Garlic anise bread
This bread was learned from the "Big Sowao", but it was slightly modified and the butter kneaded in the dough was changed to corn oil. The finished product still tastes quite good. It has a super strong garlic aroma, but you can't taste the flavor of fennel, but the green color of fennel adds a lot of color to the bread.
Recipe Recommendations
- high-gluten flour 400 grams
- milk powder 20 grams
- powdered sugar 25 grams
- yeast powder 5 grams
- salt small amount
- water 250 grams
- corn oil 20 grams
- garlic 45 grams
- fennel 20 grams
- butter 30 grams
Steps for Garlic anise bread
1
Materials needed to prepare the dough.
2
Prepare the filling.
3
Knead all dough materials with post-oil method until expansion.
4
Leave it in a warm place to wake up to twice as big.
5
Cut the garlic into minced meat.
6
Cut the fennel into powder.
7
Evacuate the dough into 8 portions and round and relax for 15 minutes.
8
Take a dough and roll it into an oval shape.
9
Roll up from one side and pinch both ends tightly into an olive shape.
10
Drain on a baking sheet and place in a warm place for secondary awakening.
11
Wake the bread blank again to twice its size, and use a knife to make a cut on the top.
12
Fill the cut area with a mixed filling of garlic, butter and a little salt. Fill it full.
13
Sprinkle with chopped fennel on top of the filling and cover the filling.
14
Place the baking sheet in the preheated oven, heat at 180 degrees high and low, for 15 minutes.