Garlic bread

The practice of garlic bread

Ingredients:

High-gluten flour200 g
Low-gluten flour50g
sugar20 grams
salt3 grams
yeast3 grams
egg35 grams
water130 grams
butter25 grams
ScallionModerate amount
Garlic sauce with butter25 grams
Garlic sauce with garlic12 grams
Salt with garlic sauce1 g

The practice of 'garlic bread'

  1. The dough is kneaded to an expansion stage by a post-oil process and fermented at room temperature. Ferment until the dough is 2.5 times larger. The sticky powder of the finger pokes into the middle, and after the hand is taken out, the cavity has no change, no rebound, and no change.

    The practice of garlic bread Step 1
  2. The dough was divided equally into 10 portions and allowed to relax for 15 minutes.

    The practice of garlic bread Step 2
  3. Take a piece of dough and knead it into an oval shape.

    The practice of garlic bread Step 3
  4. Pinch the sides.

    The practice of garlic bread Step 4
  5. Close the mouth and pat it flat.

    The practice of garlic bread Step 5
  6. The good dough is discharged into the baking tray. A second fermentation is carried out.

    The practice of garlic bread Step 6
  7. To make garlic sauce: Take 25 grams of softened butter + 12 grams of garlic + 1 gram of salt, mix well.

    The practice of garlic bread Step 7
  8. Load the piping bag and cut a small hole.

    The practice of garlic bread Step 8
  9. The second fermented dough is cut with a knife on the surface.

    The practice of garlic bread Step 9
  10. Squeeze the butter and garlic in the cut edge.

    The practice of garlic bread Step 10
  11. Sprinkle with diced green onion, into the oven, middle layer, fire up and down, 180 degrees, 20 minutes

    The practice of garlic bread Step 11
  12. carry out.

    The practice of garlic bread Step 12

Tips:

Some people say that this recipe is too much water, okay... Many recipes remind everyone not to add all of them at once when adding liquid. Pay attention to the state of the dough. The water absorption of different regions, different raw materials and different seasons is different. Everyone needs to do more homework before starting to understand the basics, look at the comments of the kitchen friends, learn from each other's strengths, don't see a recipe, and waste the raw materials and feel bad.