Garlic Flower Bread

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Garlic Flower Bread

This recipe update from the video (there are a few typos with the text in the video)
The recipe makes 16 small pieces, shown in the picture above only 14 pieces, the other two I make it into a small bun, it happened because my baking pan only fit for 14 pieces.

NOTE for my measurements : 1 cup all-purpose flour = 125 grams 1 cup milk/water = 250 ml

Garlic Flower Bread
 Dough :
2.5 cups (312g) all-purpose flour
3 tbsp granulated sugar
1/2 tsp fine salt
1 tbsp dry yeast
3/4 cup (180ml) warm milk
1 large egg, beaten. Keep 2 tbsp for later use.
3 tbsp butter, room temperature
Extra flour as needed

Garlic Butter : (you maybe won't use it all)
1 cup butter/margarine, soft at room temperature (not melt)
1 tsp fine salt (table salt)
1/2 cup minced green onion
1 tsp garlic powder / minced garlic

Put butter, salt, green onion in a small bowl, mix until combined. Add garlic powder/minced garlic into the mix and continue mixing until well blended. Keep in the fridge until ready to use.

Make the dough :
1. In a mixing bowl put flour, make 3 wells. Add into each well: sugar, salt, yeast. Stir sugar and yeast first then stir together using a wooden spoon.
2. Pour warm milk and beaten egg (minus 2 tbsp). Stir until combined.
3. Add soft butter, continue stirring until well blended into a smooth sticky dough.
4. Put the dough into greased bowl. Cover with cling wrap and put in a warm place for about an hour. An hour later the dough will be very soft and hollow. When you pull the dough, it will show the hollows all around. Sprinkle with extra flour and start folding with fingertips (not kneading). Sprinkle more flour as needed but not too much.
5. Dust work table with flour before put the dough. Flatten the dough with hand. Cut into 16 pieces. 6. Shape the dough into balls. Sprinkle with flour to prevent sticking.
7. Flatten or press the dough with fingers, spread with 1/2 tsp of garlic butter. Fold into a half-moon then gather both corners creating a flower petal. Repeat the method until finished.
8. Arrange on greased a round baking pan ( I used an inverted pie pan). Cover with loose cling wrap for 30 minutes. Let rise.
9. Brush beaten egg on top. Bake at 175°C pre-heated oven, for 30 minutes until golden brown and blooming. Let stay in the pan for 10 minutes.
Serve with hot soup or just enjoy the way it is.