載入中...
ID: e6374ecb...
This is a wonderfully soft and savory pull-apart bread. Each piece is coated in a fragrant garlic butter mixture and stuffed with stretchy mozzarella cheese, making it an irresistible treat for any cheese and bread lover.
等待影片載入...
食譜由 AI 生成，版權歸原創作者所有，歡迎訂閱原頻道支持創作者
Prepare the bread dough by mixing flour, yeast, sugar, salt, egg, and milk, then knead with butter until elastic. → Let the dough rise for 1 hour, then flatten and score it in a diamond pattern. → Mix the garlic topping ingredients and spread it over the dough. → Stuff mozzarella cheese into the scores. → Bake at 180°C for 15 minutes until golden.
Prepare the bread dough by mixing flour, yeast, sugar, salt, egg, and milk, then knead with butter until elastic. → Let the dough rise for 1 hour, then flatten and score it in a diamond pattern. → Mix the garlic topping ingredients and spread it over the dough. → Stuff mozzarella cheese into the scores. → Bake at 180°C for 15 minutes until golden.
This is a wonderfully soft and savory pull-apart bread. Each piece is coated in a fragrant garlic butter mixture and stuffed with stretchy mozzarella cheese, making it an irresistible treat for any cheese and bread lover.
In a large bowl, combine the bread flour, instant dry yeast, sugar, and salt.
Add the egg and milk to the dry ingredients. Mix with a spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 15 minutes until it becomes smoother.
Incorporate the 30g of softened unsalted butter into the dough. Continue to knead for another 10 minutes until the dough is smooth, elastic, and can pass the windowpane test.
Form the dough into a ball, place it on a baking sheet lined with parchment paper, and let it rise in a warm place for 1 hour.
Ensure the butter for both the dough and the topping is softened to room temperature for easier incorporation.
Kneading thoroughly is key to a soft and fluffy bread texture. The windowpane test (stretching a small piece of dough thin without tearing) is a great way to check if it's ready.
When scoring the dough, cut only about halfway through to create pockets for the cheese without separating the pieces completely.
請登入以加入討論並賺取 XP！
載入評論中...