Garlic bread
By VicentaLakin
The bread has recently been made more obstinately, supported mainly by toast and other make-up bread, which is used to original and sweet bread, and which tastes like salty bread. The idea of making this bread came from a group of friends who spoke to each other one day, and a friend who said that she was particularly fond of French garlic bread in a famous store, bought it every time, and often asked if you had done it yourself, hoping that friends who had done it could share their experiences and learn. A few friends who talked at the time said they had not done it, so they suggested that I study it and then I'll give it to you. At that time, I told my friends that I was using a home oven that was not suitable for a baron, that baked barb bread required a high temperature and humidity, that domestic ovens did not generally have steam function, that even if they were successfully tested, they would be different from what they were selling outside, that they were not going to try, and that they would consider whether to do it when they had the opportunity. The first two days of making a sweet bread for breakfast, changing the idea of roasting it with garlic sauce in the bread, the house was filled with a thick smell of garlic before it came out, and then the little friend came out with one more to stop him and promised him that he would use it for breakfast the next day without asking to eat it again, otherwise it would be remembered that the friend who liked the bread had to taste it. Reference mass: 6 baking temperatures: 170° bake time: 18 minutes
Recipe Recommendations
- high-gluten flour 180G
- low-gluten flour 45G
- sugar 15g
- salt 2g
- yeast 2g
- whole egg liquid 25g
- ice water 120g
- unsalted butter 20g
- garlic 20g
- Broken seaweed a little
Steps for Garlic bread
1
All materials from the bakery, except butter, will be placed in the cook ' s barrel, with a first set of two minutes of low-speed mixing, which will be moved to the third stage of fast-drinking, with approximately eight minutes of pasta rubbing until the extension phase。
2
Add butter to the breadcracker material, with the first two rows of medium-speed face rubbing to balance the butter with the pasta。
3
A further five sets of high-speed face rubbing for 10 minutes, which makes the face of the face particularly delicate and smooth, removes a transparent and flexible mitt, piercs the thin membrane with a finger and presents a smooth hole, and places a fermented film on the cook ' s barrel。
4
In about 40 minutes, the noodles were fermented to twice the size, and a small amount of flour was stamped with a fingertip, and the hole was not bounced back and did not shrink to indicate that the fermentation was completed。
5
When the fermentation is completed, it is ventilated, divided into an average of six equals and rolled round for about 15 minutes。
6
With a cane, the loosely turpentine is elliptical。
7
Upon turning over, starting from one end to the other, the finger is pressed thinly at the mouth。
8
When this is done, the remaining dough will be completed and fermented twice on the grill with the gasket。
9
The time of the second fermentation of the bread is used to cut the garlic into mud and to mix it fully with butter and salt。
10
Made garlic sauce in a bag, cut a little mouth。
11
About 40 minutes after the bread fermentation。
12
Cut a mouth on the face of the bread bun。
13
It squeezes the garlic sauce in the bouquet。
14
A little bit of seaweed。
15
IT'S A PRE-HEATED CRWF42NE HOME IN THE MIDDLE OF THE OVEN, 170 DEGREES, AND UP AND DOWN THE FIRE FOR 18 MINUTES。Garlic bread Make Tips
High summer temperatures suggest the use of ice water to rub the surface, which tends to accelerate the fermentation during the mixing process, affecting the taste of bread. 2. Flour and water volumes are appropriately adjusted according to the water intake of flour and are generally set at around 5 per cent. 3 The decorated moss can be converted to onions or other foods based on their own taste. 4. The timing and temperature of the baking is adjusted to the situation in the oven and the size of the noodles。