Korean Garlic Cheese Bread Recipe - Nael Onion
Bahan Roti
Korean Garlic Cream Cheese Bread
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 100 ml susu hangat dengan 1 butir telur, 35 gram gula, dan ragi instan, lalu biarkan selama 5 menit.
- Tuang campuran ragi tadi ke dalam 250 gram tepung terigu protein tinggi lalu aduk sampai rata.
- Masukkan setengah sendok teh garam dan 30 gram butter lalu uleni lagi sampai semuanya tercampur rata dan kalis.
- Uleni sekitar 7 sampai 10 menit.
- Tutup adonan dengan plastic wrap atau kain bersih lalu biarkan selama 1 sampai 2 jam, karena semakin hangat ruangannya semakin cepat fermentasinya.
- Untuk cream cheese fillingnya campur 150 gram cream cheese dengan 2 sendok makan susu cair, 20 gram gula, satu setengah sendok makan susu kental manis, 1 sendok teh lemon juice, dan sekitar 1 sendok makan madu.
- Aduk semuanya sampai rata lalu pindahkan ke dalam piping bag.
- Untuk garlic butternya campur 100 ml mentega cair dengan 2 butir telur, 3 sendok makan susu kental manis, 3 siung bawang putih cincang, dan 1 sendok makan parsley cincang.
- Aduk semuanya sampai tercampur rata.
- Kempiskan adonan yang sudah mengembang dua sampai tiga kali dari ukuran awalnya.
- Bagi adonan menjadi 6 bagian, bisa ditimbang supaya ukurannya lebih rata.
- Bentuk setiap bagian menjadi bulat.
- Biarkan adonan yang sudah dibentuk selama 15 menit.
- Panggang di oven dengan suhu 210 derajat Celsius selama 10 sampai 12 menit sampai golden brown.
- Angkat rotinya lalu dinginkan sebentar.
- Potong setiap roti menjadi 6 bagian tapi jangan sampai terpotong semua supaya bagian bawahnya masih menyatu.
- Masukkan cream cheese filling secukupnya ke setiap sisinya.
- Olesi rotinya dengan garlic butter agak banyak supaya lebih wangi dan gurih.
- Panggang kembali dengan suhu 180 derajat Celsius selama delapan menit sampai susu kental manis dan menteganya terkaramelisasi.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 100 ml of warm milk with 1 egg, 35 g of sugar and the instant yeast, then leave it for 5 minutes.
- Pour the yeast mixture into 250 g of high protein flour and mix until combined.
- Add half a teaspoon of salt and 30 g of butter, then knead again until everything is combined and elastic.
- Knead for about 7 to 10 minutes.
- Cover the dough with plastic wrap or a clean cloth and leave it for 1 to 2 hours, because the warmer the room the faster it ferments.
- For the cream cheese filling mix 150 g of cream cheese with 2 tbsp of liquid milk, 20 g of sugar, one and a half tablespoons of condensed milk, 1 tsp of lemon juice and about 1 tbsp of honey.
- Mix everything until smooth, then transfer it into a piping bag.
- For the garlic butter mix 100 ml of melted butter with 2 eggs, 3 tbsp of condensed milk, 3 chopped cloves of garlic and 1 tbsp of chopped parsley.
- Stir everything until it is combined.
- Punch down the dough, which should now be two to three times its original size.
- Divide the dough into 6 portions, which you can weigh so they come out even.
- Shape each portion into a ball.
- Leave the shaped dough for 15 minutes.
- Bake in the oven at 210 degrees Celsius for 10 to 12 minutes until golden brown.
- Take the buns out and let them cool for a while.
- Cut each bun into 6 wedges but do not cut all the way through, so the base stays joined.
- Pipe enough cream cheese filling into each cut.
- Brush the buns generously with the garlic butter so they are more fragrant and savoury.
- Bake again at 180 degrees Celsius for eight minutes until the condensed milk and the butter caramelize.
Cook Mode
Bahan Roti
Korean Garlic Cream Cheese Bread
Korean Garlic Cheese Bread Recipe - Nael Onion
Korean Garlic Cheese Bread Recipe - Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 100 ml susu hangat dengan 1 butir telur, 35 gram gula, dan ragi instan, lalu biarkan selama 5 menit.
- Tuang campuran ragi tadi ke dalam 250 gram tepung terigu protein tinggi lalu aduk sampai rata.
- Masukkan setengah sendok teh garam dan 30 gram butter lalu uleni lagi sampai semuanya tercampur rata dan kalis.
- Uleni sekitar 7 sampai 10 menit.
- Tutup adonan dengan plastic wrap atau kain bersih lalu biarkan selama 1 sampai 2 jam, karena semakin hangat ruangannya semakin cepat fermentasinya.
- Untuk cream cheese fillingnya campur 150 gram cream cheese dengan 2 sendok makan susu cair, 20 gram gula, satu setengah sendok makan susu kental manis, 1 sendok teh lemon juice, dan sekitar 1 sendok makan madu.
- Aduk semuanya sampai rata lalu pindahkan ke dalam piping bag.
- Untuk garlic butternya campur 100 ml mentega cair dengan 2 butir telur, 3 sendok makan susu kental manis, 3 siung bawang putih cincang, dan 1 sendok makan parsley cincang.
- Aduk semuanya sampai tercampur rata.
- Kempiskan adonan yang sudah mengembang dua sampai tiga kali dari ukuran awalnya.
- Bagi adonan menjadi 6 bagian, bisa ditimbang supaya ukurannya lebih rata.
- Bentuk setiap bagian menjadi bulat.
- Biarkan adonan yang sudah dibentuk selama 15 menit.
- Panggang di oven dengan suhu 210 derajat Celsius selama 10 sampai 12 menit sampai golden brown.
- Angkat rotinya lalu dinginkan sebentar.
- Potong setiap roti menjadi 6 bagian tapi jangan sampai terpotong semua supaya bagian bawahnya masih menyatu.
- Masukkan cream cheese filling secukupnya ke setiap sisinya.
- Olesi rotinya dengan garlic butter agak banyak supaya lebih wangi dan gurih.
- Panggang kembali dengan suhu 180 derajat Celsius selama delapan menit sampai susu kental manis dan menteganya terkaramelisasi.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 100 ml of warm milk with 1 egg, 35 g of sugar and the instant yeast, then leave it for 5 minutes.
- Pour the yeast mixture into 250 g of high protein flour and mix until combined.
- Add half a teaspoon of salt and 30 g of butter, then knead again until everything is combined and elastic.
- Knead for about 7 to 10 minutes.
- Cover the dough with plastic wrap or a clean cloth and leave it for 1 to 2 hours, because the warmer the room the faster it ferments.
- For the cream cheese filling mix 150 g of cream cheese with 2 tbsp of liquid milk, 20 g of sugar, one and a half tablespoons of condensed milk, 1 tsp of lemon juice and about 1 tbsp of honey.
- Mix everything until smooth, then transfer it into a piping bag.
- For the garlic butter mix 100 ml of melted butter with 2 eggs, 3 tbsp of condensed milk, 3 chopped cloves of garlic and 1 tbsp of chopped parsley.
- Stir everything until it is combined.
- Punch down the dough, which should now be two to three times its original size.
- Divide the dough into 6 portions, which you can weigh so they come out even.
- Shape each portion into a ball.
- Leave the shaped dough for 15 minutes.
- Bake in the oven at 210 degrees Celsius for 10 to 12 minutes until golden brown.
- Take the buns out and let them cool for a while.
- Cut each bun into 6 wedges but do not cut all the way through, so the base stays joined.
- Pipe enough cream cheese filling into each cut.
- Brush the buns generously with the garlic butter so they are more fragrant and savoury.
- Bake again at 180 degrees Celsius for eight minutes until the condensed milk and the butter caramelize.
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