Outside the house is so cold and rainy, nest home play baking, today's sharing of this garlic bread is also from the baking friends to learn, but they have made some changes according to personal preferences, the taste is better.
By Ara Qing'er
<h2>Royalties</h2>
Ingredients for dough: 200 g of high gluten flour
Whole wheat flour 100 g
Yeast 2 to 3 g
Sugar 12 g
Milk powder 12 g
Olive oil 24 g
Salt 2~3 g
Water around 200 g
Filling: shallots, garlic to taste
Butter to taste
Salt to taste
1 egg (surface).
<h2>Practice steps</h2>
1, put the dry material of the dough into a whipping basin and mix, add warm water to melt the yeast water, stir well with your hands or chopsticks until the mixture is free of dry powder, let it stand for 30 minutes, let the flour and water and other ingredients be fully emulsified. Emulsification is a new term for reading books... Warm water should not exceed 40 degrees, preferably more than 30 degrees
2, let stand for about 30 minutes, touch the dough with your hand can feel that the dough has become more delicate and soft than before, put the cooking machine 1 to 2 gears to beat for 6 to 8 minutes, the surface of the dough becomes smooth, and the hand touches the dough to feel not only soft but also elastic. The dough of this bread does not need to be kneaded to an expanded state. Remove the kneaded dough and cover with plastic wrap for the first fermentation (2 to 3 hours). In winter, the low temperature fermentation time will be prolonged, and the dough will not be tightened into a round cake shape when fermentation, and the fermentation will be uneven if the dough is too tight. I almost forgot to say that before kneading the dough for the first fermentation, brush the surface of the dough with olive oil and then cover the film for fermentation.
3, the dough expanded by about 2 times, with the hand sticky powder to poke the dough to form small holes, small holes do not retract quickly, the first fermentation is completed, tap the dough exhaust, divide it into 4 parts of small mustard seeds of equal weight to reunite it, and relax with a membrane cover for half an hour.
4: Start the filling: low heat, put in the butter, then add garlic and green onion foam and fry until fragrant, sprinkle salt, turn off the heat and start cooking.
5, after relaxing the dough, you can come to shape, use the rolling pin to roll out 4 small mustard seeds into 4 round cakes (almost 8 inches), take a round cake and put it on baking paper, spread the garlic filling evenly on the round cake to take another round cake cover, repeat the filling and cover another round cake, repeat the filling and cover a round cake until the 4th round cake is covered, then take 1 ring mold in the center of the stacked round cake and gently press out a non-cutting ring area, and then cut out a meter word with a cutting knife to divide the cake into eight parts (the ring area pressed out by the middle mold is not cut), Divide each portion into 2 parts, then use both hands to pick up and twist the 2 flap blocks out of the line and then tighten them.
6, as shown in the picture outward or inward rotation can be, both hands at the same time grasp both sides of the twist to rotate the dough to form a twist and then close and pinch tight. After the shape is completed, the second fermentation is carried out, and the oven fermentation stall is 40 to 60 minutes, 35 degrees. Important: Be sure to put a piece of baking paper at the bottom of the cake folding and putting the filling in advance! Otherwise, when the shape is ready, it is impossible to move it to the baking sheet, I just twisted a braid to find that there was no baking paper, and it took a long time to carry the soft bun to the baking paper, fortunately, it was found that it could be remedied in time, and the bread value was not damaged by improper handling
7, the second fermentation is good, gently brush a layer of whole egg liquid on the surface, bake the bread color is more appetizing.
8: Put the dough of the brushed egg mixture into the preheated oven, up and down 200 degrees, about 26 minutes. To observe the coloring of the bread, tin foil can be added to avoid the surface color of the bread from being too dark.
9, with the aroma overflowing bread baked out of the oven, can't help but use your hands to break a clove and eat it...
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