Step 1

Mix the ingredients in the bread evenly and knead it into a smooth dough, without the need for glove film, if it is a bread machine kneading, it will be completed in about 5-7 minutes. Then put the dough into a large fresh-keeping bag, drain the gas inside, tie the bag opening, put it in the refrigerator refrigerator, and refrigerate overnight.

Step 2

The next day, you can find that the dough has already fermented, and the principle is the same as using pure natural yeast, because a very small amount of yeast is used and fermented for a long time, so the taste of the ingredients itself is fully revealed, and it is not affected by the taste of yeast, producing a wonderful aroma and rich texture that is fully fermented. It saves time and effort, and can be reshaped for a second shot after taking it out and warming up for 10 minutes.

Step 3

Divide the dough into 4 equal parts and gently drain the air.

Step 4

Roll out a dough into a circle

Step 5

Take 1/3 and fold it up, then cover the upper end, and remember to empty the air.

Step 6

Finally, fold it in half and knead it, roll it a few times to make an olive, and put it in the non-stick baking sheet of the school kitchen for two shots.

Step 7

Ferment in an ACA oven at 35 degrees to 1.5 times the size

Step 8

Mix the chopped chives with the egg whites and black pepper

Step 9

The fermented dough embryo is cut with a knife

Step 10

Stuff the chopped chives into the incision

Step 11

After the ACA oven upper and lower tubes are preheated to 180 degrees, put the bread in the middle layer of the oven and bake for 16 minutes, and remember to cover it with tin foil after 8 minutes to prevent too dark coloring.

Step 12

finished product