SBread with garlic and petals

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material  

Flour (all high-gluten or replace 100g of it with whole wheat flour, Dulan flour)300 grams
High sugar tolerant yeast2 grams
salt2 grams
butter50 grams
sugar12 grams
oil24 grams
garlic1 head
very light blueSegment 1-2

Little Gao's Garlic Petal Bread  

  1. 2g yeast melted in 200g warm water, not higher than 40 degrees

  2. Flour 300g sugar 12g salt 2g oil 24g yeast water mix and knead to form a smooth dough without dry powder and wake up for 20 minutes (adjust the amount of water according to the water absorption of the flour)

  3. After kneading the dough to a smooth state ➕ a little oil and knead until it is smooth and continue to wake up for 1.5-2 hours

  4. During the sowing process, you can prepare garlic and scallions, chop them, and finely chop them. Heat 50g of butter on low heat to melt, add minced garlic and green onion, stir-fry on low heat, and stir continuously for 5 minutes. The minced garlic must not change color. Let the minced garlic naturally cool

  5. The dough is vented and divided into 4 equal parts. After rounding, roll the dough to a round shape, about the size of the open palm

  6. Put the first layer of crust on the greased paper and then spread the garlic to cover the pastry. After shaping, the circle is divided into 8 equal parts, and then divided into two circles one by one to make petals.

  7. Cover with plastic wrap and continue to ferment for 45-60 minutes, then apply egg liquid on the dough, and then finish at 205 degrees for 25-28 minutes


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