Ingredients: 300g high gluten flour, water 165g, milk 30g, sugar 18g, egg liquid 15g, yeast 5g, softened butter 15g and salt 6g;

1. Put the above materials except butter and salt into Penguin Top Chef Machine, stir evenly at low speed, and then stir at medium speed to form thick film;

2. Wrap butter and salt in the dough, stir evenly at low speed, and then whip out the film at high speed. This kind of bread doesn't require much film, and it is serrated.

3, shaping, rounding, and fermenting to twice the size, and fingers do not rebound or collapse when pressed;

4. After fermentation, divide into 6 equal parts, round, and relax 15 minutes. 5. Relax for15min, repeat molding again, brush egg liquid on the surface, and ferment for about 40min;

5. Preheat the oven at 200 degrees 190 degrees in advance;

6. Take out the fermented bread, cut a knife in the middle and squeeze butter, and oven 190 degrees 15 minutes.

Surface garlic paste: butter 30g, garlic 4g, salt 0.5g, coriander or onion 4g;

Stir the above evenly for later use, smear it on freshly baked bread and melt it. If you don't like raw garlic, bake it for another 2 minutes.