When making bread, nuts are exhausted and shaped after the first round of fermentation, then wrapped in bread as stuffing, and then sent to the second round of fermentation, or kneaded into bread according to the method of packaging nuts in Europe.

After the secondary baking is completed, it can be directly sent to the baking area for baking. Be careful not to expose nuts too much on the top surface of bread, or they will be easily burnt when baking and coloring.