Garlic Shredded Bread

Name: Garlic Shredded Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 420g High-gluten flour; 135g milk; 20g milk powder; 160g Ice water; 30g Sugar; 4g salt; 30g butter; 4g Dry yeast

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I always make original toast. Today I want to change the pattern and taste.

Garlic is on the market, fresh and cheap. I bought 500 heads and hung them in a cool and well-ventilated place. I don’t have to worry about stewing, stir-frying, and mixing cold dishes all summer. But, don’t only use garlic in Chinese food before, it can also be used in bread.

Like the familiar baguette sliced bread, it is usually coated with garlic butter filling and baked in the oven for 5 minutes. The garlic is rich, and the thin baguette slices become "hot goods" in seconds.

In the same way, spread garlic puree on the bread. Although it does not have the dry aroma of the French baguette slices, it is also full of fragrant, and the garlic juice and butter mixed together can also achieve a layering effect, so this hand tear is achieved bread.

This garlic shredded bread can be eaten hot or cold. I personally think that eating hot is more delicious than eating cold, especially after high-temperature baking, the garlic and butter have been completely integrated into the dough. The slightly salty soft garlic adds humidity to the bread, which is beyond words. good to eat.

You might as well try this garlic shredded bread. The mold is not a problem. It can be round and square, big or small. Bake two garlic breads, breakfast is easy, snacks are also available, you can eat one if you have no vegetables or sauce.

Ingredients

420g High-gluten Flour
135g Milk
20g Milk Powder
160g Ice Water
30g Sugar
4g Salt
30g Butter
4g Dry Yeast

Garlic Shredded Bread

1. The dough materials are ready; in hot weather, in order to delay the temperature of the dough, put the materials and the kneading bucket in the refrigerator for several hours in advance. The water can be stored in the refrigerator at 4 degrees Celsius, or cold water can be used after soaking ice cubes;

2. All the dough materials except butter are put into the kneading bucket, first stir at low speed for 2 minutes to form a dough, then turn to medium speed to beat hard, add butter when the thick film can be pulled out;

3. First, completely blend the butter into the dough at low speed, and then turn to high-speed whipping the dough. The dough is smooth, fine and shiny, and does not stick to the wall of the basin. Pulling a piece of dough can hold out a transparent and elastic film;

4. The dough is rounded up and placed in a basin, and the lid is covered and fermented in a warm and humid place; now in summer, it can be fermented at room temperature;

5. When the dough is fermented, deal with the filling: 90 grams of garlic and 50-70 grams of butter; the amount of butter can be in this range, if too much, oil will leak from the live bottom mold during baking, resulting in waste;

6. Use a garlic press to make garlic puree. If you don’t have a garlic press, you can flatten the garlic with a knife, and then use the end of a rolling pin to smash the garlic into garlic puree; this way the garlic juice can penetrate and the garlic is rich; if you only chop garlic into granules Can not fully release the garlic fragrance;

7. Stir the garlic, the softened butter, and salt, and set aside for later use;

8. The developed dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing, but slightly shrinking, and fermentation is over;

9. The dough is weighed and divided into 2 equal parts, rounded separately, and the cling film is loosened for 15-20 minutes; the dough is loosened in place without rebounding when pressed by the fingers;

10. Roll the loose dough into a 40*30cm rectangular dough sheet, and evenly spread half of the butter and garlic paste on the dough sheet, leaving white space around;

11. Roll from top to bottom into a roll, pinch tightly at the seal;

12. Use a sharp knife to cut the noodles in half lengthwise;

13. With the incision facing upwards, turn the noodle roll into an S shape, and place two pieces in a 6-inch mold. Adjust the position of the noodle roll in the mold so that the middle is slightly higher, so that the top of the roast will have a curvature; put the other Prepare the dough in the same way and put it in a mold; put it in the oven or fermentation tank for secondary fermentation, the temperature is not higher than 35 degrees, and put a bowl of hot water;

14. When the dough grows to a 6-inch standard round mold that is 9 minutes full, brush the surface with egg liquid and sprinkle an appropriate amount of white sesame seeds; preheat the oven up and down to 170/180 degrees;

15. Put the raw bread into the middle and lower layer of the preheated oven, and fire up and down 170/180 for 35 minutes;

16. After the oven is shaken twice, put it on the drying rack. Don't rush to demould. At this time, the inside of the bread is full of heat, and the bread is very soft, and there are layers of garlic butter. If it is demoulded immediately, there is not enough support around it. Staggering, it will also reduce the height of the bread. When it is not hot to the touch, the shape and height will not be affected; it is very fragrant when it is torn by hand.

Tips:
1. All the ice water in the formula can be replaced by ice milk, or all milk can be replaced by ice water;
2. In addition to salt to increase the salty taste in garlic butter, you can also add an appropriate amount of black pepper and chopped shallots to increase the fragrance;
3. The baking temperature and time are adjusted according to the actual situation of the oven, the material and size of the mold used.