1. Mix the soup ingredients, stir evenly, heat it over a low heat into a paste, let cool, cover with plastic wrap and refrigerate for 1 hour.
2. Then combine the soup seed with the main dough ingredients (except butter and mixed crushed walnuts), knead until the surface is smooth and elastic, add butter, and knead until the expansion stage.
3. Then add the walnuts, I use freshly mashed walnuts. Knead in the walnuts and perform basic fermentation until it is twice as large.
4. Take out the dough that has been made, press it flat to exhaust, divide into four equal parts, and relax for 10 minutes.
5. Roll out the loose dough.
6. Shaped into an olive shape.
7. Put it in a baking tray for secondary fermentation. I use the oven for secondary fermentation, put a bowl of warm water in the oven, and then set the oven to the "fermentation" function. It takes about 30 minutes to ferment.
8. After the second fermentation is complete, preheat the oven at 180 degrees, brush the surface of the dough with egg whites and sprinkle germs.
9. Put the dough in the oven and bake for about 20 minutes. Look at the dough, it's against the oven door! lovely!
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