Preparation materials: ginseng fruit, sugar, raisins, cinnamon powder, flour,

First, the practice of stuffing: two ginseng fruits are washed and dried.

2. Put the thin slices into a small pot and add sugar;

3. Cook on low heat until the fruit slices are soft and the sugar juice is sticky, and add raisins;

4. Boil until the water is dry and the filling is sticky, turn off the fire and add cinnamon powder;

5. Stir well while it is hot and let it cool for later use.

Sixth, the practice of bread: build a powder wall and add liquid in the middle;

Seven, knead together until the dough is smooth, and add butter;

Eight, continue to knead to the expansion stage, and large pieces appear;

9. Put it round into a pot and put it in a warm place for basic fermentation;

Ten, when the dough is fermented to twice the size;

1 1. Fully fermented dough relaxes 15 minutes;

12. Spread the stuffing on the loose dough;

Thirteen, roll up from top to bottom, roll into a cylinder, and pinch the bottom edge;

Fourteen, cut into three equal parts, put into bread film and put in a warm and humid place for final fermentation;

15. Re-ferment to twice the size, brush the egg liquid on the surface, preheat the oven at 180 degrees, put it in the middle layer, and bake for about 15 minutes;

Sixteen, after the bread is cold, you can scrub it.