Korean Garlic Bread
Dough (12 Servings)
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 8 |
| Salt | 2 |
| Skim Milk | 3 |
| PALFFY LACTIS 10 | 8 |
| Malt Syrup | 0.5 |
| Water | 62 |
Method
| Mixing Time | L3M2↓L3M2 |
| Dough Temperature | 26℃ |
| Fermentation Time | 60 min |
| Fermentation Room | 27℃／70 ％ |
| Dividing | 100g |
| Retard Time | -5C over night |
| Make Form | Roll the dough |
| Final Proofing | 60 min |
| Baking Temperature | 200℃／200℃ |
| Baking Time | 12min |
| Second Baking Temperature | 180℃ / 180℃ |
| Second Baking Time | 16 min |
*The arrow shows timing to add margarine.
Garlic Sauce
| g | |
| PALFFY 780LTU (Melted) | 370 |
| Garlic(grated) | 70 |
| PROBEST 33 | 90 |
| Dried Parsley | 3 |
| Egg | 180 |
Filling
| g | |
| Cream Cheese | 250 |
| Sugar | 40 |
Topping
| g | |
| Shredded Cheese | 5g/pc |
| Dried Parsley | Little |
Make Form & Baking
- Make 3 cuts on the bread into 6 equal slits. Do not cut the bread all the way through.
- Mix Cream cheese with Sugar.
- Pipe Cream cheese into the slits of bread.
- Make the Garlic Sauce – pour warm, melted margarine PALFFY 780LTU into a large bowl. Add the grated Garlic, PROBEST 33, Egg and Dried Parsley.
- Stir everything with a whisk.
- Dip each filled bread with Garlic Sauce for 20 second, until fully coated. Place them back on baking tray.
- Add Shredded Cheese at center.
- Bake it for 16min at 180℃/180℃.
- 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
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
