Sunday, 20 April 2014

Garlic Bread by Vanessa Tay

Garlic Bread


For bread:
Bread flour 150g
Cake flour 30g
Milk 90g
Whole egg 20g
Caster sugar 10g
Salt 1/4 tsp
Yeast 1/2 tsp
Butter 15g (room temperature)

Egg  (for egg wash)

For garlic spread:
Minced garlic 15g
Butter 40g (softened under room temperature)
Caster sugar 1/2 tsp

Fine salt 1/4 tsp
Chicken stock powder 1/4 tsp
Italian herbs 1/2 tsp

Knead the ingredients for the bread dough together will window pane stage (You may use mixer, bread maker or hand knead). Cover and let it proof for 1 hour.

Punch the dough after the first proof and divide into 5 equal pieces. Shape each piece into a ball and cover them. Let them rest for 15 min.

Flatten each dough ball into oval shape and gently use a scraper to lift one (the more pointed ends) end of the oval shape. Roll the end to the middle of the oval. Do the same for the other end. Pinch the dough together where both the ends meet and turn it upside down. Gently roll the 2 elongated ends to make them thinner. The dough should look like oval olive shape.

Place the shaped dough neatly on a baking sheet. Be sure to leave ample space in between as the buns will expand after second proof and when baking. Proof for another 45 minutes.

To prepare the garlic spread, mix all the ingredients together. Leave aside.

Preheat oven at 180 degree.

After the second proofing of the buns, brush the top with the egg wash. Using a shape knife, make a narrow slit in the middle of the buns lengthwise. Pipe in the garlic spread onto the slits. *Note: Do not pipe in too much as the spread might overflow when baking.

Bake for 18 min. Remove the buns from the oven and pipe the spread again. Put back in the oven and bake for another 3 min.


* Recipe source: 巧厨娘妙手烘

No comments:

Post a Comment