1. Chop garlic;
2. Warm up a non-stick pan, add the chopped garlic and olive oil;
3. Slowly sauté the garlic until golden brown, turn off the heat and let cool, set aside;
4. Mix high-gluten flour, whole wheat flour, water, yeast and salt;
5. Knead until the surface is smooth, and a thicker film can be pulled out;
6. Add 15 grams of garlic oil to cool;
7. Knead to the expansion stage;
8. Put it in a warm place for fermentation;
9. After the dough has grown twice, the fermentation is over;
10. Take out the dough, knead gently to exhaust, cover with plastic wrap and relax for 20 minutes;
11. The loosened dough is patted into 1 cm thick square cakes and placed in the mold;
12. Put it into the oven, add a plate of hot water, and carry out the second fermentation;
13. Cut the small tomatoes in half and set aside;
14. Mix together crushed black pepper, sea salt and western spices, set aside;
15. When the noodles have grown 1.5 times, the second fermentation is over, take out the noodles, poke an appropriate amount of pits on the noodles, and brush the remaining garlic oil on it;
16. Put the cut small tomatoes on top;
17. Sprinkle the mixed spices evenly;
18. Put it in the lower layer of the oven that is preheated to 180 degrees for 30 minutes (cover with tin foil after coloring);
19. Remove the baking tray and let cool immediately after it is out of the oven;
20. It is crispy on the outside and soft on the inside, making it a healthy breakfast.
Tips:1. You can make more garlic oil at a time. A small spoonful of garlic oil will enhance the flavor at home;
2. Knead the dough to the expansion stage. If you don't like whole wheat flour, you can use all high-gluten flour;
3. The performance of the oven is different, and the time and temperature are determined according to your own oven.
