Never thought that garlic can be perfectly matched with bread. For those countries where bread is the staple food for three meals a day, perhaps like our taro flower rolls, it should also be a variety of different flavors of sweet, salty and fragrant...
Mix the flour, egg white, milk, sugar, salt and yeast together, stir well, and refrigerate in the refrigerator for 30 minutes;
In the process of refrigerating the dough, make garlic oil, cut the garlic cloves, put the olive oil into the wok, and when the oil temperature is 4% hot, stir into the garlic and stir fry until the garlic turns golden brown.
Remove the dough and smooth it to the surface to pull out a thicker film;
Add the fried garlic oil to the expansion stage;
Fermentation is carried out in a warm place, and after the dough is grown 2 times, the fermentation is finished;
After venting the dough, let stand for 15 minutes;
Knead the dough into a rectangular dough with a thickness of about 0.8 cm, smear the garlic on the surface, and sprinkle the appropriate amount of shallots;
Cut the dough into 8 equal portions, and cut each portion into 3 equal portions;
Stack 24 pieces of dough in the mold;
Put in the steaming oven, select the fermentation function, and carry out the final fermentation;
When the dough grows to 1.5 times the original size, the fermentation is over, sprinkle with chopped green onion and cooked sesame;
Put it into the lower layer of the oven preheated to 180 degrees, and the pure roasting function is timed for 35 minutes;
Release the mold immediately after it is released.
1, this formula is not high on the skill of the noodles, if you like the volume of the finished product is relatively large and flexible, you can reach the full stage; 2, stir-fry garlic must use a small fire, otherwise it is easy to burn black to affect the taste; 3, choose The mold is a 26*12*7 toast box, which can also be made into a small bread.