Here's how to make bread:

Formula: 200 grams of high gluten flour, 50 grams of low gluten flour, 25 grams of fine sugar, 3 grams of salt, 38 grams of whole eggs, 25 grams of unsalted butter, 3 grams of yeast, 40 grams of milk and 94 grams of water.

1. Knead all the materials except salt and butter into a smooth dough.

2. Add butter and salt and knead the dough until the swelling stage (the dough in the swelling stage cannot form a very transparent film when stretched by hand, and it will be serrated when torn, and the dough surface is smooth and elastic).

3. After the dough is fermented for one hour, the dough becomes 2.5 times the size, and the temperature is 28 degrees during fermentation.

4. Divide the dough into small pieces, 60g each, and ferment for 10 minute.

5. Make the dough into an olive shape.

6. Put it in a baking tray, and finally ferment 1 hour, which is about 2 times larger, and the fermentation temperature is about 36 degrees.

7. Prepare 50 grams of butter, 25 grams of garlic and a little salt. If the salt content is not good, you can use salt butter. Butter softens at room temperature, mixes well with garlic and salt, and then puts it in a decorative bag.

8, dough fermentation dough, cut a hole on its surface, and squeeze some garlic butter on it, put some parsley.

9. Preheat the bread in the oven clock. The preheating condition is 180 degree baking 15 minutes.

10. Now the bread is ready.