포켓 속 치즈가 녹아내리는 갈릭 브레드🧄🧀 | Garlic Cheese Pocket Bread Recipe

Mix sugar and yeast into warm milk and let sit for 5 minutes to activate.

Add milk, oil, and dry ingredients, then mix and knead lightly for 5 minutes.

Cover and proof at 28–30°C for 30–40 minutes until 1.5× volume.

Divide dough into 6 pieces, round them, and rest for 10 minutes.

Flatten each piece, fill with mozzarella cheese, and seal tightly into pockets.

Proof for another 30 minutes at 28–30°C.

Score lightly, brush with garlic butter, and bake.

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