#手撕麵包 #蒜香起司麵包 #蒜香麵包
★蒜香起司手撕麵包做法 Garlic Cheese Pull Apart Bread Recipe★
模具 Baking pan size 25.5*13*6cm
高筋麵粉Bread flour 200克(g)
糖 Sugar 20克(g)
速發酵母 Instant yeast 2克(g)
鹽 Salt 4克(g)
牛奶 Milk 135毫升(ml)
無鹽牛油(奶油) Unsalted butter 20克(g)
餡料 Filling
蒜蓉 Chopped garlic 25克(g)
有鹽牛油(奶油) Salted butter 30克(g)
巴馬臣芝士碎 Parmesan cheese適量(appropriate)
香草 Herb適量(appropriate)
*迷迭香、百里香或番荽都可以 You can choose rosemary/ thyme/ parsley
★ 有關麵團液體量 ★
*實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整
在不同的季節所需的液體量都有輕微不同呢～
如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾
* The amount of liquid needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount.
Observe the dough and increase liquid gradually to avoid the dough being too sticky.
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying
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