Tools/materials: basin, dough, plastic wrap, mold, flour, knife, oven.

1, knead into a smooth dough by hand in the basin, cover it with a layer of plastic wrap and let it ferment to twice its original size. Take out the fermented dough, and then continue to knead and exhaust after taking it out. After kneading evenly, you can arrange the dough into strips in this state below me.

2. Prepare the mold for proper fruit, directly cut it into flour paste with the same size as the mold, then flatten the dough, cut the dough, and then roll the flour, so that it can be put into the mold for demoulding. If it is not rolled, it will be easy to stick to the mold and difficult to demould.

3. The final pressed shape can fill the mold. If there is extra dough, it can be cut off with a knife. In order to make the texture made by the mold clearer, we can also press the dough hard by hand to make the dough fit the mold better.

4. Then, we will reverse the mold once more, and proper fruit will release the mold, and then put proper fruit into the baking tray.

5, preheat the oven in advance, 220 degrees, then put the baking tray in the middle and lower layers of the oven, heat it up and down, change it to 2 10 degrees after entering the oven, and bake it for about 15 minutes. Proper fruit, which is delicious and fragrant, is baked.