Garlic Softening Method - Western food

1
To make soup, mix water and flour evenly, cook over low heat until thick, let cool and refrigerate for an hour.
2
Put high flour, low flour, sugar, eggs, yeast, salt and milk into the cooking machine, and put the soup part together.
3
Stir until a thick film can be stretched out, cut into small pieces and put in a kitchen machine, add butter and continue stirring.
4
Stir until the glove film can be stretched out.
5
Roll into a ball and place on a baking tray. Cover with plastic wrap at room temperature of 25-28 degrees for primary fermentation.
6
Ferment until doubled in size.
7
Divide into four equal portions and roll into balls, let rest for 15 minutes.
8
Take a piece of dough with the edge facing up and roll it into an oval shape.
9
Turn it sideways and roll it up from top to bottom.
10
Shape into an olive shape and conduct secondary fermentation at a temperature of 35 degrees and a humidity of 80%.
11
To make garlic sauce, put all the ingredients into the milk pot.
12
Heat over low heat and cook until slightly thick.
13
Ferment the bread until it doubles in size, then cut it in the middle with a razor blade, making the cut 1cm deep. Put the garlic paste into a piping bag and squeeze it into the cut.
14
Put it into the preheated oven and bake at 180 degrees for about 20 minutes.
15
Full of garlic flavor.

1. Make the garlic sauce a little thinner so that it will flow smoothly.
2. The cut in the bread must be deeper so that the crack will look good.