Cheesy Garlic Bread | Pull-apart & Super Soft [Tangzhong method]

Описание: How to make pull-apart garlic cheese bread with a super soft texture. Using tangzhong (water roux) in this recipe results in a bread that stays fluffy and fresh longer. Feel free to add as much garlic, cheese, and herbs to your liking.

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Silicone kneading mat: https://amzn.to/3hS2P2a

*1 cup = 240 ml

Yield: one 9x6 inches loaf pan

Ingredients:
→ Tangzhong or water roux
25 g (2½ tbsp) bread flour
125 ml (½ cup + 1 tsp) water

→ Bread dough
350 g (2½ cup) bread flour
55 g (¼ cup) granulated white sugar
6 g (1 tsp) table salt
5 g (2 tsp) instant yeast
125 ml (½ cup + 1 tsp) whole milk, warm
1 large egg, room temperature
30 g (2 tbsp) butter, room temperature
33 - 66 g (4 - 8 tbsp) bread flour (add-on)

→ Filling
70 g (5 tbsp) butter
8 cloves of garlic, minced
4 dried red chili, chopped (optional)
1/4 tsp dried parsley
1/8 tsp ground black pepper
1/4 tsp table salt
85 g (1 cup) shredded mozzarella cheese
15 g (¼ cup) shredded mozzarella cheese, for topping
________________________________________________________

Hasil: satu loyang roti berukuran 23x15 cm

Bahan-bahan:
→ Tangzhong atau water roux
25 g tepung protein tinggi
125 ml air putih

→ Adonan
350 g tepung protein tinggi
55 g gula pasir
6 g garam dapur
5 g ragi instan
125 ml susu cair (pakai susu dingin kalau di Indo / iklim panas)
1 telur, bersuhu ruangan
30 g butter / mentega, bersuhu ruangan
33 - 66 g (4 - 8 sdm) tepung protein tinggi (tambahan)

→ Isi
70 g butter / mentega
8 siung bawang putih, dicincang
4 cabe merah kering, dicincang (opsional)
1/4 sdt daun sup kering
1/8 sdt bubuk lada hitam
1/4 sdt garam dapur
85 g parutan keju mozzarella
15 g parutan keju mozzarella, untuk taburan atas

#bread #roti