Bidding farewell to the hot August, autumn is dressed in a golden sound, taking a light step, quietly arriving. For foodies, each season has a corresponding noun, spring cabbage, summer watermelon, in autumn, everything ripens, is a feast for foodies. Each food has its own taste, but at this time making a piece of bread is the consensus of the baker, the right temperature, not lukewarm, whether it is fermentation or shaping is just right. Today's garlic snack bag, with the unique magic of sweet and salty, is just the right amount, and it is perfect for an autumn outing. The dough of this bread is not too elaborate, and the soul is all on the garlic sauce added. We directly use the 100 diamond garlic paste, garlic flavor is rich, flavor and flavor, do not need to peel the garlic minced by themselves, much more convenient. The fermented dough is cut into a slit, squeezed into the garlic paste and baked in the oven. When waiting to be baked, the aromas of garlic and wheat are intertwined and float all over the house, so don't let people get too excited! After the baking of the garlic snack bun color as golden as autumn, while hot to break a piece of the mouth, the outer skin baked until crisp, soft and delicious inside, sandwiched with this rich garlic aroma, this is the first bite of autumn bread.
By Angel Gourmet Kitchen
<h2>Royalties</h2>
100 Diamond High Gluten Flour 350g
Milk 180g
1 egg (about 50g)
100 diamond butter 30g
Caster sugar 25g
Angel yeast 4 g
Salt 4 g
100g garlic paste
<h2>Practice steps</h2>
1: Mix high gluten flour, milk, eggs, sugar, yeast and salt with chopsticks to form a flocculent and knead by hand until expanded
2、 Add butter and knead until fully expanded (glove film)
3: Cover with plastic wrap and ferment until twice as large
4: Exhaust the fermented dough, divide into 60g/small agent, and roll round
5: Put in a baking dish and cover with plastic wrap and ferment for 30 minutes
6: Cut a knife on the surface and squeeze in the garlic paste
7: Place in the preheated oven and heat at 180 degrees for 20 minutes
8, open to eat ~
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