Cooking Steps

1. 

   Step1:Warm water and brown sugar. A kind of Yeast. A kind of 300g whole wheat flour mixed well. Refrigerated fermentation for 1220 hours. Or room temperature fermentation for 3 hours. Full of brushed honeycomb.

2. 

   Step2:Mix the high gluten flour after fermentation. Put 6G salt. 30g vegetable oil. Knead for half an hour. You don't have to have a glove film or anything.

3. 

   Step3:The dough is divided into four parts. Three of them can have dried fruit on top. After lamination, it is divided into three parts. This is to mix the dried fruit evenly..

4. 

   Step4:Mix the dry fruit dough into 12 parts. Then the remaining quarter of the dough is divided into twelve. It's wrapped like an egg yolk puff.

5. 

   Step5:Fermentation at room temperature for 80 minutes. Or 40 minutes in the oven. After fermentation, the surface can be sifted high. You can also brush eggs with a layer of whole cereal.

6. 

   Step6:180 degrees. Bake for 25 minutes. Cover with tin paper after coloring. Soft. Delicious.