Accessories: decorative materials: 30g unsalted butter, salt 1g, 20g garlic and a little shredded seaweed.
1. Put all the materials in the bread blank except butter into the chef's bucket. First, stir at a low speed of 1 for 2 minutes, then adjust to the third gear when there is no dry powder, and knead the dough for about 8 minutes until it reaches the expansion stage.
2. Add butter to the bread blank, knead the dough at the second speed first, and mix the butter and dough evenly.
3. Knead the dough at the fifth speed 10 minute until the dough surface becomes particularly fine and smooth. At the same time, a transparent and elastic glove film can be pulled out, and the film can be punctured with fingers to present smooth holes. After the dough is rounded, put it in the chef's bucket, cover it with plastic wrap and ferment at room temperature.
4. In about 40 minutes, the dough is fermented to twice the size. Poke your finger with a little flour. If the hole does not rebound or retract, the fermentation is complete.
5. After the dough is fermented, it is vented first, then divided into 6 equal parts, and relaxed for about 15 minutes.
6. Roll the loose dough into an oval shape with a rolling pin.
7. After turning it over, roll it from one end to the other and press it thinner with your fingers at the convergent position.
8. After rolling, face down, roll all the remaining dough according to this method and put it on a baking tray covered with oil-absorbing paper for secondary fermentation.
9. Take advantage of the secondary fermentation time of bread blank, chop garlic into mud, and fully mix it with butter and salt.
10. Put the prepared garlic sauce into a paper bag and cut a small mouth.
1 1. After about 40 minutes, the bread blank is fermented.
12, cut a mouth on the surface of the bread blank.
13. Squeeze the garlic sauce in the paper bag at the incision.
14, sprinkle a little seaweed silk.
15, put in the middle and lower layers of the preheated oven, bake at 170℃ for 18 minutes.
16, finished product.