Put the high-gluten flour, sugar, salt and yeast into the Kaishanyi bowl, and immediately add warm water.

Stir the dough with a hook.

Fight.

It will look like this after about ten minutes, and then add olive oil.

Add olive oil and continue stirring for about 5 minutes.

Then add your favorite nuts and dried fruits.

I put too many orange peels and nuts (ha) and continue to beat with the machine for 3 minutes.

Take it out like this.

Cover with plastic sheeting or plastic wrap, and let stand at 27℃ for about 20 minutes.

Cut into 100g balls, cover them with plastic sheets, and send them to10min.

After kneading the dough for a long time, connect the head and tail.

Cover with plastic wrap and put in the refrigerator overnight (six to eight hours). Boil it in water the next day, then cook it again and cultivate the fruit for about one minute.

Bake in the oven at 200 degrees for 20 minutes.