Cracker garlic bread
By VicentaLakin
It doesn't look good, but it tastes good. It's easy to be a beginner
Recipe Recommendations
Steps for Cracker garlic bread
1
All materials (defeating oils) are put together, a small amount of membranes is released, the edible oil is rubbed in, and large amounts of membranes are rubbed out (summer: water is only 160 grams, a little membranes is removed, the remaining 10 grams of water is dissolved and large amounts of membranes are removed)
2
Covers the film, and the fridge ferments one night (about 12 hours, two to three times the size); it can also be either a direct oven or a room temperature (wet cloth)
3
(b) Sprayed, stretched, bared, thin, then rolled down from above, as much as possible, sifted a little bit of dry powder on the face of the flour, lightly erased the extra dry powdered grill (baking paper), placed a small bowl of an oven (or sealed box) 28 degrees and fermented twice as large
4
(b) 165 degrees preheated oven; butter garlic sauce: garlic graft, salt, melted butter, celery (onions can also) and egg yolk with a few drops of milk
5
It was twice the size of the face, with the middle blade and the 45-degree angle, and then the other side of the blade, the 45-degree angle, was cut again
6
Garlic butter sauce in the middle, egg yolk on the side
7
A picture of the fermentation, with a plastic bag in the summer。
8
165 degrees medium-level roast 20 minutes; 215 degrees medium upper-level roast 5-8 minutes colour