1. Put high-gluten flour, water, fine sugar, salt, and dry yeast together in the cook machine to knead into a dough, knead until the gluten is formed, add olive oil and continue to knead
2. Knead until the film can be pulled out, it takes about 23 minutes
3. Add the chopped walnuts to the dough and knead in the cook machine.
4. Cover the kneaded dough with plastic wrap and place it in a warm and humid place for the first fermentation
5. Sent to more than twice the size
6. After the fermented dough, press out the gas and exhaust with the palm of the hand. Divide the dough into 8 equal parts, knead round, cover with plastic wrap and proof for 15 minutes in the middle
7. Take a small dough, flatten it with the palm of your hand, and roll it out with a rolling pin into an oval shape
8. Roll up from top to bottom, while curling the two sides to the middle, and keep rolling until the end
9. Pinch the mouth tightly to form an olive shape with a big middle and two small ends
10. Place the shaped olive-shaped dough on the baking tray for the final fermentation
11. After fermenting to twice the size, use a sharp knife to make three cuts diagonally on the surface of the dough (about 0.5cm in depth). Four of me brushed the egg liquid, and four did not.
12. Put it in a preheated oven at 180℃, about 20 minutes, until the surface is golden brown, it will be out of the oven.
