Materials:

Dough:

High gluten flour: 200g, low gluten flour: 80g, sugar: 25g, yeast: 3g, egg: 1, milk:125g, butter: 20g, salt: 3g, rice: 1.5 cups (about three bowls.

Butter garlic sauce:

Butter: 20g, garlic: 7 cloves, salt: 1 g, sugar: 3g, chopped parsley: appropriate amount, Parmesan cheese powder: appropriate amount.

Exercise:

1. Mix dough first: add all materials except butter and salt into the chef's machine, knead into smooth dough, add butter and salt, knead out thick glove film, and seal it with plastic wrap for half an hour;

2. At the same time of dough proofing, make butter and garlic sauce, fully soften the butter, and add garlic, sugar, salt and chopped parsley. The chopped parsley can be dried in the supermarket, but it is not, and fresh parsley can be used instead.

3. After half an hour, evenly divide the dough into seven equal parts, round it, roll it into a tongue with a rolling surface, roll it up and put it in the oven for about an hour, and ferment it to the size of 1.5 times;

4. Spray a little water on the surface of the dough, sprinkle flour on the surface, cut a knife in the middle of the dough with a blade, squeeze into the butter garlic sauce, and sprinkle with Parmesan cheese powder;

5, oven 170 degrees Celsius, baking for about 20 minutes.