Garlic bread
By VicentaLakin
Garlic bread is a classic and popular bread. It's made the bread softer。
Recipe Recommendations
- high-gluten flour 230g
- milk 230g
- yeast 2g
- high-gluten 370G
- low-gluten flour 160g
- eggs
- sugar 40g
- salt 8g
- unsalted butter 40g
- garlic
- shallots 1 small
Steps for Garlic bread
1
The liquid material is evenly fermented in refrigerators for 12-17 hours。
2
Fermentation is 2.5-3 times larger and many bubbles on the surface are wet。
3
In addition to butter, the main noodle material and liquids are placed in the bread machine, the face of the noodle is rubbed for 15 minutes, the stop button is pressed, the softened butter is inserted and the noodle is restarted until it is completed. (My baker's one lasagna program was 30 minutes, 45 minutes in total, opening the lids all the way, preventing the face of the face from getting too hot
4
Get out of there。
5
The fermentation is twice as big. (Fingers are covered with flour, they're in the face, they're out, they're out.) The rebound means it's not fermented. It just collapsed
6
The fermented pasta is pumped by pressure, in 16 pieces, approximately 80 grams/part. Quiet for 15 minutes。
7
Take a small noodle and press your hand into an elliptical form。
8
Collapse up and down to the middle。
9
And squeeze the growth strip, and hold tight。
10
Scratch it in olive form, a little flat。
11
Emission in the grill。
12
The fermentation is 1.5-2 times larger and the noodles are light. It's hot now, 30 minutes to go
13
Scratch the egg fluid, slice it in the middle and squeeze it with garlic butter sauce。
14
Put it in a pre-heated oven and bake it at 350°C (180°C) for 20 minutes。
15
Out
16
The salty, soft, delicious。
17
The bread is fermented with the material: salt-free butter is softened and the salt is mixed and smooth。
18
Push the garlic out with a garlic press。
19
Blend。
20
The little onions are shredded。
21
Put it in the garlic butter sauce and put it in the bag。
22
The finished chart。