Having just one bite of these garlic bread, I know that I have found the garlic bread that my boy always want. Then quickly, I asked my boy to try one of these.
I was watching my boy anxiously... staring every single moment of his first bite of these breads and leaning forward to hear his response. After a couple of munches, I feel good seeing his greasy smile and his greasy thumb up.
Mummy, this garlic bread is delicious!
With no doubt, I like to confirm that I have found the garlic bread recipe that we always want... and this is the one!
As mentioned in my previous post, my boy and I have searching around for a recipe that bakes the unforgettable "Singapore" garlic bread... The soft, buttery and fragrant kind of garlic breads like the ones we bought Mugiya bakeries in Singapore that make my son couldn't forget.
Having this mission constantly in my mind, I saw a light bulb when seeing many food blogging friends like Victoria Bakes, Nasi Lemak Lover, Baking Tai Tai, Lite Home Bake, Mimi Bakery House, Copycake Kitchen, Eat Your Heart Out and Aunty Young are having wonderful experience baking their Wu Pao Chun Champion Toast (吴宝春金牌土司) and wonder if...
Champion bread + garlic butter = champion garlic bread?
Can champion garlic bread be my son's unforgettable "Singapore" garlic bread? LOL! I kept asking myself. I know that the name sounds a little uncool and it is truly a champion recipe.
Inspired by Paula Deen at here, I have made my garlic butter for these bread with roasted garlic and freshly chopped parsley which makes the butter more fragrant with extra nice, zesty and creamy garlic texture.
Now, back to the question: Champion bread + roasted garlic butter = my boy's unforgettable "Singapore" garlic bread?
Zing! Zing! I must say that these extra zesty homemade champion garlic bread is far more better than my son's unforgettable "Singapore" garlic bread. Well, it is a champion! And, should WIN all kinds of bread...
|This is the one. Our champion garlic bread!!!|
|I always like to use the Spanish garlic to bake my garlic breads.|
|For extra fragrance, I have roasted the garlic before adding it into the butter mixture.|
|The bread dough is not sticky at all and easy to knead and handle.|
|I shaped the rolls like the shape of my boy's "Singapore" garlic bread.|
|More garlic butter for these bread... Yum!|
|After baking... They smell very good!|
|I have found it! This is indeed the champion garlic bread!|
By the way, if you are wondering who is Wu Pao Chun, you see his face at Esther's blog at Copycake Kitchen. I think he looks a little like Andy Lau to me... LOL!
Here are the recipes that are mostly adapted from Victoria Bakes and Food Network
For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
50g unsalted butter, softened
3 tbsp minced fresh parsley leaves
1/2 tsp salt
Preheat oven to 425°F or 200°C fan forced.
Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 mins and allow garlic to cool completely.
Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine. Set aside and wait for the bread dough to be ready.
For the champion bread dough:
300g bread flour
1 tsp salt
15g unsalted butter, soften at room temperature
3/4 tsp instant dry yeast
200ml milk, lukewarm*
*The milk in this recipe doesn't require scalding but need to be lukewarm or at least room temperature for efficient proving.
Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough and allow it to prove for 1 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
If breadmaker is not available, kneading by hand or electric mixer with a dough hook is possible. Using your hand or an electric mixer, mix all dough ingredients (except butter) to form a dough. If you are using an electric mixer, increase the mixing speed to medium low and knead the dough until it is smooth in its texture. If you are kneading by hand, you need good muscle and endurance to keep kneading until the dough is smooth.
Mix in the unsalted butter and keep kneading at medium low speed or by hand (about 10-15 mins) until dough is elastic and can stretch to form thin and translucent membrane. Allow the dough to rise for about 60 mins or until doubled in size. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
Divide dough into 6 equal portions, then allow to rest for another 10 mins. Flatten each portion of dough, spread a thin layer of garlic butter and roll it into oblong shape. Repeat the same shaping method with the rest of the dough. Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.
Chill the left-over garlic butter in the freezer until firm.
Egg wash for baking:
1 egg yolk
1 tbsp milk
Preheat oven to 180°C or 160°C fan forced.
Beat both egg yolk and milk roughly with a fork until combined.
Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit. Repeat this step with the rest of the dough.
Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature.
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