2. Mix the yeast powder and water evenly, pour in the bread powder, stir evenly, cover with plastic wrap, and put it in the cold room for fermentation for about 10 hour.

3. Prepare the main dough materials: old dough, olive oil, eggs (leaving a little crust), sugar, salt, milk powder and bread flour.

4. Mix the old dough, bread flour, eggs, salt, sugar and milk powder and knead until smooth.

5. Add olive oil, knead the dough, and completely knead the olive oil into the dough. The dough becomes smooth and the dough is in the swelling stage.

6. Cover with plastic wrap and send it naturally.

7. After baking for 3 or 4 hours, when the dough expands to twice the size, take it out and exhaust it.

8. Divide into 6 small doughs on average. Cover with plastic wrap and let stand for 10 minute.

9. Take a dough and roll it into an oval shape.

10, roll up along the long side, and press exhaust at any time if there are bubbles.

1 1. Knead the dough into long strips, which can be longer or shorter according to your preference.

12. Press the dough into triangles and put it in the oven for fermentation. In order to keep the humidity, you need to put a bowl of hot water in the oven.

13. After baking the bread blank, brush the egg liquid, preheat the oven to 180 degrees, and lower the fire to 165 degrees. After preheating, put the bread blank in the oven 16 minutes. When the surface is golden yellow, take it out and cool it.