2. Put all the materials except salt and butter into the mixing barrel of the chef's machine.
3. Stir at low speed for two minutes, then stir at medium speed for five minutes until a thick film is produced.
4. Add salt and stir slowly for two minutes, then add butter and stir at medium speed for two minutes, and then turn to high speed for about five minutes until the glove film is in a state. Knead the dough, put it in the oven, and ferment at 35 degrees for about 40 minutes to double its volume.
5. Pay attention to keep air in the dough and gently round it. Cover with plastic wrap and wake for 15 minutes.
6. After waking up, gently pat it flat with your palm, and also pay attention to maintaining the internal air, but at the same time pat off the big bubbles.
7. The dough is round and folded from top to bottom.
8. Press down the edge flanging with your fingers.
9. finally, knead with the lower edge and arrange it into an olive shape.
10, put the molded bread in the oven, ferment at 35 degrees for 40 minutes, and double the size. After sieving the powder on the surface, draw three knife edges. Preheat the oven to 190 degrees and bake for 20 minutes. Pay attention to the surface coloring in the middle and cover it with tin foil. Cool the toast and slice it.
Add eggs into 1 1 and 50g butter and beat well, then add chopped coriander, garlic paste, sugar and salt and put them on the surface of sliced bread. Preheat the oven to 180℃ and bake for five minutes.