韩国蒜香奶酪面包🔥（Korean Cream Cheese Garlic Bread）

最近超级🔥火爆的韩国蒜香奶酪面包，浓郁的芝士加入蒜香，简直太好吃了。

这是我第二次做这款面包。之前做过的一次，觉得蒜香黄油没有很好的裹在面包上面，视觉效果不好。这次重做、把食谱修了一下。结果奶酪有了爆浆的效果，蒜香黄油也能比较服帖的裹着面包，整体造型就美多了。好好吃的蒜香奶酪面包很推荐👍

汤种做法：

 100g 水 加入20g高筋粉混合拌匀，煮至浓稠放凉后,冷藏过夜。

主面团：

高筋粉195g

低筋粉90g

全部汤种

即发干酵母6g

细砂糖30g

盐5g

蛋25g

奶水80

无盐奶油45g

奶酪馅

奶油乳酪150g

淡奶油150g

糖粉25g

蒜香奶油：

黄油100g

淡奶油60g

美乃滋2 大匙

蒜蓉1.5大匙

蜜糖1 大匙

帕尓馬乳酪（parmesan）少许

盐少许

干燥洋香菜少许

干

迷迭香少许

做法：

1. 所有材料（除了奶油）混合搅拌至面筋扩展、表面光滑。加入奶油搅拌至完全扩展，基发60-90分钟（两倍大）
2. 分割成每份46-47g面团（12个），滚圆盖保鲜膜松弛15分钟。

排气再度滚圆。

1. 后发40分钟至两倍大
2. 170°C烘烤15分钟至熟。出炉后放凉。
3. 淡奶油加入糖粉打发至五，六分发。加入奶酪一起搅拌均匀装入到裱花袋。
4. 製作蒜香奶油。黃油，淡奶油，蜜糖一起隔熱水融化。在加入其他材料一起攪勻，待用。
5. 麵包冷卻後，用刀切成六瓣，底部不要切斷。
6. 把奶酪陷阱入到麵包中，表面刷上香蒜黃油（或把麵包表面快速浸泡在香蒜黃油里）再放入烤箱150度烤10分鐘即可。

注：让蒜香黄油冷却一点比较凝固了会更加容易附贴在面包上。

       冷却了的面包可以放入微波炉叮一下，面包回软，奶酪融化像刚出炉的面包一样

Water Roux 

Ingredients:
20g bread flour

100g water

Method:

1. In a small sauce pan, add flour into water and mix well.
2. Cook under medium low heat and stir constantly with a hand whisk to prevent it from sticking to the bottom of the pot. Remove from the heat when the temperature reaches 65C。（or thickened)
3. Transfer to a clean bowl and cover the surface with a clip wrap. Let it cool down completely in the fridge overnight.

Bread Dough

Ingredients:

Bread flour 195g

Low protein flour 90g

Yeast 6g

Salt 5g

Sugar 30g

Egg 25g

All the water roux 

Milk 80g

Butter 45g

Cream Cheese Filling

Cream cheese 150g (room temperature)

Whipping cream 150g

Icing sugar 25g

Garlic  butter Mixture :

100g butter

60g whipping cream

1Tbsp honey

2Tbsp myonese 

1.5Tbsp minced garlic

Some Parmesan cheese(optional)

Pinch of salt

Some dry parsley 

Some dry oregano 

Method:

1. Add all bread ingredients in a mixing bowl except butter, knead till soft dough.
2. Add in butter, continue knead till smooth dough (dough is quite sticky), set aside to proof until double in size.
3. Punch down the dough to expel air,  divide to 12 portions roll into ball shape and rest for 15mins.
4. Deflate the air again and reshape into 12 round balls. Let them proof until double size.
5. Bake at pre-heated oven at 170C for 14-15mins till golden brown. Set aside till completely cool down. 
6. To make cream cheese filling, whip pouring cream and icing sugar till soft peak. Add in cream cheese continue to whisk till smooth. Fill the cream into a piping bag set aside for later use.
7. To make the garlic butter mixture, melt butter, pouring cream and honey over double boiler till melt. Mix in other garlic sauce ingredients, set aside.
8. Slice the cooled buns into 6 scores, making sure that the knife does not go all the way down
9. Fill the buns with cream cheese.
10. Soak each bun with the garlic-butter mixture.
11. Bake it in a preheated oven at 150C for 10minutes.