1. Prepare the ingredients. After the dry yeast is dissolved in the milk, it is kneaded together with other ingredients to complete the stage; the kneaded dough shows a large film
2. Put the cooked walnuts into the dough and knead well; the kneaded dough is covered with plastic wrap and starts to ferment
3. Fermented to 2 times the size. Dip the flour with your fingers and poke a small hole on the top. It will not shrink and ferment without collapsing; take 480 grams and divide into 3 equal parts, ready to make toast. The remaining dough is made into a small loaf. Round separately and relax for 15 minutes in the middle
4. Roll out the loose dough into a beef tongue shape, turn it over, fold the left and right sides to the middle by 1/3, press tightly, and roll it out; roll it up from top to bottom
5. After the toast dough is completely rolled, put it in a toast mold and put it in the oven for final fermentation. Put a bowl of hot water in the oven to increase the humidity; roll out the remaining small dough, turn it over, and roll it into an olive shape
6. Put it in a paper mold and put it in the oven for the final fermentation; the final fermentation bread is baked separately. Sift the bread flour on the surface of the olive wrap before baking for decoration. 180 degrees, up and down, 40 minutes for the bottom layer of toast; 15 minutes for the middle layer of olive wrap. The toasted bread is placed on the grill to cool down, and the toast should be taken out of the mold
