1. Prepare the ingredients and bake the nuts at 150 degrees for about 12 minutes.

2. Chop nuts and preserved fruits, add flour and mix well.

3. Add powdered sugar, salad oil and water to make a filling with moderate hardness.

4. It is best to knead it into a ball like this.

5. Put the flour, oil and hot water in the ingredients into a basin and knead into a smooth dough.

6. put the ingredients of the dough together and slowly knead it into dough with your palm.

7. Cover the dough and relax for 10 minute.

8. Divide into 20g water-oil skin and10g cake.

9. Divide the filling into 30g.

10. Take a piece of water-oil skin and knead it flat, then put it in the pastry and wrap it like a steamed stuffed bun.

1 1. All are wrapped and covered with plastic wrap to prevent air drying.

12. Take one and roll it out from the middle to both sides to form a cow tongue.

13. Roll up from top to bottom, cover with plastic wrap and relax 15 minutes.

14. Take a small roll, put it vertically, and roll it out from the middle to both ends.

15. Roll it into a smaller roll, cover it with plastic wrap and relax 15 minutes.

16. Take a small roll, flatten the four corners slightly inward and roll it into a circle.

17. Put the stuffing on.

18. Take the goods slowly from the jaws until it is tightly wrapped.

19. Press it into a flat drum shape with a little force and put it in a baking tray.

20. Preheat the oven, bake at 200 degrees for 5 minutes, then take it out and turn it over. If you want to stamp the red stamp, you can print it out at this time.

2 1.200 degree baking 15 minutes.