1. Knead with a bread machine for 30 minutes until it expands (large pieces can be opened, and the hole has teeth).

2. Ferment to twice the size.

3. Divide into 220gx2 and 130gx2, and relax for 15 minutes respectively.

4. Mix dried longan and walnut kernel, divide them into two parts, add them into two 220g doughs, knead them evenly, and then knead them round.

5. Roll the dough of 130g into a round block, wrap it with dried fruit dough, and pinch and seal it.

6. Ferment in a warm place until your fingers touch the dough and slowly rebound.

7. Spray water on the surface, sprinkle with low-gluten flour and cut for 3 times.

8. Preheat the oven for 200 degrees Celsius 10 minute.

9. While waiting for preheating, the cut of dough will be further opened.

10. Put in the middle layer of the oven, spray water into the oven, cool down to 190 degrees Celsius, and bake for 25-30 minutes. In order to prevent excessive coloring, it can be covered with tin foil.