High Flour 150g, Low Flour 30g, Milk 90g, Whole Egg 20g, Sugar 15g, Salt 1/4 tsp, Yeast 1/2 tsp, Butter 15g, Filling# Garlic 35g, Filling# Butter 35g, Filling# Caster Sugar 1/2 tsp, Filling# Salt 1/4 tsp

Put all the ingredients of the dough except butter into the mixer of a bread machine and knead it until it can be drawn out to a thicker membrane.

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Please add the butter and knead until it reaches the extended stage, and then do the first basic fermentation;

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After one hour, take out the dough from the bread machine, and divide it into portions according to your desired size. Cover with plastic wrap and let rise for 15 minutes;

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Put the dough into an oval shape, roll it into a long strip, pinch the ends to close the mouth, and put it into an olive shape on the baking sheet for second fermentation;

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Prepare garlic paste during the fermentation period. p>p>preparation of garlic filling during fermentation, soften butter, minced garlic, and add other ingredients together into a piping bag;

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take out of the fermented dough, brush with egg wash, with a razor blade in the middle of a slice, and squeeze the filling; (I use a fruit knife to slice the filling, and I've been doing it in the middle of the night, and I don't have a blade to buy one. I didn't have a blade at home and couldn't buy one back, so the cuts weren't that pretty.)

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Preheat the oven at 180 degrees, bake in the middle layer for 15 minutes, take out and squeeze in the second filling, and bake for about 5 minutes more.

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