1. The bread is used, but the salt and butter should be put later.
2. Put the warm water to dissolve the yeast and put it into the basin, and the noodles, add salt after they are evenly vigorous, and then relive them. After the salt is evenly vigorous, add butter at the end, so that the effect of fermentation will not be affected.
3. Live noodles.
4. Live to the membrane stage.
5. Put it in a basin and ferment at 30 degrees for 1 hour.
6. Olive ingredients.
7. The butter melts in water.
8. Melted butter.
9. Add the olive filling and stir well.
10. Fermented noodles.
11. Exhaust on the surface.
12. Divide the noodles into ten equal parts.
13. Divide the olive filling into 10 equal portions.
14. Roll the surface into a long piece.
15. Flatten a portion of the olive filling.
16. Roll up one end.
17. Roll into a roll.
18. Put 5 rolls in one layer.
19. Spread the two layers and carry out the second fermentation at 30 degrees for 1 hour.
20. Ferment to 9 minutes full and roast. It takes 40 minutes to heat up to 180 degrees and lower to 170 degrees.
21. Get out of the oven and let cool.
22. slice.
23. Perfect fragrance.
Tips:The filling can be added or subtracted as you like, and the yeast dough is twice the size before fermentation. I don't have a bread machine, I live with a whisk with a hook.
