關於 korean garlic cheese bread ，我們在網路上蒐集到這些相關的討論、資訊與評價

（直接法）韓式芝士蒜蓉包
Korean Style Cream Cheese Garlic Bread
話說之前在街買了個韓式芝士蒜蓉包
好味道但三十元一個💸
不如自己整💪
#食譜在blog：

Korean Garlic Cheese Bread不錯吃😋

#檳城FoodPanda

Korean Garlic Bread Azlina Ina

*kalau nak guna Bm atau mixer yang agak kecil maka semua bahan bahagi 2 ya. Resepi ni agak banyak sebab guna mixer besar...😂

RESEPI 1kg Roti

1 kg tepung high protein
150 gm gula
10 gm garam ( secubit )
40-50 gm Susu Tepung
20 gm Yis Kering
5 gm Bread Improver
15 gm K fine/softener/water roux
550 gm Air + ais batu timbang bersama

Campur sebati semua bahan
Kemudian masuk majerin 100gm
Uli sampai elastik (rujuk gambar)
Baru rounding doh 50-60gm
Bila dah kembang cantik baru bakar
Suhu 170/180 masa 15 /20 minit atau sampai keperang perangan
Biarkan sejuk, baru belah 6 pakai pisau mata gergaji

Resepi Inti

untuk cheese:

250 gm Cream Cheese
25-30gm gula ising
sedikit garam halus

Cara-cara:
pukul sehingga sebati

Untuk limpahan kuah berperisa

100 gm Salted Butter
1 labu bawang putih (cincang)
1 biji telur
Parsley kering
50 gm UHT Whipping Cream
2 SB Mayonis

Cara-cara:
1. campurkan semua bahan .
2. guna kaedah double boil untuk cairkan butter

Cara2 isi inti roti

Paipkan cheese ke dasar roti yang dibelah
Celup dengan kuah bawang putih tadi rata2 hingga dalam2 sekali
Tabur Parsley Kering di luar roti
Bakar semula 8-10 minit suhu 170

#ASMR #BREAD #COOKINGASMR

❊ Bread​
· 110g milk​
· 30g sugar​
· 4g Yeast​
· 250g high-gluten flour​
· 3g salt​
· 1 egg ​
· Knead for 8 minutes and then add 20g [Unsalted butter knead until smooth]​
· Ferment for 1 hour ​
· Knead for 3 minutes ​
· Ferment for 30 minutes​
· Bake at 180°C for 20 minutes ​
​
❊ Cream cheese spread
· 200g cream cheese ​
· 30g sugar ​
· 50g butter ​
​
❊ Garlic Sauce
· 30g unsalted butter​
· 50g garlic ​
· 30g condensed milk ​
· 1 egg ​
· 20g honey ​
· 5g ​ Chopped green onions​
· Bake at 160°C for 10 minutes



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pan de ajo popular en el mercado

【免去韓國排隊也吃的到爆漿滋味｜爆漿大蒜貝果】
#天然酵母18小時恆溫發酵手作貝果
－
前幾週收到＠無毒農-友善環境的安心水果 提供的貝果，請我幫忙想大家會喜歡的貝果食譜，最興奮的就是我自己。我從小就超愛吃麵包的，每天放學都會跟家人一起去麵包店選明天的早餐，在我心目中第一名就是大蒜麵包。

所以~今天就來做爆漿大蒜貝果吧！
－
Ｑ：甚麼是爆漿大蒜貝果？
風靡韓國，大人小孩都愛吃的爆漿大蒜貝果熱潮襲捲臺灣啦！以酸乳酪搭配香濃蒜頭，小火熬製成香濃大蒜奶油醬，再放入香酥柔韌的貝果之中，兩者簡直是味蕾絕配，香氣滿盈，令人食指大動。
－
要做出美味的爆漿大蒜麵包，蒜頭我選用雲林的良蒜，麵包體則用味覺の感動的手作貝果，有別於咬一口就感到口乾舌燥的乾硬貝果，他們的貝果吃起來鬆軟又濕潤，非常適合拿來自己下廚製作各種美味的麵包！

你們還想知道甚麼貝果的食譜嗎？可以留言告訴我們唷！
－
好物推薦➡️ https://go.greenbox.tw/32LFzxN
Ｑ：這個貝果哪裡不一樣？
無毒農這邊有兩個口味，原味跟蔓越莓乳酪，都是強調天然健康，用自家培養酵母18小時發酵，保留天然麵包的香氣，不需添加任何香精跟乳化劑。我第一次試吃的時候其實有驚豔到，而且蔓越莓乳酪直接吃就很好吃了！大家有機會可以試試看～～

#土曜日廚房
#食譜在影片說明欄喔
#無毒農-友善環境的安心水果
#味覺的感動手作貝果

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👩‍🍳【音樂Music】👨‍🍳
ES_Cessura - Ever So Blue(Epidemic Sound)

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