Auxiliary material olive oil 10g yeast 5g.

Step 1. Put the high-gluten flour, water, fine sugar, salt, dry yeast and walnut coarse powder into the chef's machine and knead into dough. Add olive oil and continue kneading until gluten is produced.

2. Knead until the film can be pulled out.

3. Add chopped walnuts into the dough and knead well.

4. Cover the kneaded dough with plastic wrap and put it in a warm and humid place for fermentation.

5. The hair is more than doubled.

6. For the fermented dough, press out the gas with the palm of your hand to exhaust, divide the dough into 8 parts, knead it into a circle, and cover it with plastic wrap to wake it up 15 minutes.

7. Take a small dough, flatten it with the palm of your hand, and then roll it out into an ellipse with a rolling pin.

8. Roll it up from top to bottom, and roll it from both sides to the middle until it is rolled to the end.

9. Pinch your mouth tightly to form an olive shape with big middle and small two ends.

10. Put the shaped olive dough on the baking tray for final fermentation.

1 1. After the dough is fermented to twice its size, use a sharp knife to diagonally cut three times (about 0.5cm deep) on the dough surface. Four of me brushed the egg liquid and four didn't.

12. Put it in an oven preheated to 180℃ and bake it for about 20 minutes until the surface is golden yellow.