Materials:

1, polish species: high flour 60g, water 60g, yeast1g.

2. Main dough: 240g high flour, 50g eggs, water 100g, 20g sugar, 2g salt, 2g yeast and 20g butter.

3. Garlic sauce: 20g butter, 3 garlic cloves, chopped green onion 15g, salt 1g, 2g sugar and a little black pepper.

Exercise:

1. Polish material is stirred until there is no dry powder, and fermented until it is pumped internally.

2. Mix the main dough materials except butter and Polish seeds, knead until smooth, add butter, and knead until a film is formed. Please adjust the amount of water here according to the water absorption of the dough.

3. Put the dough in a warm and humid place, ferment it to twice its size, take it out and exhaust it, divide it into 9 parts, and roll it for 5 minutes.

4. Roll out the dough, roll it up from top to bottom and tidy it up. If it's troublesome, you can skip this step and just bypass it.

5. Put it in a warm and humid place for the second time. During the second time, make garlic paste, soften the butter, add minced garlic and onion, add salt sugar and black pepper, stir and put it in a paper bag for later use.

6. After cutting two hairs or cutting in the middle, squeeze into garlic juice.

7. Oven 190 fire, 170 fire, bake in the middle and lower layers for 25 minutes. The surface color can be baked deeper.