강릉 맛집 육쪽마늘빵 만들기/Cream Cheese Garlic Bread(with 믹스스타)

Dissolve 8g of yeast in 300g of cold water (use lukewarm water in other seasons).

Add 450g of flour, 10g of sugar, and 8g of salt, and mix with a dough mixer until combined.

Once the dough forms, add 15g of butter and knead until smooth.

Let the dough rise for the first fermentation for 70 minutes at room temperature (28 degrees Celsius).

Transfer the risen dough to a work surface, divide into 110g portions, and shape into balls.

After a 15-minute intermediate fermentation at room temperature, reshape the dough into balls.

Allow for the second fermentation until doubled in size (35-40 minutes).

Preheat the oven to 200 degrees Celsius and bake for 15-17 minutes.

Once cooled, make 6 cuts in each hard roll.

Soften 350g of cream cheese and mix in 70g of powdered sugar until well combined.

Fill a piping bag with the cream cheese filling and pipe it into the cuts of the hard rolls.

In a bowl, mix 200g of softened unsalted butter with 45g of sugar and 2g of salt until well combined.

Add 50g of condensed milk, 50g of mayonnaise, 40g of whipped cream, 80g of minced garlic, 3~4g of parsley, and 2 eggs, and mix well.

Heat the mixture in the microwave for 30 seconds.

Dip the bread into the sauce to coat thoroughly.

Top with remaining cream cheese filling and bake in a preheated oven at 160 degrees Celsius for 8-10 minutes.

Equipment Needed

Allergens