KOREAN GARLIC CHEESE BREAD | Six-Sided Cream Garlic Bread | Roti Keju Korea
Korean Garlic Cheese Bread
Korean Garlic Cheese Bread
Bahan
BAHAN ROTI :
Bahan Olesan roti:
Bahan Cream Cheese Filling:
BAHAN GARLIC SAUCE:
Cara Membuat
- Masukkan 50 gr gula pasir, 1 butir telur, 7 gr ragi instan, dan 165 ml susu cair ke dalam wadah, aduk hingga tercampur rata.
- Masukkan 350 gr tepung terigu protein tinggi lalu aduk lagi hingga tercampur rata.
- Uleni sebentar dengan tangan hingga adonannya setengah kalis.
- Bulatkan adonan, kembalikan ke wadah, tutup dengan plastik rap, lalu diamkan sekitar 15 menit.
- Masukkan 40 gr butter dan 1/2 sdt garam, lalu uleni hingga kalis elastis sekitar 15 hingga 20 menit.
- Bulatkan adonan, tutup wadah, lalu diamkan sekitar satu jam hingga mengembang dua kali lipat.
- Kempiskan adonan, uleni sebentar, lalu bagi menjadi 11 bagian sekitar 60 gr.
- Bulatkan tiap adonan lalu letakkan di atas loyang yang sudah diolesi butter.
- Tutup dengan kain bersih dan biarkan mengembang sekitar 20 hingga 30 menit.
- Untuk bahan olesan, aduk 1 kuning telur dengan 1 sdm susu cair hingga tercampur rata.
- Olesi permukaan adonan dengan bahan olesan.
- Panggang dengan suhu 180 derajat Celsius api atas bawah selama 12 menit.
- Angkat roti dari oven lalu biarkan hingga dingin.
- Campur 200 gr cream cheese, 70 gr whipcream, 20 gr gula pasir, dan 1 sdt air lemon, aduk hingga tercampur rata.
- Masukkan cream cheese filling ke dalam plastik segitiga.
- Campur 150 gr butter yang sudah dicairkan, 60 gr bawang putih cincang halus, 1 sdm parsley flakes, 1 sdm madu, sejumput garam, dan 50 gr susu kental manis, aduk hingga rata.
- Potong tiap roti menjadi 6 bagian tanpa sampai putus menggunakan pisau yang tajam.
- Semprotkan cream cheese filling ke setiap celah roti sesuai selera.
- Celupkan roti yang sudah diisi ke dalam garlic sauce, boleh juga dituang dengan sendok.
- Panggang kembali di rak tengah dengan suhu 170 derajat Celcius sekitar 10 menit, lalu angkat dan sajikan selagi hangat.
Ingredients
BREAD INGREDIENTS:
Bread glaze:
Cream Cheese Filling:
GARLIC SAUCE INGREDIENTS:
Steps
- Put 50 g granulated sugar, 1 egg, 7 g instant yeast, and 165 ml milk into a bowl and stir until combined.
- Add 350 g high protein wheat flour then stir again until evenly combined.
- Knead briefly by hand until the dough is half smooth.
- Round the dough, return it to the bowl, cover with plastic wrap, then rest about 15 minutes.
- Add 40 g butter and 1/2 tsp salt, then knead until smooth and elastic, about 15 to 20 minutes.
- Round the dough, cover the bowl, then rest about one hour until doubled in size.
- Punch the dough down, knead briefly, then divide it into 11 pieces of about 60 g.
- Round each piece then place them on a buttered baking tray.
- Cover with a clean cloth and let them rise about 20 to 30 minutes.
- For the glaze, stir 1 egg yolk with 1 tbsp milk until combined.
- Brush the surface of the dough with the glaze.
- Bake at 180 degrees Celsius with top and bottom heat for 12 minutes.
- Take the bread out of the oven then let it cool completely.
- Mix 200 g cream cheese, 70 g whipping cream, 20 g granulated sugar, and 1 tsp lemon juice until evenly combined.
- Transfer the cream cheese filling into a piping bag.
- Mix 150 g melted butter, 60 g finely chopped garlic, 1 tbsp parsley flakes, 1 tbsp honey, a pinch of salt, and 50 g sweetened condensed milk until combined.
- Cut each bread into 6 wedges without cutting all the way through, using a sharp knife.
- Pipe cream cheese filling into every slit of the bread to taste.
- Dip the filled bread into the garlic sauce, or spoon the sauce over it.
- Bake again on the middle rack at 170 degrees Celsius for about 10 minutes, then take it out and serve warm.
Cook Mode
KOREAN GARLIC CHEESE BREAD | Six-Sided Cream Garlic Bread | Roti Keju Korea
KOREAN GARLIC CHEESE BREAD | Six-Sided Cream Garlic Bread | Roti Keju Korea
Bahan
BAHAN ROTI :
Bahan Olesan roti:
Bahan Cream Cheese Filling:
BAHAN GARLIC SAUCE:
Cara Membuat
- Masukkan 50 gr gula pasir, 1 butir telur, 7 gr ragi instan, dan 165 ml susu cair ke dalam wadah, aduk hingga tercampur rata.
- Masukkan 350 gr tepung terigu protein tinggi lalu aduk lagi hingga tercampur rata.
- Uleni sebentar dengan tangan hingga adonannya setengah kalis.
- Bulatkan adonan, kembalikan ke wadah, tutup dengan plastik rap, lalu diamkan sekitar 15 menit.
- Masukkan 40 gr butter dan 1/2 sdt garam, lalu uleni hingga kalis elastis sekitar 15 hingga 20 menit.
- Bulatkan adonan, tutup wadah, lalu diamkan sekitar satu jam hingga mengembang dua kali lipat.
- Kempiskan adonan, uleni sebentar, lalu bagi menjadi 11 bagian sekitar 60 gr.
- Bulatkan tiap adonan lalu letakkan di atas loyang yang sudah diolesi butter.
- Tutup dengan kain bersih dan biarkan mengembang sekitar 20 hingga 30 menit.
- Untuk bahan olesan, aduk 1 kuning telur dengan 1 sdm susu cair hingga tercampur rata.
- Olesi permukaan adonan dengan bahan olesan.
- Panggang dengan suhu 180 derajat Celsius api atas bawah selama 12 menit.
- Angkat roti dari oven lalu biarkan hingga dingin.
- Campur 200 gr cream cheese, 70 gr whipcream, 20 gr gula pasir, dan 1 sdt air lemon, aduk hingga tercampur rata.
- Masukkan cream cheese filling ke dalam plastik segitiga.
- Campur 150 gr butter yang sudah dicairkan, 60 gr bawang putih cincang halus, 1 sdm parsley flakes, 1 sdm madu, sejumput garam, dan 50 gr susu kental manis, aduk hingga rata.
- Potong tiap roti menjadi 6 bagian tanpa sampai putus menggunakan pisau yang tajam.
- Semprotkan cream cheese filling ke setiap celah roti sesuai selera.
- Celupkan roti yang sudah diisi ke dalam garlic sauce, boleh juga dituang dengan sendok.
- Panggang kembali di rak tengah dengan suhu 170 derajat Celcius sekitar 10 menit, lalu angkat dan sajikan selagi hangat.
Ingredients
BREAD INGREDIENTS:
Bread glaze:
Cream Cheese Filling:
GARLIC SAUCE INGREDIENTS:
Steps
- Put 50 g granulated sugar, 1 egg, 7 g instant yeast, and 165 ml milk into a bowl and stir until combined.
- Add 350 g high protein wheat flour then stir again until evenly combined.
- Knead briefly by hand until the dough is half smooth.
- Round the dough, return it to the bowl, cover with plastic wrap, then rest about 15 minutes.
- Add 40 g butter and 1/2 tsp salt, then knead until smooth and elastic, about 15 to 20 minutes.
- Round the dough, cover the bowl, then rest about one hour until doubled in size.
- Punch the dough down, knead briefly, then divide it into 11 pieces of about 60 g.
- Round each piece then place them on a buttered baking tray.
- Cover with a clean cloth and let them rise about 20 to 30 minutes.
- For the glaze, stir 1 egg yolk with 1 tbsp milk until combined.
- Brush the surface of the dough with the glaze.
- Bake at 180 degrees Celsius with top and bottom heat for 12 minutes.
- Take the bread out of the oven then let it cool completely.
- Mix 200 g cream cheese, 70 g whipping cream, 20 g granulated sugar, and 1 tsp lemon juice until evenly combined.
- Transfer the cream cheese filling into a piping bag.
- Mix 150 g melted butter, 60 g finely chopped garlic, 1 tbsp parsley flakes, 1 tbsp honey, a pinch of salt, and 50 g sweetened condensed milk until combined.
- Cut each bread into 6 wedges without cutting all the way through, using a sharp knife.
- Pipe cream cheese filling into every slit of the bread to taste.
- Dip the filled bread into the garlic sauce, or spoon the sauce over it.
- Bake again on the middle rack at 170 degrees Celsius for about 10 minutes, then take it out and serve warm.
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