I Tried Viral Garlic Recipes *so good*

Ingredients

• 300 g Bread Flour (high‑protein, for a strong gluten network)
• 15 g Granulated Sugar
• 6 g Salt
• 7 g Instant Dry Yeast (1 packet (≈2 ¼ tsp))
• 90 g Whole Milk (room temperature)
• 40 g Cream Cheese (softened)
• 2 Eggs (medium, at room temperature)
• 30 g Unsalted Butter (softened, cut into cubes)
• 100 ml Whole Milk (for Tang‑Jong) (warm, about 45‑50 °C)
• 20 g Bread Flour (for Tang‑Jong) (mix with warm milk to form a slurry)
• 8 Garlic Cloves (peeled, roasted in air fryer)
• 1 tbsp Olive Oil (for roasting garlic)
• 1 tbsp Fresh Parsley (finely chopped)
• 150 g Shredded Mozzarella Cheese (part of the cheese mix)
• 100 g Shredded Cheddar Cheese (part of the cheese mix)
• 1 Egg (for wash) (beaten with a splash of water)
• 50 g Additional Shredded Cheese (sprinkled on top before baking)

Instructions

1. Prepare Tang‑Jong Starter

   Combine 100 ml warm milk with 20 g bread flour in a small saucepan. Whisk until smooth, then heat over low heat, stirring constantly, until the mixture thickens and reaches about 65 °C.

   Time: PT5M

   Temperature: 65°C

2. Mix Dry Ingredients

   In the mixing bowl, whisk together 300 g bread flour, 15 g granulated sugar, 6 g salt, and 7 g instant dry yeast.

   Time: PT5M

3. Add Wet Ingredients and Tang‑Jong

   Add the Tang‑Jong, 90 g whole milk, 40 g softened cream cheese, and 2 beaten eggs to the dry mixture. Mix on low speed until a shaggy dough forms.

   Time: PT5M

4. Knead with Butter

   Add the 30 g softened unsalted butter. Increase mixer speed to medium and knead for 10‑20 minutes, or until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT20M

5. First Proof

   Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft‑free spot (around 30‑35 °C) until doubled in size, about 60 minutes.

   Time: PT60M

6. Roast Garlic

   Preheat the air fryer to 200 °C. Toss 8 peeled garlic cloves with 1 tbsp olive oil, wrap loosely in foil, and air‑fry for 45‑50 minutes until soft and caramelized. Let cool, then squeeze the softened cloves into a bowl.

   Time: PT50M

   Temperature: 200°C

7. Make Garlic Butter Paste

   To the roasted garlic, add 1 tbsp chopped parsley and ½ tsp salt. Mash together with a fork or spatula until a smooth paste forms.

   Time: PT5M

8. Shape the Dough

   Punch down the risen dough gently, turn onto a lightly floured surface, and roll into a rectangle about 1 cm thick. Transfer to the bread pan, spreading the garlic butter evenly over the surface.

   Time: PT10M

9. Add Cheese Layer

   Sprinkle the mixed shredded mozzarella and cheddar (total 250 g) over the buttered dough, then fold the dough over itself to create a “sandwich” effect. Cut the loaf into 6 equal squares with a sharp knife, leaving them stacked in the pan.

   Time: PT5M

10. Second Proof

    Cover the pan loosely with foil and let the dough rise again until puffy, about 35 minutes.

    Time: PT35M

11. Egg Wash and Top Cheese

    Brush the surface with the beaten egg wash. Sprinkle the remaining 50 g shredded cheese on top for a golden crust.

    Time: PT5M

12. Bake

    Place the pan in a pre‑heated oven at 190 °C and bake for 38 minutes, or until the top is deep golden and the cheese is bubbling.

    Time: PT38M

    Temperature: 190°C

13. Cool and Serve

    Remove the loaf from the oven, let it rest in the pan for 10 minutes, then transfer to a wire rack. Slice and serve while warm.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 10% more)
• Instead of Granulated Sugar: Honey (reduce liquid by 5 g)
• Instead of Salt: Sea Salt
• Instead of Instant Dry Yeast: Active Dry Yeast (activate in warm water)
• Instead of Whole Milk: 2 % Milk, Almond Milk (reduce sugar)
• Instead of Cream Cheese: Neufchatel Cheese
• Instead of Eggs: Egg substitute (¼ cup each)
• Instead of Unsalted Butter: Margarine (ensure no water)
• Instead of Whole Milk (for Tang‑Jong): 2 % Milk
• Instead of Bread Flour (for Tang‑Jong): All‑Purpose Flour
• Instead of Garlic Cloves: Roasted garlic paste
• Instead of Olive Oil: Canola Oil
• Instead of Fresh Parsley: Dried Parsley (½ tsp)
• Instead of Shredded Mozzarella Cheese: Provolone
• Instead of Shredded Cheddar Cheese: Gruyère
• Instead of Egg (for wash): Milk wash
• Instead of Additional Shredded Cheese: Parmesan

Equipment Needed

• Saucepan
• Mixing Bowl
• Stand Mixer with Paddle Attachment
• Digital Kitchen Scale
• Air Fryer
• Aluminum Foil
• Knife
• Cutting Board
• Rolling Pin
• Bread Loaf Pan (9×5 in)
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Achieving the correct thickness of the Tang‑Jong (65 °C, thick but pourable).
• Proper kneading until the dough is smooth and elastic.
• Ensuring the dough doubles in the first proof; under‑proofing leads to dense bread.
• Roasting garlic until caramelized but not burnt.
• Evenly spreading the garlic butter to avoid soggy spots.

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother dough.
• For extra aroma, add a pinch of smoked paprika to the garlic butter.
• Score the top of the loaf with a sharp blade before baking for a decorative look.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts 3‑4 days.

Freezer: Freeze whole loaf wrapped in foil and a freezer bag; up to 1 month. Thaw at room temperature before reheating.

Room temperature: Do not store at room temperature longer than 4 hours; risk of spoilage.

Make-Ahead Tips

• The dough can be refrigerated after the first proof for up to 12 hours; bring to room temperature before shaping.
• Garlic butter paste keeps in the fridge for 3 days; make it a day ahead for deeper flavor.
• Baked loaf freezes well; reheat in a 180 °C oven for 10 minutes.

Frequently Asked Questions