TANPA Cream Cheese! Resep Garlic Bread Korea: Garing Tapi Lembut [100% Sukses]

Name: Korean Cheesy Garlic Bread Recipe
Yield: 4 pcs
Ingredients: 220 ml water; 200 g high-protein flour (bread flour); 125 g medium-protein flour (all purpose flour); 2 tsp sugar; 1 tsp salt; 1 tsp yeast; 2 tbsp olive oil / cooking oil; 1 tbsp honey; 100 g melted butter; 35 g minced garlic; 20 g condensed milk; 15 g honey; 1 tbsp chopped parsley; 1 pc egg, small; ½ tsp salt; ¼ tsp pepper; 1 tbsp tomato sauce; 1 tbsp chili sauce; 3 tbsp medium-protein flour; 50 g butter; 250 ml milk; 100 g grated Cheddar cheese; 1 tbsp sugar; 1 tsp salt

Devina Hermawan July 7, 2020 Watch on YouTube ↗

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Korean Cheesy Garlic Bread Recipe

Makes 4 pcs

Bahan

Bahan adonan roti:

Bahan garlic sauce:

Bahan cheese bechamel:

Cara Membuat

Aduk semua bahan roti dengan menggunakan sumpit hanya sampai tercampur rata, diamkan adonan minimal 2 jam
Setelah 2 jam, beri taburan tepung di atas talenan atau meja lalu tuang adonan supaya tidak lengket
Bagi adonan 4 bagian sama rata lalu bentuk bulat, jika dirasa terlalu lengket lumuri permukaan tangan dengan minyak
Simpan adonan roti di atas loyang yang sudah diolesi minyak, lalu proofing selama 30 menit
Panaskan oven 220°C, panggang selama 15 menit
Jika memanggang dengan panci, alasi dasar panci dengan loyang atau alas kukusan, alasi dengan kertas roti masukkan roti dan tutup pancinya lalu masak dengan api sedang selama 15-20 menit
Untuk garlic sauce, campurkan mentega cair, bawang putih dan parsley cincang, susu kental manis, madu, garam, merica dan telur lalu aduk rata
Jika akan memanggang menggunakan panci, cara membuat garlic saucenya lelehkan butter lalu tumis bawang putih hingga wangi, matikan api lalu tambahkan parsley cincang, garam, merica, susu kental manis dan madu, aduk rata dan tidak perlu menggunakan telur
Untuk cheese bechamel, panaskan mentega dan tepung dalam pan lalu masak hingga tepung matang sambil terus diaduk, jangan sampai gosong
Tambahkan susu, keju parut, garam, dan gula. Aduk hingga keju meleleh dan menyatu lalu matikan api
Setelah dingin, pindahkan bechamel ke dalam piping bag
Belah roti menjadi 6 bagian sama rata tapi jangan sampai putus
Semprotkan bechamel di setiap sisi roti, lalu oles dengan garlic sauce
Letakkan di loyang yang dialasi kertas roti, lalu panggang dengan suhu 220°C selama 10-15 menit
Untuk memanggang yang menggunakan panci, alasi dasar panci dengan loyang atau alas kukusan, alasi dengan kertas roti masukkan roti dan tutup pancinya lalu masak dengan api sedang selama 10-15 menit

Ingredients

Bread dough ingredients:

Garlic sauce ingredients:

Cheese Bechamel ingredients:

Steps

Stir all the bread ingredients together with chopsticks just until evenly combined, then let the dough rest for at least 2 hours.
After 2 hours, dust a cutting board or work surface with flour, then turn out the dough to prevent it from sticking.
Divide the dough into 4 equal portions and shape them into balls. If the dough feels too sticky, coat your hands with oil.
Place the dough on an oiled baking sheet, then proof for 30 minutes.
Preheat the oven to 220°C and bake for 15 minutes.
If baking in a pot, place a baking pan or steamer rack on the bottom and line it with parchment paper. Add the bread, cover the pot, and cook over medium heat for 15-20 minutes.
For the garlic sauce, combine the melted butter, garlic, chopped parsley, condensed milk, honey, salt, pepper, and egg, then mix well.
If baking in a pot, make the garlic sauce by melting the butter and sautéing the garlic until fragrant. Turn off the heat, add the chopped parsley, salt, pepper, condensed milk, and honey, then mix well; no egg is needed.
For the cheese béchamel, heat the butter and flour in a pan. Cook while stirring continuously until the flour is cooked, taking care not to burn it.
Add the milk, grated cheese, salt, and sugar. Stir until the cheese melts and the mixture is smooth, then turn off the heat.
Once cooled, transfer the béchamel to a piping bag.
Cut the bread into 6 equal sections without slicing all the way through.
Pipe béchamel into every section of the bread, then brush with the garlic sauce.
Place on a baking sheet lined with parchment paper, then bake at 220°C for 10-15 minutes.
If baking in a pot, place a baking pan or steamer rack on the bottom and line it with parchment paper. Add the bread, cover the pot, and cook over medium heat for 10-15 minutes.