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. Knead the dough at medium speed 2 first to mix the butter and dough evenly. 3. Knead the dough at high speed 5 for 10 minutes until the surface of the dough becomes special.

It is delicate and smooth, and can pull out a transparent and elastic glove film at the same time. Use your fingers to pierce the film to reveal a smooth hole. Roll the dough into a round shape and place it in the bucket of a chef's machine. Cover it with plastic wrap and leave it to ferment at room temperature for 4, about 40 minutes. The dough will

Ferment until it doubles in size. Dip your finger into a little flour and poke it. If the hole does not spring back 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. 7. After turning it over, roll it up from one end to the other, and use your fingers to thin the closing edge. 8. After rolling, the closing edge is facing down. Follow this method to fold the remaining dough.

After all the dough is made, place it on a baking sheet lined with oil-absorbing paper for secondary fermentation. 9. Use the secondary fermentation time of the bread dough to chop the garlic into puree, and mix well with butter and salt. 10. Prepare the minced garlic

Put the sauce into a piping bag and cut a small slit. 11. After about 40 minutes, the bread dough will be fermented. 12. Cut a slit on the surface of the bread 13. Squeeze the garlic sauce put into the piping bag into the cut. 14. Sprinkle

A little chopped seaweed 15. Place in the middle and lower racks of the preheated oven at 170 degrees and bake for 18 minutes. 16. Finished product