Materials: 300g of high-gluten flour, 165g of water, 30g of milk, 18g of sugar, 15g of egg, 5g of yeast, 15g of softened butter, 6g of salt;

1, the above materials except for the butter and salt, into the penguin top chef machine, low-speed whisking evenly, then medium-speed whisking out of the thick film;

2, the butter and salt wrapped in dough, low-speed mixing evenly, then high-speed whisking out of the film.

3, shaping, rolling, fermentation to double the size, finger pressure does not rebound, do not collapse can be;

4, fermentation is good, divided into 6 equal parts, rolling, 15 minutes of relaxation 5, relaxation completed shaping, and then 15 minutes of relaxation, then repeat the shaping, the surface of the surface brush The surface of the brush, egg wash, fermentation for about 40 minutes;

5, the oven preheated in advance of the upper heat 200 degrees lower heat 190 degrees;

6, take out of the fermented bread, the center of the cut a knife and squeeze the butter, the oven 190 degrees for 15 minutes.

Surface garlic butter sauce: 30g of butter, 4g of garlic, 0.5g of salt, 4g of chopped parsley or scallions;

The above mix well and standby, spread on the bread just out of the oven, melting can be, do not like to eat raw garlic, you can bake for another 2 minutes.