1. Dough materials: 60g water, 35g egg liquid, 2g salt, 20g white sugar, 155g wheat flour for arowana bread, 10g milk powder, 3g dry yeast powder, 20g unsalted butter;
2. Surface decoration materials: 50g mozzarella cheese, 30g Guanli garlic sauce, 7g green onions (the green onions are dried in the sun);
3. Pour the water and egg liquid into the bread bucket of the bread machine, put the salt and sugar diagonally, then pour the bread powder and milk powder, dig a hole in the middle of the powder and put the dry yeast powder, start the bread machine and the dough program to start kneading;
4. Add butter after the kneading procedure is over, and continue to select the kneading procedure;
5. After the end, select the fermentation program to start the fermentation, and the fermentation will be twice as large, just poke a hole in the middle without shrinking;
6. After the fermentation is completed, select the kneading program to knead the dough for 3-5 minutes to exhaust, then divide it into 6 equal parts and knead the dough, cover it with plastic wrap and let it stand for 15 minutes for intermediate fermentation;
7. Roll each dough into a thin strip and put it in a baking tray, squeeze it slightly with your hands, and carry out secondary fermentation;
8. When fermenting, put the garlic sauce in a piping bag for later use;
9. Ferment the dough to twice its size, and squeeze the garlic sauce;
10. Sprinkle with mozzarella cheese;
11. Put it into the middle layer of the preheated oven, the upper and lower pipes are 180 degrees, about 12 minutes;
12. This oven has a steam tender baking function. When baking, add 20ml of water to the water inlet to maintain the dry and wet balance of the oven and make the bread softer;
13. Finished product
14. Finished product
15. Soft and delicious, fragrant!
Tips:1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation;
2. When baking, when the dough is colored to your liking, remember to cover the surface with tin foil to avoid excessive coloring;
3. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours;
4. The garlic sauce has a grainy texture, so those who like a fine taste can be sieved.
