Hello everyone! This is Sherry, today we will make a garlic butter bread
Garlic, butter and parsley mixed together
There is a tempting salty aroma after baking
Fluffy and moist bread with mozzarella cheese
Who can resist such a delicious temptation!
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Add 102g cold milk, 34g cold whole egg
102g cold water, Leave 10% to adjust the softness of the dough
The water temperature is about 10-15°C in winter and 3°C in summer
Add 340g bread flour
6.5g salt, 4g milk powder, 28g caster sugar
Stir with low speed 2nd gear
Adjust the amount of water appropriately according to the water absorption of your flour
When there is no dry flour, add 3.5g instant yeast
Continue to mix for about 30 seconds at speed 2, it doesn’t need to knead evenly
The mixed dough is soft but not sticky
Put the dough in the refrigerator to chill for 20 minutes (if the room temperature is below 20 degrees in winter, you don’t need to refrigerate)
The dough of this bread is colder, it is easier to knead out gluten
Turn to medium speed 4 and knead until the dough is smoother. It takes about 3 minutes
When the dough can be stretched into a malleable, not very smooth windowpane, butter can be added
Add 34g of softened unsalted butter
Rip the dough into small pieces for easy mixing with butter
Turn on low speed 2 and stir until you can't see the butter in the dough. It takes about 3 minutes
Turn to medium speed 4 and knead until the dough is smooth and elastic, it takes about 6-7 minutes
The kneaded dough be easy to pull out a translucent membrane, and there are almost no jagged edges around the hole
Fold the dough smoothly
Put it in a bowl, cover and ferment to double size. It takes about 60-90 minutes at 26C
Poke a hole in the dough with your fingers, and the fermented dough will not shrink or collapse
Divide the dough into 16 equal parts, each about 40g
Shape the dough into a round ball
Rest for 20-30 minutes
Roll out the rested dough into a rectangle
Flip over the dough and roll it up from top to bottom
Rest for 5 minutes
Roll into a 30cm long strip with thin ends and thick middle
Use two pieces of dough and twist them into a 2 strand braid
Cover and proof until double size. It takes about 45-55 minutes at a temperature of 28-30°C
While waiting for the final proof, prepare the garlic butter paste
50g softened unsalted butter, 1g salt, 25g minced garlic, 3g Italian parsley
It tastes better if the garlic and the parsley is finely minced
Mix the ingredients well
Put it in a sandwich bag (or piping bag)
Cut a hole about 1cm in diameter and set aside
Evenly brush with whole egg wash
Squeeze the garlic paste
Sprinkle some mozzarella cheese
Bake in the middle layer of the oven preheated to 400°F/200°C for 10-12 minutes until the surface is golden
After being baked, put it on a rack to cool, serve in warm
The bread is very soft and moist, and the garlic butter aroma is very delicious.
If you like my video, please remember to like it👍 and subscribe to my channel!
This is Sherry, see you next time 👋