Qiangli flour

175g

Whole wheat flour

75 grams

yeast

3g

White granulated sugar

25g

salt

4.5g

water

165g

olive oil

12g

condiments

Raisin tonic wine

30 grams

The fruit of blueberry

30 grams

Diced orange peel

30 grams

walnut kernel

50 grams

Pumpkin kernel

Proper amount

white sesame

Proper amount

step

1. Put raisins, cranberries, diced orange peel and walnuts into the mixing barrel of the dough mixer.

2. Add high-gluten flour, whole wheat flour, yeast, water, sugar, olive oil and salt.

3. Knead to the expansion stage and pull out the film.

4. Put the kneaded dough into a bowl, cover it with plastic wrap, and ferment at room temperature to twice its size.

5. Knead the fermented dough evenly and exhaust it, divide it into 6 equal parts, and let it stand for 15 minutes.

6. Take out a portion of dough and roll it into a beef tongue.

7. Roll up from top to bottom, form an olive shape, pinch and close, and close.

8. Arrange them neatly in a baking tray and put them in a warm place for secondary fermentation.

9. Ferment to twice the original size.

Preheat the oven to 200 degrees.

10. Sprinkle white sesame seeds and pumpkin seeds on the bread embryo for decoration, sprinkle high flour on the surface and cut out lines.

1 1. Preheat the oven to 200 degrees, put it in the middle layer and bake for about 22 minutes.

12. Let it cool on the baking net.

13. Slice after cooling.