Ingredients: high gluten flour 4 10g, strawberry 298g, fine sugar 8g, edible salt 5g and fresh yeast 9g.

Steps:

1. Wash strawberries, mash them, put them into the chef's machine with high-gluten flour, fine sugar, salt and yeast, knead them until they are smooth, and then pull out thick films;

2. Divide the kneaded dough into 9 parts, knead and relax for 20 minutes;

3. Roll the loose single dough into rectangular dough pieces and squeeze them into strawberry cheese stuffing (the ratio of cheese to strawberry jam is 3:1);

4. Roll up the stuffing, pinch it and stretch it;

5. Squeeze one end with a rolling pin and wrap the other end tightly;

6. After the dough is completely set, ferment for 20-25 minutes at 3 1 and humidity 75;

7. Put the dough into the boiled sugar water. Both sides of each shell need to be boiled for about 25 seconds. Put the oiled paper under the cooked shell into the baking tray;

8. Bake shellfish in the oven, set the fire to 190 degrees and 180 degrees, and bake for about 25 minutes.

Fruit oatmeal bowl.

Prepare raw materials: oats, milk, blueberries, raspberries, nuts and bananas.

Operating steps:

1. Oats and water are boiled 1-2 minutes.

2. Add milk and cook for 1-2 minutes.

3. Pour into a bowl and add your favorite fruit nuts.