[garlic paste and scallion bread](suan ni xiang cong mian bao )

[garlic paste and scallion bread]

Introduction:

"There are many treasures hidden in the kitchen storage tank. Dry chives are just one. Two cloves of garlic are pressed, mixed with butter, and baked together with bread. Before they are out of the oven, the fragrance has permeated the whole room. Bread, when you want to eat, will be baked and put, near the weekend must do something, lazy weekend with TA to fill the stomach. Please refer to borscht for the shaping method of olive bread http://home.meishichina.com/space-1463336-do-blog-id-484959.html ”

Production steps:

Step 1: in addition to butter, other materials first liquid and then powder into the bread machine

Step 2: at the end of a dough mixing procedure, the dough is smooth but cannot be pulled out of the fascia

Step 3: add softened butter

Step 4: after the second mixing procedure, the dough can be pulled out through the thin fascia

Step 5: put the dough into the container and ferment to twice the size

Step 6: divide into 6 uniform ground balls, roll round, cover with plastic film and relax for 15 minutes

Step 7: shaping, put into the baking tray

Step 8: soften butter and salt, dry onion and garlic paste, mix them into stuffing, and put them into disposable flower mounting bag or fresh-keeping bag

Step 9: make a cut on the blade, do not make it to the end

Step 10: squeeze in the stuffing (when the oven is preheated)

Step 11: Brush egg liquid

Step 12: heat up and down the middle layer at 180 ° C for 25 minutes, and observe the coloring when it is about to come out of the furnace

Materials required:

Low gluten flour: 20g

High gluten flour: 180g

Milk: 130g

Butter: 15g

Salt: 1g

Yeast: 3G

Dried scallion: 1g

Garlic: 2 pieces

Note: * for my bread maker, a mixing procedure is 20 minutes * when modeling, please use a sharper blade to keep the incision beautiful. Baking: 180 ° C middle layer up and down for 25 minutes

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: garlic

Chinese PinYin : Suan Ni Xiang Cong Mian Bao