Love garlic stick(ai xin suan xiang fa gun )

Love garlic stick

Introduction:

"Last night, my husband suddenly said that he wanted to eat the French stick or garlic flavor. It's rare that my husband even said that he wanted to eat garlic flavor. He would pick out the garlic one by one when he put garlic in cooking. Later, I just peeled the whole garlic instead of chopping it. It's also convenient for my husband to eat, so he doesn't have to pick it out one by one."

Production steps:

Step 1: weigh the material for standby.

Step 2: put all the ingredients in the bread barrel, except the butter. (water flour salt sugar yeast)

Step 3: turn on dough mixing I. after 15 minutes, the bread maker will finish the dough mixing, and the dough will wake up in the bread maker for 5 minutes.

Step 4: after waking up for 5 minutes, turn on the dough II. At this time, add butter and continue to knead for 30 minutes. The dough has been reconstituted and is now waiting to ferment to twice the size.

Step 5: after fermentation, take out the dough and divide it into 2 pieces. Exhaust for 15 minutes and cover with plastic film.

Step 6: after 15 minutes, knead the dough a little longer.

Step 7: roll the dough into a long shape and roll it up from bottom to top.

Step 8: after rolling, remember to close the dough at the bottom.

Step 9: use a fruit knife to make a slant on the surface of the dough and sift a little flour on the surface.

Step 10: drain into the baking tray and continue to ferment for 45 minutes. Put a bowl of hot water into the oven and put the dough into the fermentation tank.

Step 11: after fermentation, preheat the oven for 200 degrees, bake for 15-20 minutes and color. Spray a little water before baking to prevent the surface from drying.

Step 12: peel and chop garlic.

Step 13: put the butter in the fresh box at room temperature into the garlic and mix well.

Step 14: add proper amount of dried basil leaves and mix well.

Step 15: take whatever you eat.

Materials required:

Kite bread flour: 200g

Fine granulated sugar: 5g

Salt: 5g

Yeast: 5g

Water: 110ml

Salt free butter: 8g

Dried basil leaves: a little

Garlic: 6 petals

Note: 1. After the test, the staff should wait at least 1 hour to cut. It must be completely cooled before it can be cut, otherwise it will not cut out the shape. I cut it the next day, so it's easy. 2. After cutting, put garlic butter on it and bake it in the oven until fragrant, or put it in a non stick pot. Fry the side with butter on a low heat without adding oil. 3. You can make more garlic and butter, and the roast toast will be delicious or the roast shrimp will be OK.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: garlic

Chinese PinYin : Ai Xin Suan Xiang Fa Gun