Cooking Steps

1. 

   Step1:High powder 40g cold water 200g. Stir evenly until no caking. Put it in a small pot. Turn on a small heat. Stir while heating. When it reaches 65 degrees, leave it on the fire (almost stir until there is striation). Cool it slightly and put on the fresh-keeping film (to prevent the surface from skinning). Put it in the refrigerator after it is completely cool. Refrigerate it for standb

2. 

   Step2:Cut figs and walnuts into small pieces for standb

3. 

   Step3:Mix all materials (except butter, figs and walnuts) and mix them into smooth dough. Add butter and continue to mix until extension stage

4. 

   Step4:Then add figs and walnuts and mix them evenly. Cover with fresh-keeping film and ferment to twice the size of the base. Take out the dough. After fully exhausting, divide the dough into 8 equal parts. Roll round one by one. Cover with plastic film and relax for 15 minute

5. 

   Step5:Olive shaped (or other shapes you like

6. 

   Step6:Sift the high flour and ferment it to twice the size (take it out halfway and use a sharp knife to scratch it on the dough)

7. 

   Step7:Preheat the oven 180 degrees. Middle layer. Heat up and down. Bake for 25 minutes.