In my childhood memories, bread didn't have much of a place in my mind, and I think it's probably because the types of bread I used to eat were too monotonous, and all I could eat was fruit bread with a little bit of fruit paste or that sour taste without any filling.The taste is monotonous, the shape is not fancy, it doesn't appeal to small children and it's in the mood...Until, as an adult, when I first saw this garlic-scented bread in a small-sized bakery in Paris, I fell in love with it at first sight, and the first bite was deeply fascinated by it, and since then I fell in love with this garlic-scented, charming-shaped, super-hot branded bread.There are three types of garlic bread in Paris, one is a garlic stick, one is a garlic toast, and the other is today's garlic bread, which is sold very hot.And when I make it at home, my favorite is the third one, which is the simplest because it tastes so good, and it doesn't need any molds, and it saves extra money, and it only takes a knife, and it's very tasty.It's also very strange, in fact it's just a very simple and common olive-shaped bread, just pull a knife from the middle, squeeze some garlic mixed with butter, the unique charm of the small dish has been revealed, the taste is more memorable.After the oven, the butter and garlic dough no longer have any garlic smell, only the unique aroma of the intoxicant is left, it's really something to love.

WHAT YOU NEED

Ingredients

Raw materials: high starch flour 250 grams yeast 1 teaspoon sugar 30 grams salt 1/2 teaspoon eggs 25 grams milk 125 grams butter 25 grams moderate
Garlic butter paste: garlic paste 10 grams of butter 30 grams of salt with a little bit of salt (mix garlic cloves and table salt into a paste
add butter to the mixture and put it in a flower band
cut it into small pieces) in moderation

How TO MADE Bread with garlic

Steps 1 to 4

1. Pre-weighed pure milk and egg juice poured into the container

2. Then pour the sugar and the table salt separately (the sugar and the table salt have enough contact with the liquid to dissolve easily)

3. Finally, pour in the high-quality flour and yeast (the yeast should be put in last, do not touch the salt, the salt will kill the yeast)

4. Select and knead, mix the liquid and flour into a dough, and when it is firm enough (about 15 minutes) add the butter cut into small pieces

Steps 5 to 8

5. Continue to select and knead, and after about 12 minutes, add the dough and pull out the thin, tough film as much as possible (it is advisable to use a small piece of dough to see the state of the film to determine whether the stirred dough is in place)

6. Base fermentation with good dough for about 60 minutes until twice the size is removed (dip a little high flour with your finger and insert it from the middle of the dough so that the hole does not shrink)

7. The dough after basic fermentation is divided into doughs of 30 grams per piece using a scraper.

8. After rolling one hand in turn, the coating is relaxed for 15 minutes.

Steps 9 to 12

9. The loose dough is rolled into an oval shape with a rolling stick, and the bottom of the dough is pressed to one side with the hand into a quadrangle.

10. From top to bottom, it forms an olive-shaped bread dough, which can be dipped in a little clear water and then pressed.

11. After the dough is formed, it is placed on a pan with oil cloth.

12. Place in the middle of the oven for final fermentation (two bowls of boiling water can be placed at the bottom of the oven to increase temperature and humidity)

Steps 13 to 16

13. Ferment for about 40 minutes until the dough is doubled in size, and then apply light pressure with your fingers until it doesn't bounce back and feels tight.

14. A layer of egg yolk is brushed evenly over the fermented dough, and a knife is used to cut the center of the bread.

15. Prepare the garlic paste butter in the bag in advance and squeeze it into the opening of the knife.

16. Place in the middle layer of a preheated oven, bake for 15 minutes at 180 degrees.