Ingredients: high-gluten flour180g, sugar15g, yeast 2g, salt 2g, ice water (ice water is recommended for high temperature in summer), whole egg liquid 20g, and salt-free butter 20g.

Accessories: 30g of unsalted butter, 0/g of salt/kloc, 20g of garlic, and a little shredded seaweed.

Specific steps:

1, put all the ingredients in the main ingredients except butter into the chef's bucket, first stir at 1 low speed for 2 minutes, then adjust to the third speed when there is no dry powder, and knead the dough for about 8 minutes until it reaches the expansion stage.

2. Add the butter in the bread blank material, first knead the dough at the second speed and mix the butter and dough evenly.

3. Knead the dough at the fifth speed 10 minute until the dough surface becomes particularly fine and smooth. At the same time, the transparent and elastic glove film can be pulled out, and the smooth hole of the film can be punctured with fingers. The rounded dough is placed in the chef's bucket, covered with plastic wrap and fermented at room temperature.

4. About 40 minutes, the dough is fermented to twice the size. Dip a little flour with your finger and poke it. If the hole does not rebound or retract, it means that the fermentation is complete.

5. After the dough is fermented, exhaust it first, then divide it into 6 equal parts on average, and relax it for about 15 minutes.

6. Roll the loosened dough into an oval shape with a rolling pin.

7. After turning over, roll it up from one end to the other, and press it thinner with your fingers at the convergent position.

8. After rolling, the mouth is facing down, and all the remaining dough is finished according to this method, and placed on a baking tray with oil-absorbing paper for secondary fermentation.

9. Chop garlic into mud by using the time of secondary fermentation of bread blank, and fully mix with butter and salt.

10. Put the prepared garlic sauce into a paper bag and cut a small mouth.

1 1, after about 40 minutes, the bread blank is fermented.

12, cut a mouth on the surface of the bread blank.

13. Squeeze the garlic sauce in the paper bag at the cut.

14, sprinkle a little shredded seaweed.

15, put it in the middle and lower floor of the preheated household oven of Changdi CRWF42NE, 170 degrees, and bake it up and down 18 minutes.

16, finished product drawing: