Korean Garlic Bread

Ingredients & Process

Ingredient	Baker's %
Bread Flour	100
Instant Dry Yeast	2
Bread Improver	0.1
Sugar	8
Salt	2
Skim Milk	3
PALFFY LACTIS10	8
Malt Syrup	0.5
Water	62
Total	185.6

Ingredient	Baker's %
PALFFY LACTIS10 (Melt)	370
Garlic(grated)	70
PROBEST 33	90
Dried Parsley	3
Egg	180

Ingredient	Baker's %
Cream Cheese	250
Sugar	40

Ingredient	Baker's %
Shredded Cheese	5g/pcs
Dried Parsley	little

Method
Mixing Time	L3M2↓(margarine) L3M2
Dough Temperature	26°C
Fermentation Time	60min
Fermentation Room	27°C / 70%
Dividing	100g
Retard Time	-5°C over night
Make Form	Roll dough
Final Proofing	60min
Baking temperature	200°C / 200°C
Baking Time	12min
Second baking temperature	180°C/180°C
Second baking time	16min

Make Form & Baking

1
Cut 6 equal slits in the bread.
2
Piping cream cheese on each slit.
3
To make the garlic sauce, pour warm, melted margarine into a large bowl. Add the grated garlic, egg and dried parsley.
4
Stir everything with a whisk
5
Dip each filled garlic bread until it is fully coated. Place them back on the baking tray.
6
Put shredded cheese at center.
7
Bake it at 180°C/180°C for 16 minutes
8
After baking, put dried parsley at center.

Made With Vivo Products

Block Margarine Vegetable

PALFFY 300M

It has a strong milk flavor. It is salted type.

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Sheet Margarine Compound

CLASSICO 760LT

Low compound type sheet margarine. Compound ratio is slightly higher than CL730LT. It is salted type.

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Block Margarine Vegetable

PALFFY 300HLTM

Higher melting point block margarine than PL300M. It has strong milk flavor.

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Sheet Margarine Compound

CLASSICO LACTIS 20

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.

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