1. Except butter, put all the dough materials into the bread machine, dig a hole in the flour to bury the yeast, start the bread machine kneading program, add the softened butter after 30 minutes, continue to knead the dough to the complete stage
2. The kneaded dough is left in the bread machine and fermented at room temperature
3. Prepare the filling while waiting for the dough to rise
4. Mix 25g minced garlic, 2g salt and 50g softened butter
5. Put it into a piping bag and cut a small opening
6. The dough is twice as large as it is fermented, and the dough does not shrink when the fingers touch the flour, and the fermentation is complete. (I did it smoothly, so there is no jack)
7. After the fermented dough is loosened and vented, divide it into 10 portions and relax for 15 minutes
8. Roll the loosened dough into an oval shape
9. After turning it over, thin the bottom edge and roll it into an olive shape from top to bottom. Arrange the dough on the baking tray for secondary fermentation
10. After the second fermentation of the dough, use a knife to make a cut on the surface
11. Squeeze the freshly made garlic into the cut
12. Brush the egg mixture and sprinkle with green onions
13. Put it in the middle layer of the preheated oven at 200 degrees, bake at 200 degrees for 15 minutes, and the coloring is satisfactory.
Tips:This bread uses the soup method.
Soup: 20 grams of bread flour, 20 grams of boiling water.
Put the bread flour and boiling water needed to make the soup together, mix well, let cool or refrigerate overnight before use.
