Use the simplest white toast to easily transform into our favorite garlic bread~
Garlic bread (reference quantity: 4 pieces)
Main Ingredients: a piece of white toast (commercially available or homemade toast bread can be used, click here for the homemade method)
Garlic butter: 25 grams of peeled garlic cloves, 55 grams of butter, 1 gram of salt, 3 grams of powdered sugar
Bake: Bake at 175 degrees with upper and lower heat on the middle shelf of the oven for 20-25 minutes until the surface is golden brown.
Production process:
1. First, mash the peeled garlic cloves into minced garlic.
2. After the butter is softened, stir it with garlic paste, salt and powdered sugar evenly to form garlic butter.
3. Cut the toast into appropriate lengths and cut off the skin at both ends. Cut off the skin around the outside as well.
4. Cut off the skin of the toast and cut it in half in the middle.
5. Cut in half again.
6. In this way, four long strips of bread are cut into the same size.
7. Take a piece of bread and spread a layer of garlic butter on one side.
8. Place the garlic butter side down into the baking pan, and then use a spatula to spread garlic butter on the other sides.
9. Use the same method to spread garlic butter on all the bread cubes.
10. Put the baking sheet into the preheated oven at 175 degrees, and bake for 20-25 minutes, until the surface of the bread becomes golden brown and ready to be baked.
TIPS:
1. Garlic can be pressed into puree with a garlic press. If there is no garlic press, you can put the garlic cloves in a bowl and use a clean rolling pin. Mash the garlic into a puree. It must be smashed a little bit.
2. If you cannot use up the garlic butter, store it in the refrigerator and use it up as soon as possible. If you like a stronger flavor, you can apply a little more garlic butter (if the garlic butter is not enough, just increase the recipe proportionally).
3. During the baking process, in order to make each side of the bread more evenly colored, you can take it out and turn the bread over halfway.