[method]
1. Put all the medium dough materials together in a mixing tank, stir slowly to no dry powder, stir at medium speed until it becomes dough, continue to stir at medium speed until the dough has a gluten, that is, pull the dough to feel a little Remove the dough when it is elastic.
2. The dough of the method 1 was rounded, placed in a steel basin and transferred to a fermentation tank, and subjected to basic fermentation at a temperature of 28 ° C and a relative humidity of 75% for about 90 minutes.
3. Pour the appropriate amount of water from the main dough material into the container and add the modifier to mix well.
4. Put all the main dough materials other than grape seed oil into the mixing tank, add the dough of the method 2 which is torn into small pieces, stir slowly to no dry powder state, and stir to a dough at medium speed.
5. Add the grape seed oil to the method 4, continue to stir at a medium speed until the dough is opened and spread in the form of a light-transmissive film, and take out the dough to round.
6. Divide the method 5 into small doughs of about 250 grams each, and roll them separately and then seal the plastic wrap for about 10 to 15 minutes.
7. Put the loosening method 6 into a long shape with a rolling pin. Sprinkle about 30 grams of synthetic nuts and roll them into an olive shape. Place them in a baking tray and transfer them to the fermentation tank. The temperature is 38 ° C and the humidity is 85%. The fermentation is about 45 minutes until the volume expansion is doubled.
8. Take the method 7 out, sprinkle the bread flour evenly on the surface, transfer it to the preheated oven, and bake at 210 ° C for about 25 minutes at 180 ° C.