チーズガーリックプルアパートロール - タンジョン生地で作る

🍞 These Cheesy Garlic Pull-Apart Rolls take everything good about garlic bread and build it INTO the bread: soft tangzhong dough, garlic-herb butter, mozzarella and parmesan rolled into individual spirals. The result: soft bread, buttery garlic layers and molten cheese in every pull. And we're serving them with a fresh 5-minute Chimichurri to balance all that richness. 🥖 MAKES 8–9 ROLLS TANGZHONG • Bread flour — 15g • Water — 75g DOUGH • Bread flour — 250g • Sugar — 30g • Fine salt — 5g • Instant yeast — 6g • Milk — 90g, warmed to 38–40°C • All cooled tangzhong • Unsalted butter — 25g, softened GARLIC-CHEESE FILLING • Unsalted butter — 80g, softened • Garlic — 6–8 cloves, minced/grated • Fresh parsley — 2 tbsp, chopped • Italian herbs — 1 tsp • Chili flakes — pinch, optional • Mozzarella — 150g, shredded • Parmesan — 40g, grated 👨‍🍳 METHOD 1️⃣ TANGZHONG Whisk 15g flour + 75g water. Cook over medium-low heat, whisking constantly, 2–3 min until smooth and thick. Cool completely. This smaller tangzhong gives us its moisture-retention benefit while keeping the dough around 62% hydration — soft when baked but manageable enough to roll and fill cleanly. 2️⃣ DOUGH Combine 250g flour, 25g sugar, 5g salt and 6g yeast. Add 90g warm milk + cooled tangzhong and Knead into a dough (nothing fancy). Add 25g softened butter AFTER gluten develops and knead until smooth and elastic. 3️⃣ FIRST PROOF Cover and proof somewhere warm until roughly doubled, usually 40–50 min. A gentle poke should spring back slowly while leaving a slight indentation. 🧄 GARLIC BUTTER Heat 2 tbsp from the 80g filling butter with 6–8 cloves minced garlic over LOW heat for 60–90 sec until fragrant — don't brown it. Cool slightly, then combine with remaining softened butter, parsley, Italian herbs and optional chili flakes. Briefly blooming the garlic mellows its raw sharpness, especially in the insulated inner spirals. 4️⃣ ROLL + FILL Roll dough into a rectangle. Spread garlic butter evenly, leaving a clean ½-inch strip along one long edge. Add 150g mozzarella + 40g parmesan. The bare edge allows the dough to properly seal instead of unraveling or leaking during baking. Roll tightly toward the bare edge and pinch closed. Use a cotton thread or floss to cut 8–9 rolls. Floss cuts the soft filled dough without crushing the spirals. 5️⃣ SECOND PROOF Arrange cut-side up, snugly together in a greased pan. Cover and proof 25–35 min until visibly puffy and touching. 🔥 OVEN Bake at 350°F / 175°C for 25–30 min. If the top browns before the center finishes, tent loosely with foil. Target internal temperature: 190–195°F / 88–90°C. Brush immediately with melted garlic butter. 🔥 AIR FRYER Place a smaller batch snugly in a metal pan that fits your air fryer. Air fry at 160–170°C / 320–340°F for approximately 15–22 min. Air fryers brown the top quickly because the heating element is close. Once golden, tent loosely with foil and continue until the center reaches 190–195°F / 88–90°C. Don't rely on colour alone to judge doneness. 🌿 QUICK CHIMICHURRI | 5–7 MIN (Adjust everything to your liking) • Fresh parsley — 1 cup, finely chopped • Garlic — 2–3 cloves, minced • Red wine vinegar — 2 tbsp • Olive oil — ½ cup • Dried oregano — ½ tsp • Chili flakes — ¼ tsp • Salt + black pepper — to taste • Optional: squeeze of lemon/fresh oregano Finely hand-chop the parsley and garlic rather than blending smooth. Combine parsley, garlic, oregano, chili, salt and pepper. Whisk in vinegar first, then olive oil. Rest 10–15 min if possible, or serve immediately. The acidity and freshness of chimichurri cut beautifully through the buttery, cheesy rolls. 🔑 KEY TECHNIQUES • Tangzhong: 15g flour + 75g water • Develop gluten before adding butter • Bloom garlic without browning • Leave a ½-inch bare sealing edge • Cut rolls with floss • Don't overproof the second rise • Bake to 190–195°F internally • Tent with foil if browning too quickly • Brush with garlic butter while hot Mozzarella Cheese in 30 Mins: https://www.youtube.com/watch?v=_JO9PzWskXw #shorts #garlicbread #recipe #chef #food #streetfood #peace