Cooking Steps

1. 

   Step1:To make fruit seeds, take and bake 1000g of high gluten flour, 750g of fruit and vegetable liquid, mix them evenly and put them at room temperature of 2526 ° C. they can be used after about 1214 hours.

2. 

   Step2:Blanch seeds, take 1000g sugar, 100g salt and 10g salt of the high gluten flour for baking, add 900g boiling water at 95 degrees, mix them evenly, wrap them with fresh-keeping film and refrigerate them.

3. 

   Step3:

4. 

   Step4:

5. 

   Step5:Mix the baking high gluten powder, sugar, salt, dry yeast, water, fruit seeds and scalding seeds. Stir until it is 70% gluten.

6. 

   Step6:

7. 

   Step7:Add yakol butter and yakol cheese and stir well.

8. 

   Step8:Stir until the gluten is completely extended. The surface temperature is 25.7 degrees. Relax for 20 minutes.

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   Step9:

10. 

    Step10:

11. 

    Step11:Divide 210g dough. Round and set.

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    Step12:

13. 

    Step13:Put it into the waking box (temperature: 28 ℃, humidity: 75%) for 50 minutes.

14. 

    Step14:French chestnut stuffing. 200g of yakolle cheese, enjoy 500g of French chestnut paste, stir evenly.

15. 

    Step15:

16. 

    Step16:Take 40g stuffing.

17. 

    Step17:Plastic. 40g stuffing is wrapped into the dough. Roll it into a long cake shape. Use a scraper to divide it from the middle and upper part of the long cake shape into three shapes on average. Stack and weave it into three braids in turn and then put it into a 210g toast box.

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    Step18:

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    Step19:

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    Step20:

21. 

    Step21:Take it out 1.5 times as large as Xingfa (temperature 32 ° C, humidity 80%).

22. 

    Step22:Brush the egg liquid on the surface. Sprinkle the crispy granules (sugar 100g, yakole butter 100g, baking life low gluten powder 250g, stir evenly).

23. 

    Step23:

24. 

    Step24:Bake (165 ° C and 230 ° C for 30 minutes).

25. 

    Step25:Don