Is French garlic bread delicious?

The amount of garlic is only about 10% of the flour used. That is to say, if we plan to make garlic bread with100g flour at home, we will probably use100g garlic. Remember that "the more garlic, the better bread". As a seasoning with obvious taste and smell, "garlic" not only overshadows the taste of bread, but also makes us feel that it is a "Chinese dish".

Supplement: When baking at home, we always have a mentality of "giving our families enough food". In fact, many times, this mentality is one of the important reasons for our baking failure.

The second point: the amount and order of butter.

If you are not going to make bread, remember that the ratio of butter to garlic is 1: 1.

If you plan to make bread, be sure to remember that "butter is the last ingredient added to the dough." Bile is also 1: 1.

Many beginners. I found many recipes online, most of which are about the first and second steps, but I seldom tell you why. So it is easy to make mistakes if you don't understand.

There are many reasons why "all ingredients except butter are added to the dough". Oil will hinder the formation of gluten, which is the key to bread water absorption and swelling. If butter is added at the beginning, this bread will taste rough, dry and hard. Therefore, the dough should be kneaded before adding butter, which is often referred to as the "post-oiling method".

These are two thing that we should pay attention to when making garlic bread.

Next, Mi You will share her homemade garlic bread. My formula can make four pieces and a family of three. I hope I can help you.

Ingredients: high-gluten flour 100g, low-gluten flour 10g, 3 garlic cloves, 15g, one egg, 20g butter, 20g milk, 2.5g yeast, 20g sugar (ham 10g, proper amount of cheese strips, both of which can be omitted).

Step 1: Add high-gluten flour 100g, low-gluten flour 10g, one egg, 2.5g yeast, 20g sugar and 20g milk, and stir into dough.

Step 2: Knead the dough until there is no raw flour, add 10g butter, knead the film to two places as shown in the figure below, then seal it, ferment it to twice its size at a temperature not exceeding 30 degrees, and press it with your fingers in the middle. If there is no obvious rebound, the dough is ready.

Step 3: Then we take out the dough, knead it and exhaust it. According to the size of your oven, divide it into four equal parts, about 30 grams. After kneading, arrange it in a circle, cover it with plastic wrap and wake it up 10 minute.

Step 4: According to the steps in the figure, first arrange the round dough into an ellipse, then gently roll the thick ox tongue (be careful not to use too much force), then roll the long side into the middle, and then arrange it into a football with a 4 icon at the bottom.

Step 5: Then we put the prepared dough in the oven for secondary fermentation at a temperature of about 70 degrees for 30 minutes, and the dough expands to the original size of 65438+ 0.5 times of the state in the upper right corner below.

You can make garlic sauce during this time. Garlic 15g, ham 15g and butter 10g are all put into a bowl, heated in water until the butter melts, and then mixed together. The added ham comes with salt, so you can add a little salt to improve the taste. )

Step 6: Next, we make a hole in the bread, press it into a deep nest with our fingers, then brush all the eggs, then fill each deep nest with garlic sauce, and finally sprinkle with cheese sticks. Then put it in the preheated oven 180 degrees for 20 minutes (according to your own oven, for reference only).

Mijia's "Garlic Bread" Finished Product Display

Delicious freshly baked bread.

Garlic is fragrant.