250g all-purpose flour
20g melted unsalted butter
4g of yeast
40g room temperature unsalted butter
70g minced garlic
150g mozzarella cheese
1. 250 all-purpose flour, 20g sugar, 4g yeast, 3g salt. Mix the powders well, 75g milk, 75g water, 20g melted unsalted butter. Mix to form a lump. Knead by hand (5 minutes). Cover with cling wrap and ferment in a warm place to double size (about 1 hour).
2. 40g room temperature unsalted butter, 70g minced garlic, 40g sugar, 1g parsley, 1g salt, mix well.
3. 1 hour later, fist, a cutting board sprinkled with flour. I’ll make it in a round shape. It’s okay if the shape is crooked, 150g mozzarella cheese, put it in the middle. After roughly trimming it into a square shape, fold both sides, pinch knot. Do the same on both sides, sprinkle the flour again. Roll out the dough using a rolling pin. I’m going to make it a rectangle shape.
4. Put it on the oven pan, garlic Butter, full. Lastly, use a scraper to make cuts that are easy to eat. I can eat it in one bite, 190°C (375°F) for 20 minutes, i love it.