Making materials: flour -500g big oil -200g water-125g soft sugar-150g cooked flour-150g orange cake, melon strips, raisins, preserved fruit and osmanthus fragrans 10g.

Production steps:

1. Take 250 grams of flour and 0/25 grams of big oil/kloc-0, and rub them evenly to make dry cakes. Add 50g of big oil,125g of water to the remaining 250g of flour, fully knead and moisten with a tart.

2. Dice orange cakes, melon strips and other fruit materials, add sugar, osmanthus fragrans, 25g oil and cooked flour, and mix well to make stuffing.

3. Wrap the dried dough sheet on the oil surface, flatten it, make it into a rectangular sheet with a thickness of about 0.6 cm, fold it in three layers, roll it out, roll it into a cylindrical strip from top to bottom, pull it into a round skin with a slightly thicker middle and a thinner edge, wrap about 65,438+02 grams of stuffing, tighten the stuffing mouth into a circle, and put the wrapped blank face down.

4. Bake the blank in an oven at 150℃ for 12 minutes, and the cake will bulge slightly, appear white and be baked thoroughly.

Key points: 1 Open evenly and wrap the stuffing tightly. 2 when baking, master the furnace temperature and baking time to avoid coloring or lack of fire.