Qiangli flour

120g

cake flour

30 grams

condiments

berry sugar

10g

dried yeast

1 spoon

Eggs (of hens)

15g

water

80 grams

butter

15g

step

1. According to the general bread making method, knead the dough making materials into dough until the film can be pulled out, cover with plastic wrap or wet cloth, and conduct the first fermentation at room temperature. Ferment until the size becomes about 2.5 times (about 1 hour at 28 degrees). Press the air out of the fermented dough by hand (or knead it hard for a few times until the air in the dough is exhausted). Divide the dough into four parts, knead into a circle, and ferment at room temperature 15 minutes. Divide the jujube paste into 4 parts. The dough fermented in the middle is pressed into a flat circle, with a portion of jujube paste in the middle and wrapped.

2. The wrapped dough is closed.

3. Wrap the dough, put it on the chopping board and roll it into an oval shape with a rolling pin.

4. As shown in the figure, draw an inclined knife line on the rectangle with a knife. Just scrape the jujube paste, you don't have to scrape it completely.

5. Turn the dough upside down and roll it along the long side.

6. Then knead the rolled dough into a circle. Clamping end-to-end connection.

Put the dough on the baking tray for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes).

7. Until the dough becomes twice as big. Brush a layer of whole egg liquid on the surface of the fermented dough, and bake in a preheated oven at 175℃ for about 15 minutes until the surface is golden brown.