Add a proper amount of salt to the flour and stir a spoonful of sugar evenly.

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Add yeast into warm water and dissolve it into yeast water for later use.

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After adding yeast water to flour, knead it into smooth dough. Be sure to rub it as much as possible, so as to remove gluten. Knead well, add softened butter and knead together, then cover and wake up for 2 hours.

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After the dough fills the container, the first fermentation is completed.

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Take out the dough and divide it into small portions for use.

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Stir the minced leek with egg butter and a little salt.

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Roll the dough into an oval shape and cover it with chives.

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Roll the dough into a tube, then put it on a baking tray and cover it with plastic wrap for secondary fermentation for 30 minutes. This process can be carried out in an oven.

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After the second fermentation of dough, cut a hole in each dough with a knife.

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Spread the egg liquid on the bread.

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Fill your mouth with chopped chives.

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Preheat the oven to 170℃, put the bread blank in the middle layer of the oven, and fire it up and down for 20 minutes before taking out.