Low-fat garlic salty bread

Overview

The bread body is oil-free, less sugary and lower in fat.

Put all the dough ingredients in the bread machine and knead for 50 minutes to the expansion stage. Let the dough ferment in a wet room until it is 2.5 times in size. Divide the dough into 5 parts and let it rest for 15 minutes.
Use a rolling pin to roll it into a ox tongue shape and roll it up from one end into a cylinder shape.
Then roll it into a long strip and roll it up from one end.
Seal the mouth and roll into a spindle shape.
Place the baking sheet in the oven with a pan of hot water underneath and let it rise until it doubles in size.
Make a cut on the top of the fermented dough.
Mix the minced garlic, green onion and a little oil and stuff it into the slit.
Preheat the oven to 190 degrees and bake on the middle rack for 15 minutes. Cover with tin foil after coloring.