Main ingredients: appropriate amount of cake crust, 85 grams of all-purpose flour, 31 grams of lard, 17 grams of powdered sugar, 34 grams of water, appropriate amount of pastry, 68 grams of low-gluten flour, 34 grams of lard (pastry)

Seasoning: appropriate amount of filling, 40 grams of peanut kernels, 20 grams of pumpkin kernels, 20 grams of melon seeds, 20 grams of black and white sesame seeds, 10 grams of raisins, 5 grams of dried cranberries, 35 grams of fine sugar, 45 grams of cold boiled water grams, 4 grams of white wine, 18 grams of corn oil, 30 grams of glutinous rice flour, 20 grams of all-purpose flour, 1 baking pan

Steps:

1. Center the crust Put the ingredients into a chef's machine and knead for 20 minutes. After kneading the dough, you can pull out the glove film. After kneading, let it sit for half an hour

2. Mix the ingredients in the pastry together while it rests

3. Use a spatula to stir into a ball and let it stand for 10 minutes

4. Stir into a ball with a spatula and let it sit for 10 minutes

5. Take a piece of pie crust and flatten it, put in the pastry, and wrap it up

6. Wrap it in sequence. The rest. Preheat the oven to 165 degrees

7. Then take one, roll it out from the middle up and down, and roll it into a long tongue shape

8. Turn it over and roll it up from top to bottom. , do the others in turn, then cover with plastic wrap and rest for 15 minutes

9. Chop the nuts in the filling, fry the glutinous rice flour and all-purpose flour, and then mix. When the filling is relaxed, divide the filling into 9 equal portions

10. Place the relaxed pie crust upright, and use a rolling pin to roll it from the middle up to down again

11. Turn over and roll up from top to bottom, and rest for 15 minutes. When the dough is relaxed, fold the two ends toward the middle and pinch it well

12. Turn over and roll up from top to bottom, and rest for 15 minutes. After it is relaxed, Fold both ends of the dough towards the middle and pinch it well

13. Flatten it with a rolling pin, wrap in the filling, and pinch to seal

14. Do the other steps in sequence

15. Use pigment to draw a pattern in the middle

16. Put it in the oven at 165 degrees for 25 minutes

17. Take it out of the oven and let it cool before eating

18. Finished product