Exclusive Garlic Bread

Pour 280g of milk and 5g of yeast into the stand mixer. Then add 400g of bread flour, 100g of low-gluten flour, one egg, 2g of salt, and 60g of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue mixing for five minutes, then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Shape into an oval, line the baking tray with aluminum foil, and place it into the tray.

Peel and chop the garlic, mix it with the chopped parsley, and add an appropriate amount of butter, stirring evenly.

Place into a baking pan lined with cake paper. Put them into the baking pan one by one. Ferment at a temperature of 30 degrees and humidity of 75% for 50 minutes, then put them into the oven with a bowl of boiling water at the bottom. Then make a cut in the middle, being careful not to cut all the way through.

Then squeeze in the crushed garlic and parsley. Spray pure water on the surface.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The brand and size of each oven are different, so the set temperature and time may also vary.

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