Daily, Resep

Recipe: Sourdough Korean Cream Cheese Garlic Bread

Bismillaahirrohmaanirrohiim,

I got the original recipe from youtube channel: dapursicongok. As usual I changed the recipe from full white flour to half whole wheat flour. I also used honey instead of sugar and reduced the amount of it and also the amount of condensed milk. I used labneh, Turkey style cream cheese and as we have parsley plants at home, I used fresh parsley instead of dried ones. 

Bun Ingredients:

  • 60 gr sourdough starter (100% hydration)
  • 100 gr cold milk
  • 150 gr white bread flour (you can use all 300 gr if you do not want to use whole wheat flour)
  • 150 gr whole wheat flour
  • 1 large egg
  • 4 gr of salt
  • 25 gr honey
  • 65 gr unsalted butter

Cream Cheese Mixture Ingredients:

  • 200 gr labneh
  • 40 gr double cream
  • 25 gr granulated sugar
  • ½ tbsp lemon juice

Garlic Mixture Inggredients:

  • 200 gr butter, melted a p
  • 30 gr garlic, chopped finely
  • 65 gr condensed milk
  • 1 tbsp honey
  • ½ tsp of salt
  • 1 egg plus 1 egg yolk
  • Fresh parsley

Steps:

  1. Prepare the sourdough starter one night before. Make sure the starter is active and bubly (pass the floating test)
  2. In a bowl, mix all bun ingredients until soft and smooth.
  3. Let it rest until doubled. I kept mine for 12 hours before proceeding to the next step.
  4. Divide the dough into 60 gr (small size) or 90 gr (medium size) pieces.
  5. Take a piece, stretch the edge of the dough and fold it to the center. Move clockwise to the rest of the edges until you come back to the first edge. 
  6. Do final shaping to the dough by giving tensions to the edges while rounding the dough.
  7. Preheat the oven at 200 degree Celsius.
  8. Bake for 20 minutes. The first 15 minutes, loosely cover the pan with paper or aluminium foil to avoid the top part becoming burnt.
  9. Let the dough cool.
  10. In the meantime mix all the cream cheese ingredients until smooth. Transfer to a piping bag. 
  11. Mix all garlic mixture until incorporated. 
  12. Take a cooled bun, slice into six parts (not completely sliced). 
  13. Dip the bun into the garlic mixture, pipe in the cream cheese in between the bun parts.
  14. Bake for another 15 minutes at 170 degree Celsius. 
  15. Enjoy!

Slough-England, 7 August 2020/17 Dzulhijjah 1441 H

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s