Chocolate
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
Soft Serve Ice Cream
CHOCOLATE SOFT MIX
Ready-to-use soft serve mix
Block Margarine Compound
PALFFY 220LT
Middle compound type block margarine. This is available for all cake and bread dough. It is salted type.
Block Margarine Compound
PALFFY 760LT
Low Compound type block margarine. Compound ratio is slightly higher than PL730LT.
More Similar Recipes
View All
Loaves & Sweet Buns
Bagel
Croissants & Viennoiserie
Almond Cruffin
Loaves & Sweet Buns
Butter Roll
Loaves & Sweet Buns
Sweet Bun
Want to learn more about our products?