1.

Put all the materials except butter in the bread blank into the chef's bucket, stir at a low speed of 1 for 2 minutes, then adjust to the third gear when there is no dry powder, and knead the dough for about 8 minutes until it reaches the expansion stage.

2.

Add butter to the bread blank, 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 film can be punctured with fingers to present smooth holes. Put the dough into the chef's bucket, cover it with plastic wrap and ferment at room temperature.

4.

In about 40 minutes, the dough is fermented to twice its size. Dip your finger in some flour and poke it If the hole does not rebound or retract, the fermentation is complete.

5.

After the dough is fermented, it is first vented, then evenly divided into 6 equal parts, and then kneaded and relaxed for about 15 minutes.

6.

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

7.

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

8.

After scrolling, the closed position is downward. According to this method, all the remaining dough is made and put on a baking tray with oil-absorbing paper for secondary fermentation.

9.

Using the second fermentation time of bread blank, chop garlic into mud, add butter and salt and stir thoroughly.

10.

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

1 1.

After about 40 minutes, the bread blank fermentation is completed.

12.

Cut a hole in the surface of the bread blank.

13.

Squeeze the garlic sauce in the flower bag at the incision.

14.

Sprinkle a little seaweed silk.

15.

Put it into the preheated Chang Di CRWF42NE household oven, and bake at 170℃ 18 minutes.

Garlic bread finished product map

Cooking tips

1, it is recommended to knead dough with ice water when the temperature is high in summer. Constant temperature water is easy to appear, which will accelerate the fermentation of dough during stirring and affect the taste of bread.

2. The amount of flour and water should be appropriately adjusted according to the water absorption rate of flour, generally about 5%.

3. The surface decoration of seaweed slices can be changed into chives or other ingredients according to your own taste.

4. The baking time and temperature are adjusted according to the oven and the size of dough.