When the garlic bread is baked, it is a fragrant! It’s completely low-end, that temptation, If you don't want to consume too much heat in the middle of the night, I suggest you still don't do this at night, haha~~ It takes a lot of effort to eat a few at a time. I am afraid that it is not enough.~ In addition, do not add all the water in one go, do not add all the water in one go, do not add all the water in one go (three important things), keep about 20 grams, look at the dough and then consider adding water. Baking conditions: middle layer, up and down, 180 degrees, 20 minutes
The dough is kneaded to an expansion stage by a post-oil process and fermented at room temperature. Ferment until the dough is 2.5 times larger. The sticky powder of the finger pokes into the middle, and after the hand is taken out, the cavity has no change, no rebound, and no change.
The dough was divided equally into 10 portions and allowed to relax for 15 minutes.
Take a piece of dough and knead it into an oval shape.
Pinch the sides.
Close the mouth and pat it flat.
The good dough is discharged into the baking tray. A second fermentation is carried out.
To make garlic sauce: Take 25 grams of softened butter + 12 grams of garlic + 1 gram of salt, mix well.
Load the piping bag and cut a small hole.
The second fermented dough is cut with a knife on the surface.
Squeeze the butter and garlic in the cut edge.
Sprinkle with diced green onion, into the oven, middle layer, fire up and down, 180 degrees, 20 minutes
Some people say that this recipe is too much water, okay... Many recipes remind everyone not to add all of them at once when adding liquid. Pay attention to the state of the dough. The water absorption of different regions, different raw materials and different seasons is different. Everyone needs to do more homework before starting to understand the basics, look at the comments of the kitchen friends, learn from each other's strengths, don't see a recipe, and waste the raw materials and feel bad.