1. Mix high-gluten flour, water, fine sugar, salt and dry yeast together and knead into dough.
2. Put the chopped walnuts into the dough and knead them slowly.
3. Cover the kneaded dough with plastic wrap and ferment it twice.
4. For the fermented dough, press out the gas with the palm of your hand to exhaust.
5. Divide the dough into 8 equal parts, cover it with plastic wrap, and wake it for 15 minutes.
6. Take a small dough, flatten it with the palm of your hand, and then roll it out into an ellipse with a rolling pin.
7. Roll it up from top to bottom, and roll it from both sides to the middle until it is rolled to the end.
8. Pinch your mouth tightly and turn it into an olive shape with two big ends in the middle.
9. Put the shaped olive dough on the baking tray and ferment it to twice the size.
10, use a sharp knife to make three diagonal cuts (about 0.5cm deep) on the dough surface. You can brush the egg yolk liquid, but don't brush it if you don't like it.
1 1. Bake in a preheated oven with upper and lower fire 180℃ for 20 minutes until the surface is golden yellow.