1. After the oil method, put the liquid and then flour into the bread machine, start the kneading function, and ferment to 2 times to 2.5 times after the film is released.
2. While it is fermenting, chop the garlic into puree for later use. My family has no auxiliary tools, so I chop it into the smallest particles with a knife.
3. Pour the garlic paste into the softened butter, add a proper amount of salt, I probably add about 1 gram, and mix well
4. Stir well
5. Put it in a piping bag for later use
6. The dough is evenly divided into 6 portions, each about 78 grams, and let it stand for 10 minutes with a round lid and plastic wrap (I made a double portion here)
7. Take a dough and roll it into an oval shape with slightly pointed ends
8. Turn it over, as shown in the picture, use your fingers to wipe a little harder on the long side, in order to wait for a better fit to the dough
9. Scroll from top to bottom as shown
10. Both ends can be tipped by hand
11. All reshaping is ready for second shots. If the oven has fermentation function, put a bowl of hot water underneath by the way.
12. Brush the egg liquid after fermenting to twice the size
13. Use a sharp blade to make a knife on the dough, not too deep, otherwise it will collapse when baked, and it will be unsightly. Make roughly 1/4 deep
14. Squeeze the garlic paste on the opening and brush with a layer of egg wash, so that the baked product will be more beautiful
15. As shown
16. Put it into the preheated oven, heat up and down at 170°C for 18 to 20 minutes. This picture is about to bake for seven minutes. As shown in the picture, the opening begins to expand. It is so beautiful that the fragrance of the whole house is floating everywhere, for fear of the next door. Julai knocks on the door🤪
17. This is about 13 minutes, and the color has already started. My oven has a hot air function, and the color is relatively even. The butter in the garlic sauce begins to flow down, and the whole bread seems to be brushed with butter and shiny.
18. Baked
19. After the oven is heated, you can put it in a fresh-keeping bag and store it tightly. Eat at the remaining temperature. The fragrance is so fragrant, the bottom is crispy, and the gray is very delicious.
Tips:1. Pay attention to the water absorption of the flour. I use Zhongyu bread flour. This flour requires 15 grams of milk.
2. The baking time needs to be adjusted according to the temper of the oven.
3. When the bread is warm, put it in a bread bag and tie it tightly to keep it soft. Remember not to put it in the refrigerator.
