Lembut, wangi & gurih! GARLIC PULL APART BREAD!
Resep
Cheesy Garlic Pull-Apart Bread
Bahan
Garlic butter:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tepung roti protein tinggi dan ragi instan ke dalam mangkuk mikser lalu aduk 45 detik sampai 1 menit dengan hook supaya raginya tercampur ke tepung.
- Masukkan gula pasir, susu bubuk dan garam, aduk sebentar, lalu masukkan satu butir telur.
- Tuang air dingin sedikit demi sedikit sambil terus diaduk sampai adonannya menyatu.
- Masukkan mentega tawar yang sudah lembek lalu aduk dengan kecepatan rendah dulu. Setelah tercampur, naikkan kecepatannya.
- Uleni sekitar 8 sampai 10 menit sampai adonan kalis elastis dan bisa ditarik tipis tanpa robek.
- Bulatkan adonan lalu istirahatkan selama 30 menit.
- Cincang halus daun parsley.
- Untuk garlic butter, campur mentega tawar dengan cincangan bawang putih yang banyak dan garam, aduk sebentar, lalu masukkan parsley dan aduk sampai rata.
- Olesi permukaan kerja dengan mentega supaya adonan tidak lengket.
- Giling adonan menjadi persegi panjang berukuran sekitar 45 x 28 cm.
- Oleskan garlic butter merata ke seluruh permukaan adonan lalu taburi dengan keju mozarella.
- Potong adonan menjadi 3 kali 5 bagian dengan bantuan penggaris supaya rapi.
- Tumpuk potongan-potongan adonan secara berlapis dengan hati-hati.
- Susun tumpukan adonan secara rebah di dalam loyang loaf ukuran 20 x 10 cm sampai habis, lalu berdirikan loyangnya. Untuk bagian ujungnya, sandwich potongan terakhir supaya kejunya tidak terekspos di sisi luar.
- Tutup loyang lalu proofing selama 30 sampai 40 menit sampai adonannya memenuhi loyang. Sambil menunggu, panaskan oven di suhu 170 sampai 180 derajat.
- Panggang dalam keadaan terbuka selama sekitar 30 menit.
- Banting loyang untuk melepaskan udara lalu keluarkan rotinya.
- Olesi permukaan roti dengan sisa garlic butter selagi masih hangat supaya mengkilap dan wangi.
Ingredients
Garlic butter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the high protein bread flour and the instant yeast into a mixer bowl and mix for 45 seconds to 1 minute with the dough hook so the yeast is dispersed through the flour.
- Add the granulated sugar, milk powder and salt, mix briefly, then add one egg.
- Pour in the cold water a little at a time while mixing until the dough comes together.
- Add the softened unsalted butter and mix on low speed first. Once it is incorporated, raise the speed.
- Knead for about 8 to 10 minutes until the dough is smooth and elastic and can be stretched thin without tearing.
- Round the dough and rest it for 30 minutes.
- Finely chop the parsley.
- For the garlic butter, mix the unsalted butter with plenty of chopped garlic and the salt, stir briefly, then add the parsley and mix until combined.
- Grease your work surface with butter so the dough will not stick.
- Roll the dough into a rectangle about 45 x 28 cm.
- Spread the garlic butter evenly over the whole surface, then scatter over the mozzarella.
- Cut the dough into 3 by 5 pieces, using a ruler for neat edges.
- Carefully stack the pieces on top of one another in layers.
- Lay the stacks on their side into a 20 x 10 cm loaf pan until they are used up, then stand the pan upright. For the outer end, sandwich the last piece so no cheese is exposed on the outside.
- Cover the pan and proof for 30 to 40 minutes until the dough fills it. Meanwhile, preheat the oven to 170 to 180 C.
- Bake uncovered for about 30 minutes.
- Tap the pan to release the air, then turn the bread out.
- Brush the top with the remaining garlic butter while it is still warm so it shines and smells fragrant.
Cook Mode
Resep
Cheesy Garlic Pull-Apart Bread
Lembut, wangi & gurih! GARLIC PULL APART BREAD!
Lembut, wangi & gurih! GARLIC PULL APART BREAD!
Bahan
Garlic butter:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tepung roti protein tinggi dan ragi instan ke dalam mangkuk mikser lalu aduk 45 detik sampai 1 menit dengan hook supaya raginya tercampur ke tepung.
- Masukkan gula pasir, susu bubuk dan garam, aduk sebentar, lalu masukkan satu butir telur.
- Tuang air dingin sedikit demi sedikit sambil terus diaduk sampai adonannya menyatu.
- Masukkan mentega tawar yang sudah lembek lalu aduk dengan kecepatan rendah dulu. Setelah tercampur, naikkan kecepatannya.
- Uleni sekitar 8 sampai 10 menit sampai adonan kalis elastis dan bisa ditarik tipis tanpa robek.
- Bulatkan adonan lalu istirahatkan selama 30 menit.
- Cincang halus daun parsley.
- Untuk garlic butter, campur mentega tawar dengan cincangan bawang putih yang banyak dan garam, aduk sebentar, lalu masukkan parsley dan aduk sampai rata.
- Olesi permukaan kerja dengan mentega supaya adonan tidak lengket.
- Giling adonan menjadi persegi panjang berukuran sekitar 45 x 28 cm.
- Oleskan garlic butter merata ke seluruh permukaan adonan lalu taburi dengan keju mozarella.
- Potong adonan menjadi 3 kali 5 bagian dengan bantuan penggaris supaya rapi.
- Tumpuk potongan-potongan adonan secara berlapis dengan hati-hati.
- Susun tumpukan adonan secara rebah di dalam loyang loaf ukuran 20 x 10 cm sampai habis, lalu berdirikan loyangnya. Untuk bagian ujungnya, sandwich potongan terakhir supaya kejunya tidak terekspos di sisi luar.
- Tutup loyang lalu proofing selama 30 sampai 40 menit sampai adonannya memenuhi loyang. Sambil menunggu, panaskan oven di suhu 170 sampai 180 derajat.
- Panggang dalam keadaan terbuka selama sekitar 30 menit.
- Banting loyang untuk melepaskan udara lalu keluarkan rotinya.
- Olesi permukaan roti dengan sisa garlic butter selagi masih hangat supaya mengkilap dan wangi.
Ingredients
Garlic butter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the high protein bread flour and the instant yeast into a mixer bowl and mix for 45 seconds to 1 minute with the dough hook so the yeast is dispersed through the flour.
- Add the granulated sugar, milk powder and salt, mix briefly, then add one egg.
- Pour in the cold water a little at a time while mixing until the dough comes together.
- Add the softened unsalted butter and mix on low speed first. Once it is incorporated, raise the speed.
- Knead for about 8 to 10 minutes until the dough is smooth and elastic and can be stretched thin without tearing.
- Round the dough and rest it for 30 minutes.
- Finely chop the parsley.
- For the garlic butter, mix the unsalted butter with plenty of chopped garlic and the salt, stir briefly, then add the parsley and mix until combined.
- Grease your work surface with butter so the dough will not stick.
- Roll the dough into a rectangle about 45 x 28 cm.
- Spread the garlic butter evenly over the whole surface, then scatter over the mozzarella.
- Cut the dough into 3 by 5 pieces, using a ruler for neat edges.
- Carefully stack the pieces on top of one another in layers.
- Lay the stacks on their side into a 20 x 10 cm loaf pan until they are used up, then stand the pan upright. For the outer end, sandwich the last piece so no cheese is exposed on the outside.
- Cover the pan and proof for 30 to 40 minutes until the dough fills it. Meanwhile, preheat the oven to 170 to 180 C.
- Bake uncovered for about 30 minutes.
- Tap the pan to release the air, then turn the bread out.
- Brush the top with the remaining garlic butter while it is still warm so it shines and smells fragrant.
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