Eat tired of sweet bread for another taste, this garlic salty bread, thick garlic aroma, delicious and not greasy

When I heard garlic bread before, I always felt very incredible, where can the bread made of garlic be delicious? After tasting it, I found that it was really delicious! Even people who don't like garlic will be conquered by its delicious taste when they encounter it. Today to share with you this garlic bread, garlic and butter blended together, baked when the whole house is fragrant, the taste is particularly tempting, eat a bite can not stop, it is worth a try.

Garlic bread knots

Preparation Materials: 300 g of high gluten powder, 4.5 g of yeast, 4 g of salt, 185 g of water, 40 g of garlic, 60 g of butter

Baking: Heat up and down, 250 °C, medium layer, 13 to 15 minutes.

Production method: Direct method

Reference quantity: 9 pcs

Use mold: Baking pan

Start production:

1 Peel and wash the garlic, chop into small pieces, butter into chunks and set aside. (Figure 1)

2 Minced garlic add 15g butter, a small spoonful of water and stir-fry over low heat. (Figures 2~3)

3 Sauté until minced garlic is light golden brown, add the remaining butter and sauté until melted, remove from heat. (Figures 4~5)

4 Filter the sautéed garlic. (Figure 6)

5 Mix the filtered garlic grains, 20 g garlic butter (the rest is left for later) and the other ingredients of the dough and stir until the expansion stage, the base fermentation is 2 times larger. (Figure 7)

6 Remove the fermented dough, degass and divide into 50 g/piece and let loose for 15 minutes. (Figure 8)

7 Form the dough into long strips about 25 cm long. (Figures 9~13)

8 Knot the long strip of dough as shown. After all the shaping is completed, arrange them in a baking dish, and finally ferment until it is 2 times the original volume and bake in the oven. (Figure 14~18)

9 Take out about 6 minutes in the middle, brush the garlic butter once, and then brush the butter again in the oven. (Figure 19)

Excerpted from the book "Meditation Baking, Playing With Beautiful Bread", all rights reserved.