Measure the salt and yeast so that they don't touch each other, mix well, add all the liquids, and start kneading.

It's not butter, it's vegetable oil, so put it in the first step of kneading, so knead it until the surface is smooth and the gluten is well formed. Round the surface and let it ferment first. For the first fermentation, ferment for 40 to 50 minutes until the volume rises by 2 to 2.5 times.

I made it twice as much as the recipe. The original recipe is the amount of bread, so don't split it, just roll it right away and have it for 15 minutes (=bench time).

One-loop molding. Place the cute dough on the work surface. Chubby. Isn't it so cute?

Use a rolling pin to push. In an oval shape

Spread the boiled peas evenly over the dough. There should be no moisture, so if there is, please remove it.

Roll the evenly coated pea dough very tightly from the top.

Please wrap up the last part thoroughly. So that it doesn't get loosened when it's fermented

If you roll it a little bit... The wonruppu plastic surgery is over. If you put it in the bread pan right away, that's it's done.

I'll use a one-loop method. Divide the other into three parts and pan it on the pan.

Put the dough in the pan and ferment it for the second time. The fermentation is the best!!! Honestly, the pan was a bit small, so I couldn't help it. I didn't have a choice. After the second fermentation, bake the dough in a 180-degree oven until golden for 20-25 minutes.

The one-loop is large because it is baked with all the dough, but the one-loop is small in volume because it is baked in triples. Because the process shot was divided into 3 pieces, but I cut it into 4 pieces and baked the rest one by one, and it's pretty cute. It's moist with vegetable oil, but it's not a pea pillow, so it's not too sweet and it's good.