Step 1

Beat the garlic butter sauce ingredients into a sauce with a cooking stick. (Butter is softened butter)

Step 2

Put it in a piping bag and set aside.

Step 3

Softened butter and place in piping bags.

Step 4

All ingredients are mixed with a chef machine until the surface of the dough is smooth. After half an hour at room temperature, refrigerate for 12 hours and use the next day.

Step 5

Put all the ingredients except salt and butter into the chef’s bucket, stir well, beat until the surface is smooth, add salt, and continue to beat until the thick film states.

Step 6

Add softened butter and beat until it is smooth and elastic (9.5 tendons), and the temperature is about 26 degrees.

Step 7

Take out the dough and put it in the fermentation box for fermentation, the temperature is 28 degrees, the humidity is 80%, and the time is about 50 minutes

Step 8

Take out the dough after the first hair, divide it, roll it up with your hands, put it in a 28-degree environment, and let it rest for about 20 minutes.

Step 9

It is made into a slender type.

Step 10

Roll out and wrap in fillings.

Step 11

Brush with whole egg mixture and paste with cheese powder.

Step 12

Mold, final fermentation, temperature 32 °C, humidity 80%, time about 40 minutes, 7-8 full.

Step 13

Take the leavened bread, cut it, squeeze the butter and bake it in the oven.

Step 14

Heat 170°C, 220°C, 35 minutes. After baking, spread garlic sauce on the crack.