【shanghai】garlic Bread
1.
Butter garlic paste production: 25 grams of butter is softened, 15 grams of garlic are pressed into garlic with a garlic press;
2.
Mix the butter and garlic, add a little salt, put it in a piping bag, set aside;
3.
Pour all the dough materials except butter into the bread bucket and set the dough mixing program;
4.
After 20 minutes, add butter;
5.
The bread machine resets the kneading program until the end;
6.
Place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole will not shrink, which proves that the dough has been fermented well;
7.
Take out the dough and ventilate, divide it evenly into 5 doughs, cover with cloth or plastic wrap, and relax for 20 minutes;
8.
Roll the dough into a tongue shape;
9.
Turn it over, roll up from top to bottom, pinch tightly at the closing;
10.
Shape the dough into an olive shape, with the mouth facing down;
11.
Place the shaped dough on the baking tray;
12.
After the final fermentation, the dough will be doubled in size;
13.
Scratch the surface with a sharp blade;
14.
Spray some clean water on the surface of the bread, squeeze the prepared butter garlic sauce into the cut edge, and sprinkle a little parsley;
15.
Preheat the oven to 180 degrees, put it in the baking tray, and bake for 20 minutes.
Tips:
1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. When making garlic paste, it is best to use special tools to press garlic into garlic paste, so that the taste is more delicate.
3. When cutting the bag, you must use a sharp blade, with one blow, one knife is one knife, so that the cut will look good.
4. In winter, the butter garlic sauce is easy to harden. You can blow it with a hair dryer a few times before using it to make it soft, so that it is easy to squeeze.
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