Composition:

250g of high-gluten flour, 3g of salt, 3g of yeast, 8g of sugar, 2g of Earl black tea powder1.2g, and 5g of clear water155g.

Clear water1000g? 50 grams of fine sugar.

1. Put all the dough-making raw materials into the chef's machine and beat them into a ball at a low level, and turn them into medium and high-grade thick films (thick films can be made by kneading dough by hand without the chef's machine). ?

2. Knead the dough, divide it evenly into 6 small portions, cover it with plastic wrap and relax for 10 minute. ?

3. As shown in the figure, roll a piece of dough into a long strip, pinch the bottom, and then roll one end into a fan shape and wrap it at the bottom of the other end and pinch it.

4. Wake up for 30 minutes after finishing all the tidying.

5. Add1000g of water to the pot? Boil 50 grams of fine sugar with low heat. Do not boil until bubbles appear at the bottom. Control the heat, put in the fruit with shell and cook on both sides for 30 seconds, then take it out. ?

6. Preheat the oven in advance, 190 degree baking 15 minutes (the oven temperature and time can be adjusted according to the actual situation).