|High-gluten flour||200 g|
|Garlic sauce with butter||25 grams|
|Garlic sauce with garlic||12 grams|
|Salt with garlic sauce||1 g|
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 dough was divided equally into 10 portions and allowed to relax for 15 minutes.
Take a piece of dough and knead it into an oval shape.
Pinch the sides.
Close the mouth and pat it flat.
The good dough is discharged into the baking tray. A second fermentation is carried out.
To make garlic sauce: Take 25 grams of softened butter + 12 grams of garlic + 1 gram of salt, mix well.
Load the piping bag and cut a small hole.
The second fermented dough is cut with a knife on the surface.
Squeeze the butter and garlic in the cut edge.
Sprinkle with diced green onion, into the oven, middle layer, fire up and down, 180 degrees, 20 minutes