Ingredients: Bread base: 180 grams of high-gluten flour, bread base: 15 grams of sugar, bread base: 45 grams of low-gluten flour, bread base: 2 grams of yeast, bread base: 2 grams of salt, bread base: ice water (summer temperature

It is recommended to use ice water) 120g, bread dough: 25g whole egg liquid, bread dough: 20g unsalted butter Accessories: Decoration materials: 30g unsalted butter, Decoration materials: 1g salt, Decoration materials: minced garlic 20

Grams, decorative materials: a little chopped seaweed 1. Put all the ingredients in the bread dough except butter into the bucket of a chef's machine, stir at low speed for 2 minutes at 1st level, and then switch to 3rd level to quickly knead the dough until there is no dry powder.

Knead the dough for about 8 minutes until it reaches the expansion stage.

2. Add the butter in the bread dough ingredients, first knead the dough at medium speed 2 and mix the butter and dough evenly.

3. Knead the dough at high speed for another 10 minutes at speed 5, until the surface of the dough becomes particularly delicate and smooth. At the same time, a transparent and elastic glove film can be pulled out. Use your fingers to pierce the film to reveal a smooth hole. Roll the dough into a round shape and place it in the mixing machine.

Cover the bucket with plastic wrap and place it at room temperature for fermentation.

4. For about 40 minutes, the dough will ferment until it doubles in size. Dip your finger in a little flour and poke it. If the hole does not rebound or shrink, it means the fermentation is complete.

5. After the dough is fermented, deflate it first, then divide it into 6 equal parts, roll it into a ball and let it rest for about 15 minutes.

6. Use a rolling pin to roll the relaxed dough into an oval shape.

7. After turning it over, roll it up from one end to the other, and use your fingers to press the closing area thinner.

8. After rolling, place the seam facing down. Follow this method to finish the remaining dough and place it on a baking sheet lined with absorbent paper for secondary fermentation.

9. Use the second fermentation time of the bread dough to chop the garlic into a puree, and stir thoroughly with the butter and salt.

10. Put the prepared garlic sauce into a piping bag and cut a small opening.

11. After about 40 minutes, the bread dough will be fermented.

12. Cut a slit on the surface of the bread dough.

13. Squeeze the garlic sauce put into the piping bag onto the cut.

14. Sprinkle some crushed seaweed.

15. Place in the middle and lower racks of the preheated household oven at 170 degrees and bake for 18 minutes.

16. Finished product.