1. Microwave the olive oil, cloves, dried chili, and cinnamon for 2 minutes, then seal and place for more than 3 hours.
2. All materials are weighed and poured into the bread machine.
3. Select the dough file and noodles.
4. The dough can be basically fermented after kneading until it is smooth.
5. The dough is fermented to twice its original size. Dip your fingers into the dough without rebounding, and gently squeeze the dough with your hands to remove bubbles.
6. Divide the dough into the required number of 30 grams per piece, and let it rest for 15 minutes after being rounded.
7. Roll out the dough into a dough sheet, turn it over, roll it up from top to bottom, and pinch tightly at the end.
8. Roll the dough into a long strip, put it into a baking tray with the mouth facing down, and leave it to rise for about 20 minutes.
9. Brush the spice oil evenly on the surface of the bread.
10. Grind a little sea salt, pepper, and sprinkle with chili powder.
11. The oven is preheated to 210 degrees, the raw bread is supported by the grill into the second to last floor of the oven, and the bottom of the oven is inserted into the baking tray filled with 2/3 warm water, and the top and bottom fires are baked for 25-30 minutes.
12. The bread sticks show a beautiful baking color and are ready to go out.
