A garlic stick
By VicentaLakin
the french truncheon is usually made of a slightly free-changed bread bar, which is shaped by a series of folds and rolls, and is fermented in a basket or rows of fermented flour-filled fermenters, and then baked directly in a french bakery, or baked with a special tape-coated grill that can sustain the french truncheon, with heat transmitted through the opening. the common american-style french bread has a much higher fat content and is baked in a cyclone oven rather than using a french bakery. outside france, bread with sticks is also made with other noodles. for example, bánhmán (viet nam french bread) in viet nam uses a high percentage of sticky rice powder (white rice grinding powder), while many united states and canadian bakeries, in addition to french bread, produce barb bread for whole wheat, various cereals and use natural yeasts. moreover, even french formulas vary from place to place. some formulations add a small amount of milk, cream, sugar, or malt extraction, adjusted to the desired taste and characteristics. if you can't finish the good stuff, then make something else
Steps for A garlic stick
1
And a scoundrel cut into thin, even pieces. And I am a scoundrel。
2
Butter insulated water melts。
3
Garlic。
4
Cutting onions。
5
Put garlic, onions and salt in the melted butter。
6
Cut the stick on the grill。
7
Put the mixed garlic paste on the stick with a brush。
8
WHEN THE ACCELERATOR FOR NORTH AMERICAN APPLIANCES IS PREHEATED, THE BAR WILL BE PUT ON THE OVEN FOR ABOUT 10 MINUTES AT 190 DEGREES. THE TEMPERATURE AND TIMING WILL BE ADJUSTED TO THE TEMPER OF THE OVEN。
9
It tastes so good。