Crispy garlic bread

Crispy garlic bread

Introduction:

"It doesn't look good, but it tastes good. It's simple and easy to make. It's suitable for beginners."

Production steps:

Step 1: put all the ingredients (except edible oil) together and make a large film. Knead the edible oil to make a large transparent film (in summer, only 160 grams of water is put into the dough to make a small film. Put the remaining 10 grams of water into the yeast to make a large transparent film);

Step 2: cover the plastic film and ferment in the refrigerator for one night (about 12 hours, 2-3 times the size); you can also ferment directly in the oven or at room temperature (cover with wet cloth);

Step 3: flatten and lengthen the dough, roll the dough into rectangle and thin, then roll it down from the top. The more layers the better. After shaping, sift a little dry powder on the dough, gently wipe off the excess dry powder and put it on the baking tray (PAD baking paper); put a small bowl of water in the oven (or sealed oven) for 28 degrees, and ferment twice as much;

Step 4: preheat the oven at 165 ℃; butter garlic sauce: chop the garlic, add some salt, melted butter, chopped parsley (shallot is OK), and beat the egg yolk with a few drops of milk;

Step 5: the dough is twice as big, the middle blade and the dough are cut at a 45 degree angle, and then the blade cuts the other side at a 45 degree angle again,

Step 6: spread garlic butter sauce in the middle and egg yolk on the side

Step 7: make up a picture of fermentation. Put plastic bags at room temperature in summer.

Step 8: bake at 165 ℃ for 20 minutes; bake at 215 ℃ for 5-8 minutes

Materials required:

High flour: 250g

Edible oil: 15g

White granulated sugar: 15 to 20 g

Instant dry yeast: 3 G

Salt: 2 to 3 G

Yolk: one

Low powder: 30g

Water: 170 g

Garlic: 1 to 2

Parsley: just a little bit (a little green onion)

Butter: 20g

Precautions: 1. In summer, I ferment at about 30 ℃ and I ferment at room temperature for 2 times. I put a small bowl of room temperature water in an enlarged sealed box or plastic bag. If it's more than 20 ℃, I put about 40 ℃ hot water.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: garlic