High-gluten flour 500g

Eggs 2

Butter 50g

Milk 270-280g

Milk powder 30g

Sugar 70g

Salt 4g

Yeast 5-6g

Filling

Garlic foam 30g<

Spring onion and parsley 10g

Salt 2g

Butter 50g

Bacon crumbles

Step by step

1. Put all ingredients except salt and butter into chef's machine and mix, add salt and keep mixing on a slow speed until the surface of the dough is smooth.

2. Add butter and continue mixing until the dough is fully formed. Use your hand to poke a small hole in the periphery without jaggedness is smooth.

3, for the first time, due to the weather is a little cold, the rise of 1 hour and 50 minutes, the rise can not only look at the time to see the state of the dough, than before the expansion of about 2 times, with a sticky hand flour poke a small hole does not quickly retracted on the almost, and equal parts of the 10 patted round and rested for 15 to 20 minutes.

4, the dough can be relaxed when the filling, butter microwave staring 1 minute, the filling mixed well into a laminating bag can be practiced, actually forgot to put bacon crumbles ... Bean baby remember to put yo, the texture will be richer ... Oh

5, after the relaxation of the dough, with a razor blade to cut a small strip! After the dough has relaxed, make a small cut with a razor blade, squeeze in the garlic filling, and place in the oven for a second rise, 40 to 45 minutes until the dough expands to about 2 times its original size.

6, after the rise, the oven 180 degrees, up and down heat for about 20 minutes that the aroma is filled with French garlic bread freshly baked