
English: 
Garlic Cheese Pull Apart Bread
*Filling*
Salted butter 30(g)
Bread flour
200(g)
Instant yeast
2(g)
Salt
4(g)
Sugar
20(g)
Milk
135(ml)
* 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
Mix until a dough is formed, around 1-2 minutes
Cover the bowl with plastic wrap or towel, set aside for 20 minutes
Allow the flour to fully hydrate and start the gluten development
If you don’t wanna wait, you can directly knead the dough for 8-10 minutes then follow the next steps

Chinese: 
蒜香起司手撕麵包 Garlic Cheese Pull Apart Bread
高筋麵粉Bread flour
200克(g)
速發酵母 Instant yeast
2克(g)
鹽 Salt
4克(g)
糖 Sugar
20克(g)
牛奶 Milk
135毫升(ml) 如不確定用量，可以先保留10-20毫升液體
*液體量需按麵粉吸水性、當天的天氣和濕度調整*
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
攪拌至無粉粒,約1-2分鐘
蓋上保鮮紙或毛巾靜待20分鐘
讓麵粉吸收水分，增加筋性
不想等待的朋友也可以直接搓揉麵糰約8- 10分鐘, 再接著下一個步驟

Chinese: 
無鹽牛油(奶油) Unsalted butter
20克(g)
無鹽牛油(奶油)包在中間
持續搓揉麵糰約10分鐘
加入無鹽牛油(奶油) 搓揉的初期，麵糰會變得很濕黏手
持續搓揉至麵糰和無鹽牛油(奶油)混合均勻
麵糰會慢慢變得光滑不黏手
蓋上保鮮紙或毛巾在溫暖的地方發酵至2倍大(約1小時)
有鹽牛油(奶油) Salted butter
30克(g)
蒜蓉 Chopped garlic
25克(g)
香草 Herb
適量(appropriate)
*迷迭香、百里香或番荽都可以
攪拌均勻備用
取出麵糰後按壓麵團來排出空氣
搓圓
蓋上保鮮紙或毛巾鬆弛15分鐘

English: 
Unsalted butter
20(g)
Wrap unsalted butter in the middle
Knead the dough for 10 minutes
After adding unsalted butter, the dough will become wet and sticky at the beginning
Continue to knead until the dough and unsalted butter are mixed
Knead until getting an elastic, non-sticky dough
Let it rise in a warm place until doubled in size, about 1 hour (Cover with plastic wrap or towel)
Salted butter
30(g)
Chopped garlic
25(g)
Herb
(appropriate)
You can choose rosemary/ thyme/ parsley
Mix well
Take out the dough and press it to release air
Roll into a ball
Cover with plastic wrap or towel, set aside for 15 minutes

Chinese: 
如果是使用不防沾的模具記得塗油
反轉麵糰
用擀麵杖擀成長方形
約25 x 35 cm
加入蒜蓉香草牛油
蒜蓉香草牛油抹均勻才可以每一片麵包都有蒜香呢～
巴馬臣芝士碎 Parmesan cheese
適量(appropriate)
把麵團切開4條
把麵團疊在一起
切開5份
把麵團切成多少份可以根據你使用的模具闊度作調整
記得麵團和模具之間預留一點空位發酵
要不然烤焗後麵包會變得擠在一起
蓋上保鮮紙或毛巾在溫暖的地方發酵至2倍大，約30分鐘

English: 
Brush the cake pan with oil/butter if you are not using a non-stick cake pan
Turn the dough over
Roll into a rectangle with a rolling pin
Around 25*35 cm
Add in garlic butter
Spread the garlic butter evenly
Parmesan cheese
(appropriate)
Cut the dough into 4 portions
Stack it together
Cut the dough into 5 portions
Cut into how many pieces can be adjusted according to the width of the pan you use
Leave space between the dough and the cake pan for fermentation
Otherwise, the bread will become squeezed together after baking
Let it rise in a warm place until doubled in size, about 30 minutes

Chinese: 
放入已預熱的焗爐下層以180度焗25分鐘
請留意上色 如果烤焗途中已上色可蓋上錫紙，防止表面顏色過深
烤完馬上脫模

English: 
Bake in a preheated oven at 180 degrees for 25 minutes (on the bottom rack)
In the halfway, cover with tin foil to prevent the bread from over browning if needed
Take the bread out as soon it is baked
