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1. First, let's make the soup first. The method is very simple. Just pour the high-gluten flour and water into a small milk pot, stir evenly with a whisk, and then heat it on a low fire.
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2. Stir while heating until it becomes a paste. Cover the prepared soup with plastic wrap and put it in the refrigerator for one hour.
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3. After the soup is refrigerated, we will make the dough again. Put all the ingredients in the main dough, except butter, into the bucket of the bread machine. First liquid, then flour, and finally sugar, salt, yeast and soup.
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4. Start the bread maker's kneading function, about 10-15 minutes, until the dough is smooth, can pull out the thick film, add the softened butter.
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5. Continue the dough mixing function, it takes about 15 minutes, until the dough can be pulled out of the film, without the glove film.
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6. Round the dough, put it in a large bowl, and cover with plastic wrap.
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7. It's cold now, I use the oven to ferment. It takes about 1 hour at 30°C.
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8. Prove until the dough expands to twice its size. Stick the flour with your fingers and poke a hole in the dough. The hole does not shrink and the dough does not collapse, which means that the fermentation is complete.
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9. Vent the fermented dough and divide it into 4 parts. Round the dough, cover it with plastic wrap, and let it rest for 15 minutes.
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10. During the relaxation period, let's make garlic mash for decoration. First cut the garlic into fine small cubes, and chop the chives into chopped green onions.
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11. Add garlic and chopped green onion to the softened butter, and mix well.
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12. Roll the loose dough into an oval shape.
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13. Fold down the top 1/3 first.
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14. Fold the two sides in the middle again and press it down slightly.
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15. Fold the two sides in the middle again and press it down slightly.
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16. Turn it over and tidy it up a bit, it's olive-shaped dough.
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17. The remaining 3 doughs are operated in this way, and the shaped dough is placed in the baking tray.
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18. Put it into the Dongling oven, turn on the fermentation mode, and ferment for 30 minutes at 36°C. Ferment until the dough doubles in size.
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19. Sprinkle the fermented dough with Kraft cheese powder, use a sharp knife to make a cut in the middle, make it deeper, and squeeze the garlic paste.
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20. Finally, put the dough into the preheated oven, fire up and down at 180°C, and bake for 18 minutes.
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21. The toasted bread is immediately demoulded and placed on the grill to cool.
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Tips:1. The amount of water in the dough should be adjusted according to the absorbency of the flour.
2. The temperature and time of baking are adjusted according to your own oven.
3. Note that yeast should be high-sugar-tolerant, and it should not be in direct contact with salt.
