Ingredients:

1. Dough Ingredients: 280g special semolina, 6g dry yeast, 6g salt, 30g granulated sugar, 12g milk powder, 1 whole egg, 65ml water, 50g old flour, 20g butter, 25g salad oil.

2. For the filling: 50g finely chopped green onion, half an egg, 1 tsp salad oil, 1/2 tsp salt, 1/2 tsp black pepper. Mix all ingredients well to make the scallion filling. Brush the top of the bread with half of the egg wash.

Directions:

1: Put all ingredients except butter into the bread machine, and let it rise for 20 minutes;

2: Add butter, and let it rise again for about 10 minutes;

3: Put the dough in the bread machine with the power off, and let it rise at room temperature for about 1 hour and 10 minutes, until it doubles in size;

4: When the dough is finished, turn the dough over and drain.

5. Divide the dough into 8 equal portions, roll them out and let them rest for 15 minutes;

6. Roll out the dough into a long oval shape;

7. Turn the dough over and roll it into an olive shape from the top to the bottom, and then put it onto a baking sheet for the final fermentation;

8. Cut a slit in the surface of the final fermented dough with a knife.

9: Put the scallion filling into the opening;

10: Brush the surface of the dough with egg wash;

11: Put the dough into the preheated oven at 180 degrees Celsius, in the middle and upper and lower heat, for 15 minutes.