Pizza Hut Style Garlic Cheese Bread Stick

Salam semua...

Dah lama nak buat bread stick ala2 pizza hut ...baru hari ni impian terlaksana, maklumlah sejak 2 menjak ni kemalasan tahap kritikal. Asyik nak baring je kerja nya hehehe. Lagi pun bila nak buat stok tepung tak de, stok cheese tak de macam2 tak de..... jdnya Ahad baru ni gi buat lawatan ke Bagus, top up segala stok utk projek meroti dan yg sewaktu dgn nya .

Untuk doh roti ni, akak guna japanese style dough. Bila akak baca merata website, kebykan letak garlic powder/garlic salt atasnya tapi bila akak cari kat Bagus tak de so akak ubah caranya dgn menggunakan garlic butter ready made Bagus punya..lg pun anak2 akak mmg suka garlic butter ni, selalu beli kat kedai tu. Anak2 suka bila buat toast sapu garlic butter ni.

Doh digulung memanjang dan disusun jarak2 sket jgn terlampau jauh dan jgn terlampau dekat..agak2la..hehehe. Bila kembang doh tu akan bercantum.

Roti yg dah kembang, disapu campuran telur & sket susu @ egg wash (utk kasi kaler cantik) pastu sapu garlic butter..

Setelah taruk garlic butter, tabur parmesan cheese dan cheddar cheese.

Gambar bwh ni bawah cahaya lampu lain..lain pulak kaler nya...tengok roti tu dlm nya masuk garlic butter nya..tu yg sedappppppp !

Ulasan dari hubby dan anak2: sedap dan iras2 cam pizza hut punya...(senyum akak mendengarnya..lenkali leh buat lg sbb sambutan sgt memberansangkan hahaha). Roti ni lembut didalam dan rangup cheese diluarnya serta bau garlic yg harum semerbak, menambahkan kesedapannya !

Japanese-Style Dough (Gert)

Makes 16 buns

Roti ni akak guna resepi doh dibwh, cuma bila nak bakar atas roti sapu egg wash diikuti garlic butter seterusnya tabur parmesan n cheddar cheese.

[Ingredients] -akak copy n paste dr rumah Gert- tqvm ye!
375g bread flour
100g plain flour - guna tpg superfine
35g milk powder
75g caster sugar - guna 65 g aje
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed - guna 50 g
Topping:
Egg wash, Garlic butter, parmesan cheese & cheddar cheese
Water-Roux Paste :
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
[Preparation]
Water-Roux :
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.
For the Bun Dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
4. Shape the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.
Doh selebihnya akak buat stail Focacia...ala pesen bulat, senang dan cepat hahahaa...Letih menggentel doh panjang2, wat bulat sebiji siap..cuma bezanya topping : selepas sapu garlic butter, taruk sosej dan tabur kedua2 cheese tadi...bakar..siap..nak makan koyak2 kan aje...perghhh sedap.

Selepas dikoyak, sedia utk dimasukkan kedlm mulutku hehehe......