1. Prepare old noodles, high-gluten flour, milk, eggs, butter, sugar, and salt.
2. Put all the ingredients except butter into the bread machine, start the kneading program for 10 minutes to enter the expansion stage, use the post-oil method to add butter, yeast, bread improver and salt, then start the bread machine kneading program, pull out the glove film .
3. Basic fermentation at room temperature 25_27°C, fingers dipped in flour, poke a hole in the dough without shrinking, and fermentation is complete.
4. Take the dough out of the bread machine with a scraper and press to exhaust.
5. Divide the dough into five equal parts and round it.
6. Cover with a white tea towel and let the dough relax for 15 minutes.
7. Take out a dough and shape it into an oval shape.
8. Flip the oval shape over and roll it along the long side into a basic olive shape, paying attention to the two sides slightly inward when rolling.
9. Roll it in the dough into an olive shape in turn.
10. Put it in the baking tray.
11. Put two bowls of boiling water at the bottom of the electric oven, put the upper and lower layers into the baking tray, and ferment for 30 minutes for the second time at a temperature above 30℃ and humidity between 70~80℃.
12. The spread dough is taken out of the oven for cutting.
13. Squeeze the minced garlic into the cut dough (I prepared the minced garlic paste in advance: I used garlic and celery to smash the minced garlic paste sprinkled with salt).
14. Preheat the oven at 180°C, and bake up and down for 20 minutes.
Tips:1. After taking out the bread, let it dry for a while and put it in a fresh-keeping bag for storage.
2. It can also be stored in the freezer if you can't finish it. Remember not to put in the refrigerator to make the bread age quickly.
