This Pull apart bread is super soft and fluffy, the flavor of garlic and spring onions make you want more and more. It smells wonderful while baking and tastes incredible good. 😘
You can make a lot of variations to the filling used, simply add your favorite ingredients either sweet or savory and roll it up or cut and overlapped like I did.😘
Garlic and Spring Onion Bread
香蒜奶油葱花面包
Ingredients：
Bread flour 高筋面粉 285 g
Sponge dough海绵面团 60g*
Instant Yeast酵母 3.5g
Salt 盐 5g
Sugar 糖 8g
Egg鸡蛋 1 (50g)
Water 水 150 ml
Unsalted butter无盐黄油 30g
Garlic Butter Spread 大蒜抹酱：
Green onion 葱花适量 Moderate amount
Garlic 大蒜 3 cloves 3 瓣(chopped or minced)
Unsalted butter无盐黄油 50g
Salt盐 1/2 teaspoon
-Mix well拌均匀
Method:
1. Mix all the ingredients and knead till smooth dough, take out the dough onto a floured surface and lightly knead it. Set aside and rest for 1 hour or double in size.
2. Punch it down, roll to a rectangle shape.
3. Brush the garlic and spring onion butter spread onto dough. Cut into pieces like the picture shown on top. Take four pieces of dough and overlap it and place it into an 8 " pan and repeat the same steps until all the dough are done . Set aside to rise for second time for 45 mins.
4. Preheat oven at 180C and bake for 20 minute, at second bottom rack.(fan mode)*The oven temperature and time should be adjusted according to your own oven.
5. Remove the bread from pan and transfer to a wire rack to cool completely.
* Sponge dough: 50g bread flour and 60g hot water, mix well and keep in the fridge overnight or covered in a jar and leave in room temperature for 4 to 6 hour.
做法：
1. 将所有材料混合并揉成光滑的面团，将面团取出放在面粉上轻轻揉搓。 放置一旁待发1小时或至双倍大。
2.取出将其排气，擀成矩形。。
3. 将大蒜和葱花酱涂在面团上。切成像上面的图片。取四片面团并重叠，然后，放入8英寸的平底锅中，重复相同的步骤，直到所有的面团都弄完为止。放置在一边，第二次待发45分钟。
4. 将烤箱预热至180℃并在中下層第二个底架上烘烤20分钟。（风扇模式）*烤箱温度和时间请依照自己烤箱调整。
5. 取出面包，放在架上待凉。
*海绵面团：50克面包粉和60克沸水，混合均匀，放入冰箱过夜或盖在罐子里，在室温下放置4至6小时。
Happy Making!
You can make a lot of variations to the filling used, simply add your favorite ingredients either sweet or savory and roll it up or cut and overlapped like I did.😘
Garlic and Spring Onion Bread
香蒜奶油葱花面包
Ingredients：
Bread flour 高筋面粉 285 g
Sponge dough海绵面团 60g*
Instant Yeast酵母 3.5g
Salt 盐 5g
Sugar 糖 8g
Egg鸡蛋 1 (50g)
Water 水 150 ml
Unsalted butter无盐黄油 30g
Garlic Butter Spread 大蒜抹酱：
Green onion 葱花适量 Moderate amount
Garlic 大蒜 3 cloves 3 瓣(chopped or minced)
Unsalted butter无盐黄油 50g
Salt盐 1/2 teaspoon
-Mix well拌均匀
Method:
1. Mix all the ingredients and knead till smooth dough, take out the dough onto a floured surface and lightly knead it. Set aside and rest for 1 hour or double in size.
2. Punch it down, roll to a rectangle shape.
3. Brush the garlic and spring onion butter spread onto dough. Cut into pieces like the picture shown on top. Take four pieces of dough and overlap it and place it into an 8 " pan and repeat the same steps until all the dough are done . Set aside to rise for second time for 45 mins.
4. Preheat oven at 180C and bake for 20 minute, at second bottom rack.(fan mode)*The oven temperature and time should be adjusted according to your own oven.
5. Remove the bread from pan and transfer to a wire rack to cool completely.
* Sponge dough: 50g bread flour and 60g hot water, mix well and keep in the fridge overnight or covered in a jar and leave in room temperature for 4 to 6 hour.
做法：
1. 将所有材料混合并揉成光滑的面团，将面团取出放在面粉上轻轻揉搓。 放置一旁待发1小时或至双倍大。
2.取出将其排气，擀成矩形。。
3. 将大蒜和葱花酱涂在面团上。切成像上面的图片。取四片面团并重叠，然后，放入8英寸的平底锅中，重复相同的步骤，直到所有的面团都弄完为止。放置在一边，第二次待发45分钟。
4. 将烤箱预热至180℃并在中下層第二个底架上烘烤20分钟。（风扇模式）*烤箱温度和时间请依照自己烤箱调整。
5. 取出面包，放在架上待凉。
*海绵面团：50克面包粉和60克沸水，混合均匀，放入冰箱过夜或盖在罐子里，在室温下放置4至6小时。
Happy Making!
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