Practice: Dough (4 pieces/about 95 pieces each): 240g of high-gluten flour, 3g of salt, 2g of yeast, and water 135g (yeast adds water before adding flour), mix evenly and knead into a thick film, cover it with plastic wrap and put it in the refrigerator, relax for 15 minutes, and round it in 4 portions.

Cover with plastic wrap again and put it in the refrigerator to relax 15 minutes.

Stuffing: strawberry souffle: 20g cheese, 20g milk powder, 3g strawberry powder and 2 dried strawberries.

Mango souffle: 20g cheese, 20g milk powder, 3g mango powder, dried mango 1 slice.

Roll it into a rectangle, put the stuffing on it, wrap the stuffing, roll it up, knead it, shape it, rub the tips at both ends, and shape it all.

Freeze for 30 minutes (freeze directly without covering anything), alkali water: 500ml baking alkali 15g, take out and soak completely for about 30 seconds after freezing, drain after soaking, put in a baking tray, cut into packages, and preheat in an oven at 200 degrees 18 minutes.

Brush milk immediately after baking to make it brighter! )