Cooking Steps

1. 

   Step1:Now we use 110g warm water to boil 3G yeast and put it aside for standby; 25g butter is taken out from the refrigerator and softened at room temperature for standby; put a whole egg in the basin, add high gluten powder, low gluten powder, sugar and yeast water in a small amount for many times, stir with chopsticks to make dough, stretch out and knead it into dough; after molding, add butter and 3G salt and knead it into a smooth and even dough. Ferment in a warm place (beside the heating in winter).

2. 

   Step2:After fermentation for about two hours, you can see that the dough is twice as large as before (time is not necessarily. Look at the shape). This gap is ready to be used as butter and garlic sauce

3. 

   Step3:Peel three or four cloves of garlic. Wash a small section of onion (green part is enough). Add a small amount according to your own taste. Put the onion and garlic into the blender and make it into mud (more delicate). You can also cut it by yourself. Then add 25g butter and 1g salt that are softened. Stir evenly. As shown in the figure. The butter and garlic mashed according to my formula is absolutely delicious.

4. 

   Step4:Take out the fermented dough, pat and rub it to exhaust the air. After that, divide it into eight small dough evenly (I divided them into nine). Roll them out and roll them into long strips. Put them into the baking tray for secondary fermentation (I didn't put them on my plate enough. Separate them)

5. 

   Step5:The second fermentation of the dough is as shown in the figure. It's recommended not to be as big as my hair, or you can knead it a little bit, so that the butter and garlic sauce at the back can spread over the whole bread surface when baking

6. 

   Step6:In the middle of the dough, use a knife to cut the opening. Put the meat floss. Squeeze the butter and garlic sauce (it's better to put it in the flower mounting bag. If not, use a bag. Cut the small opening). Then squeeze the meat floss (you can also avoid the meat floss and salad. Put the butter and garlic directly. The filling is actually improved by myself

7. 

   Step7:Put it in the oven. 170 ℃. 20 minutes. It depends on the coloring. If the oven is grumpy, look at the golden skin of the bread. Remember to cover it with tin foil in the middle. When it's baked, it smells 10 Li. It's absolutely as good as a bakery.

8. 

   Step8:This is the second pot (my oven is too small. It's divided twice). You can have a look at it. When the dough is not too big, the butter and garlic can cover the surface. Because there is oil, you don't need to cover the tin foil. It can't be pasted.

9. 

   Step9:Finished product display

10. 

    Step10:The finished product shows the black sea mos