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 Compound

PALFFY 790LTU

Middle compound type block margarine. Melting point is low.

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Sheet Margarine Compound

CLASSICO LACTIS30

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

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Compound Cream

ACE 200

Low compound cream Cost efficient / reasonable type High Over Run as a compound cream and it can be used for any cake like mousse, roll-cake, chiffon cake. Can be mixed ACE200 with fresh cream.

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Block Margarine Vegetable