Homemade Gangneung Six-Section Garlic Bread
Homemade Gangneung Six-Section Garlic Bread
Gangneung-Style Six-Section Garlic Bread Recipe for Home Bakers
The Gangneung Six-Section Garlic Bread is incredibly popular these days! Are you curious about its amazing taste and want to recreate it at home? This recipe makes it much easier by using pre-made frozen dough, so you don’t have to go through the trouble of making the dough from scratch. You only need to prepare the cream cheese filling and the garlic sauce. Enjoy the convenience and deliciousness of making Gangneung Six-Section Garlic Bread effortlessly at home!
Dough (for 6 servings)- 17 pieces of frozen sweet bread dough (approx. 50g each)
Creamy Cream Cheese Filling- 200g cream cheese (softened at room temperature)
- 50g powdered sugar (adjust to taste)
Aromatic Garlic Sauce- 120g melted butter
- 30g milk
- 50g sweetened condensed milk
- 35g mayonnaise
- 60g minced garlic (using freshly minced garlic enhances the flavor)
- 4g dried parsley
- 1 egg
- 200g cream cheese (softened at room temperature)
- 50g powdered sugar (adjust to taste)
Aromatic Garlic Sauce- 120g melted butter
- 30g milk
- 50g sweetened condensed milk
- 35g mayonnaise
- 60g minced garlic (using freshly minced garlic enhances the flavor)
- 4g dried parsley
- 1 egg
Cooking Instructions
Step 1
First, prepare the frozen dough. Thaw the 17 pieces of dough overnight in the refrigerator. If you need to thaw them faster, you can leave them at room temperature for about 30 minutes before use. (There are 12 pieces shown in the photo, but a total of 17 were used.)
Step 2
Gently handle the thawed frozen dough.
Step 3
Lightly shape each thawed piece of dough into a single ball.
Step 4
Place the dough in a warm place (around 30°C or 86°F) to begin the first proofing. Covering with plastic wrap or a damp cloth helps retain moisture.
Step 5
The first proofing takes approximately 2.5 to 3 hours, or until the dough has doubled in size. This indicates the first proof is complete.
Step 6
After the first proofing, divide the dough into 6 equal portions. Shape each portion into a ball and let it rest at room temperature for about 10 minutes for the second proof (intermediate proofing) to relax the gluten.
Step 7
Arrange the proofed dough balls with some space between them on a baking sheet. Place them in a warm area (around 30°C or 86°F) for the second proofing until they increase in size by about 1.5 times.
Step 8
The second proofing takes about 30-40 minutes. Once the dough has risen sufficiently, prepare to preheat the oven.
Step 9
Brush the surface of the dough with milk after the second proofing for a more appetizing golden-brown color when baked. (You can also use an egg wash.)
Step 10
Bake in a preheated oven at 175-180°C (350-355°F) for about 15 minutes, or until the tops are golden brown. Baking time may vary depending on your oven.
Step 11
Once baked, remove the bread from the oven and let it cool completely on a wire rack. Be careful not to handle it while it’s still hot, as it can become misshapen.
Step 12
While the bread is cooling, prepare the cream cheese filling. In a bowl, add the softened cream cheese (ensure it’s at room temperature) and mash it with a spatula until smooth. Add the powdered sugar and mix well with a whisk or spatula until there are no lumps and the mixture is smooth.
Step 13
Transfer the prepared cream cheese filling into a piping bag. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.
Step 14
Now, let’s make the flavorful garlic sauce. In a bowl, combine all ingredients except the melted butter: milk, sweetened condensed milk, mayonnaise, minced garlic, parsley, and egg. Mix well with a whisk or spoon until smooth and lump-free.
Step 15
Pour the melted butter (cooled to lukewarm) into the mixture from step 13, stirring gently. Be cautious not to add hot butter, as it can cook the egg. Gradually incorporate the butter.
Step 16
The garlic sauce is now complete, with a smooth and glossy consistency. Set it aside for now.
Step 17
Prepare the cooled bread. Following the score marks made during baking, carefully cut deep slits into the top of each bread using a knife, dividing it into six sections. Be careful not to cut all the way through.
Step 18
Using the piping bag, generously fill each slit in the bread with the cream cheese mixture. Ensure each section is evenly filled.
Step 19
Brush the top of the bread generously and thoroughly with the garlic sauce. Make sure the sauce seeps into the slits.
Step 20
Bake in a preheated oven at 160°C (320°F) for about 15-20 minutes, or until the garlic sauce is golden brown and the bread is moist and heated through. The freshly baked Gangneung Six-Section Garlic Bread is best enjoyed immediately!
