WHAT YOU NEED

Ingredients

High starch flour 200
40 grams of low-fat flour
5 grams of milk powder
White sugar 20
3 grams of salt
25 grams of eggs
2.5 grams of yeast
140 grams of water
20 grams of butter
20 grams of butter
20 grams of garlic
1 gram of salt
10 grams of parsley
10 grams of whole egg juice

How TO MADE Cinnamon bread

Steps 1 to 4

1. Preparation of materials Careful weighing

2. The main ingredients are mixed without butter and kneaded into a dough until the dough is smooth and elastic.

3. After adding butter, continue to knead the dough, the butter will be slowly absorbed by the dough, fully absorbed and kneaded to the expansion stage.

4. For the first fermentation, the good dough is placed in a preservative film on the lid of the bowl, at room temperature for about 60 to 90 minutes.

Steps 5 to 8

5. When the dough is fermented, prepare the parsley, soften the butter, mix the salt, parsley and parsley and stir evenly (the amount of ingredients can be adjusted according to your taste).

6. If you don't have parsley, you can replace it with onions.

7. Inspect the dough, the dough is doubled in size, press the dough with your fingers, do not bounce back or collapse, it indicates that the dough is fermented.

8. The fermented dough is removed by hand by pressing the exhaust, and a large amount of bubbles in the dough are expelled.

Steps 9 to 12

9. Weighing the dough, the dough is divided into eight equal parts, rolled round and loosened for 10 minutes.

10. Take a loose dough and slice it into pieces and roll it into an olive shape.

11. The dough is sliced vertically with a knife and left in a warm, moist place for a final fermentation, about 40 minutes, until the dough is 1.5 times larger.

12. Brush a layer of whole egg juice on the surface of fermented bread.

Steps 13 to 16

13. A mixture of parsley and garlic butter is placed on the part of the middle cut.

14. Place in the middle layer of a preheated oven, heat up to 180 degrees and bake for about 15 minutes until the surface is golden yellow.

15. Although the bread is unleavened, it is a bit heavy because of the thickness of the garlic.

16. Loose organization