这款面包非常松软，带有咸香的帕玛森芝士味道，加上奶油和蒜蓉，使这面包口感十足，太好吃啦！😋
香蒜帕玛森起司面包Garlic Butter Parmesan Cheese Bread
材料：
High gluten flour高筋面粉 500g
Egg 鸡蛋 50g
Water 水 280g
Sugar 砂糖 30g
Instant Yeast 酵母 5g
Salt 盐巴 5g
Unsalted butter 无盐奶油 35g
Parmesan cheese powder帕玛森起司粉 适量
Parsley巴西里叶 适量
Garlic cream大蒜奶油:
Unsalted butter无盐奶油 80g
Garlic 蒜泥 12g
Salt盐巴 1.5g
(全部材料放到塑胶袋，揉均匀就好)(All materials are put into plastic bags, just knead evenly)
做法：
1. 除了奶油之外，其他面团材料投入，使用搅拌器，慢速3分钟，转中速2分钟，之后放入奶油，慢速2分钟，中速6-8分钟
(每一台机器不同 但重点要打出薄膜) 之后放到室温28度地方发酵60分钟。
面包机请将材料除2，做一半的量就好，使用『快速面团』或是『面包面团』功能，揉面＋ 一次发酵。
2.取出面团，分割成6等分，排气滚圆，休息10分钟。
3.取其中一个面团，擀成长方形，卷起来。对其余的面团重复相同的步骤。
4.喷点水，沾上起司粉。
5.于温度35～40度左右室温，发酵60分钟。
6.烤箱预热190度，入烤箱前，用面团刀割出一条线，挤上大蒜奶油。烘烤约15分钟。
7. 出炉后撒上适量巴西里叶做装饰
Method:
1. Use a mixer, add in all ingredients except butter, beat in slow speed for 3 minutes, medium speed 2 minutes, then add in butter, slow speed 2 minutes, medium speed 6-8 minutes.
(Each machine is different, but the key is to make a film) Then put it at room temperature and ferment for 60 minutes.
For bread machine, please divide the material by 2 and make half the amount. Just use "Quick Dough" or "Bread Dough" function to knead the dough + one fermentation.
2. Take out the dough, divide into 6 equal parts, vent and round, rest for 10 minutes
3. Take one of the dough, roll it into a rectangle, and roll it up. Repeat the same steps for the rest.
4. Spray some water and dip it with cheese powder.
5. Ferment for 60 minutes at room temperature around 35-40 degrees.
6. Preheat the oven at 190 degrees. Before entering the oven, cut a line with a dough knife and squeeze garlic cream (the cream will be left).
Bake in a preheated oven for about 15 minutes.
7. Spread an appropriate amount of parsley for decoration
食谱来自： LamaShania
Happy Baking!
This bread is very fluffy, garlicky, cheesy and buttery, making this bread full of taste and delicious!
garlicky, cheesy, and buttery garlic bread.👍
面包也可以当三明治👆，夹鸡蛋，意大利香肠，培根，番茄和沙拉蔬菜。早餐就这样搞定啦！😊
香蒜帕玛森起司面包Garlic Butter Parmesan Cheese Bread
材料：
High gluten flour高筋面粉 500g
Egg 鸡蛋 50g
Water 水 280g
Sugar 砂糖 30g
Instant Yeast 酵母 5g
Salt 盐巴 5g
Unsalted butter 无盐奶油 35g
Parmesan cheese powder帕玛森起司粉 适量
Parsley巴西里叶 适量
Garlic cream大蒜奶油:
Unsalted butter无盐奶油 80g
Garlic 蒜泥 12g
Salt盐巴 1.5g
(全部材料放到塑胶袋，揉均匀就好)(All materials are put into plastic bags, just knead evenly)
做法：
1. 除了奶油之外，其他面团材料投入，使用搅拌器，慢速3分钟，转中速2分钟，之后放入奶油，慢速2分钟，中速6-8分钟
(每一台机器不同 但重点要打出薄膜) 之后放到室温28度地方发酵60分钟。
面包机请将材料除2，做一半的量就好，使用『快速面团』或是『面包面团』功能，揉面＋ 一次发酵。
2.取出面团，分割成6等分，排气滚圆，休息10分钟。
3.取其中一个面团，擀成长方形，卷起来。对其余的面团重复相同的步骤。
4.喷点水，沾上起司粉。
5.于温度35～40度左右室温，发酵60分钟。
6.烤箱预热190度，入烤箱前，用面团刀割出一条线，挤上大蒜奶油。烘烤约15分钟。
7. 出炉后撒上适量巴西里叶做装饰
Method:
1. Use a mixer, add in all ingredients except butter, beat in slow speed for 3 minutes, medium speed 2 minutes, then add in butter, slow speed 2 minutes, medium speed 6-8 minutes.
(Each machine is different, but the key is to make a film) Then put it at room temperature and ferment for 60 minutes.
For bread machine, please divide the material by 2 and make half the amount. Just use "Quick Dough" or "Bread Dough" function to knead the dough + one fermentation.
2. Take out the dough, divide into 6 equal parts, vent and round, rest for 10 minutes
3. Take one of the dough, roll it into a rectangle, and roll it up. Repeat the same steps for the rest.
4. Spray some water and dip it with cheese powder.
5. Ferment for 60 minutes at room temperature around 35-40 degrees.
6. Preheat the oven at 190 degrees. Before entering the oven, cut a line with a dough knife and squeeze garlic cream (the cream will be left).
Bake in a preheated oven for about 15 minutes.
7. Spread an appropriate amount of parsley for decoration
食谱来自： LamaShania
Happy Baking!
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