Recipe70-Korean Garlic Bread

Korean Garlic Bread

https://youtu.be/MEzFcfuhNJk

Dough (12 Servings)

Baker’s %
Bread Flour100
Instant Dry Yeast2
Bread Improver0.1
Sugar8
Salt2
Skim Milk3
PALFFY LACTIS 108
Malt Syrup0.5
Water62

Method

Mixing Time
L3M2↓L3M2
Dough Temperature26℃
Fermentation Time60 min
Fermentation Room27℃/70
Dividing100g
Retard Time-5C over night
Make FormRoll the dough
Final Proofing60 min
Baking Temperature200℃/200℃
Baking Time12min
Second Baking Temperature180℃ / 180℃
Second Baking Time16 min


*The arrow shows timing to add margarine.

Garlic Sauce

g
PALFFY 780LTU (Melted)370
Garlic(grated)70
PROBEST 3390
Dried Parsley3
Egg180

Filling

g
Cream Cheese250
Sugar40

Topping

g
Shredded Cheese5g/pc
Dried ParsleyLittle

Make Form & Baking

  1. Make 3 cuts on the bread into 6 equal slits. Do not cut the bread all the way through.
  2. Mix Cream cheese with Sugar.
  3. Pipe Cream cheese into the slits of bread.
  4. Make the Garlic Sauce – pour warm, melted margarine PALFFY 780LTU into a large bowl. Add the grated Garlic, PROBEST 33, Egg and Dried Parsley.
  5. Stir everything with a whisk.
  6. Dip each filled bread with Garlic Sauce for 20 second, until fully coated. Place them back on baking tray.
  7. Add Shredded Cheese at center.
  8. Bake it for 16min at 180℃/180℃.
  9. After baking, put Dried Parsley at center.

Products Used for This Recipe

PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days

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