Garlic hand tore bread
By VicentaLakin
I'm always making raw toast. I want to change my style and taste today. Garlic is on the market, fresh and cheap, 500 head is bought, hanged in a cold ventilated place, and the whole summer is covered in stew, cuisine and cuisine. But don't use garlic only for our Chinese meal. It's available in bread. This garlic hand tore bread can be hot or cold. Personally, hot food tastes better than cold food, especially when, after high-temperature baked, garlic and butter have been fully integrated into the noodles, with a bit of salty, soft garlic mud adding to the humidity of bread, which is indescribable in language。
Recipe Recommendations
- high-gluten flour 420 grams
- milk powder 20 grams
- milk 135 grams
- ice water 160 grams
- white sugar 30 grams
- salt 4 grams
- butter 30 grams
- dry yeast 4 grams
- egg liquid a little
- white sesame appropriate amount
- garlic
Steps for Garlic hand tore bread
1
Noodle material is ready; it is hot and can be cooled in the freezer for hours in advance with a wash drum in order to slow it up. The water can be cooled 4°C of water in the freezer, and can be used in cold water to soak ice。
2
With the exception of butter, all of the pasta material was placed in the scavenging drums, which were mixed with a two-minute low speed, then at the same speed, which was soared that it was added to the butter when it pulled out of the thick film。
3
The full integration of butter into the noodles at a low speed, followed by high-speed stirs of noodles, smooth, glitter, non-comfort walls, and a piece of noodles that can produce transparent, flexible film。
4
Noodles are rounded in the basin, and the lids are fermented in warm and wet areas; in the summer, fermentation is sufficient at room temperature。
5
The pasta fermented and processed the material: 90 grams of garlic, 50-70 grams of butter; the amount of butter can be found in this area and, if too much, it leaks from the living bottom molds during the baking, causing waste。
6
To crush the garlic with a garlic press, without a garlic press, the garlic is flattened with a knife, then the garlic is smashed with a cane at one end, so that the garlic can infiltrate and the garlic is radiant, and the garlic can not be fully released if only the garlic is cut。
7
A full mix of garlic mud and softened butter, salt and spare。
8
It's twice the size of the pasta, with a hole in the top of the pasta, no collapse, a slight contraction and an end to the fermentation。
9
It is divided into 2 equals, with rounding and flavouring for 15-20 minutes; and it is loosely set by the finger by the pressure of the face。
10
quite a bit of tumbled pasta, with 40 centimetres of rectangular face, half of the garlic mud on the face, all white。
11
Scroll from top to bottom and seal it tight。
12
With a sharp knife, the face is torn in half。
13
TO CUT THE FACE UP TO THE SIDE, TO PUT THE FACE PLATE IN THE FORM OF S, TWO IN A 6-INCH MOLD, TO ADJUST THE SURFACE ROLL TO THE POSITION IN THE MOULD, TO MAKE IT SLIGHTLY HIGHER, SO THAT THE TOP OF THE ROASTED FACE WILL HAVE A RADIANS; TO PLACE THE OTHER FACE IN THE MOULD, SUCH AS A MAGIC CANNON; TO FERMENT TWICE IN THE OVEN OR IN THE FERMENTATION BOX, AT NOT MORE THAN 35 DEGREES, WITH A BOWL OF HOT WATER。
14
When the face length is up to 9 minutes of the standard 6-inch round model, the surface brushes the egg fluid and soaks the appropriate amount of white sesame; the oven preheats 170/180 degrees。
15
The bread is delivered into the lower and pre-heated ovens, with 170/180, 35 minutes of fire。
16
It will be two strokes after the stove, placed on the hanger, without rushing off, when the bread is full of hot air and the bread is very soft and has garlic and butter layers. If it is disemboweled immediately, the surroundings will have insufficient support, which will reduce the height of the bread until the hand is warmed and the shape and height are not affected; the hand-to-breathing will be delicious。
17
Garlic hands tore bread, one floor to eat, half goneGarlic hand tore bread Make Tips
1. The ice water in the formulation may be replaced by all ice milk, or all milk may be replaced by ice water; 2 or garlic butter may also be used in a suitable quantity of black pepper powder and onion onions, in addition to salting the salt; 3 or the temperature and time of roasting may be adjusted to the circumstances of the oven, the material and the size of the mould used。