1. Fillings for cutting: 30 grams of unsalted butter, 10 grams of powdered sugar, 2 grams of salt, 1 teaspoon of fresh milk, and 2 grams of chopped parsley. To soften the butter at room temperature, add powdered sugar, salt, fresh milk and chopped parsley separately
2. Stir well and set aside
3. Soak the soybeans for 2 hours in advance, put them into the soymilk machine to filter the soy milk and let it cool, and put it into the bread machine to knead with the bread ingredients except the butter.
4. Knead after oil method to nearly complete stage
5. Leave in the refrigerator to ferment overnight (you can also ferment at room temperature to double the size), divide the dough into six equal parts, cover with plastic wrap or damp cloth and let the dough rise for 15 minutes
6. Roll it into an oval dough sheet and arrange it into an olive shape
7. Put in a warm place for two shots
8. After the second serving, cut the mouth and squeeze in the filling
9. Preheat the oven at 180 degrees for 20 minutes at 175 degrees. Please refer to your own oven for specific time and temperature
