280g milk and 5g yeast powder are poured into the chef's machine. Pour 400g bread flour, 100g low flour, one egg, 2g salt and 60g sugar into the chef's machine.
Then start the mixing program. Stir until both surfaces are smooth and elastic.
Add butter, continue to stir for five minutes, and then stir until the dough can open the smooth facial mask.
Then knead the dough into smooth dough and put it into a stainless bowl.
At room temperature of 30 ℃ and humidity of 75%, cover with wet cloth and ferment for 50 minutes to form sweet dough.
Divide the dough into 60g/piece, roll it round, cover it with wet cloth and relax for 20 minutes.
Make it oval, put tin foil on the baking pan, and put it into the baking pan.
Peel and chop the garlic, chop it with parsley, add some butter and stir well.
Place in a baking tray lined with cake paper. Put in the baking tray in turn. Ferment at 30 ℃ and 75% humidity for 50 minutes, then put it into the oven with a bowl of boiled water at the bottom. Then cut it in the middle and do not cut it off.
Then squeeze in garlic and parsley. Spray purified water on the surface.
Put the 42 liter Galanz oven into the oven, and bake it for 13 minutes at 200 ℃ above and 180 ℃ below. The brand size of each oven is different, and the set temperature and time are also different.