Garlic Parmesan Steak Croquette Bread
Garlic Parmesan Steak Croquette Bread
Ingredients
For the Dough
- 100 g bread flour
- 100 g strong flour
- 3 g salt
- 10 g sugar
- 3 g instant yeast
- 10 g unsalted butter
- 150 ml milk
For the Filling
- 1 tablespoon olive oil
- 1 white onion, chopped
- 200 g steak, cut into small pieces
- 100 g mushrooms, sliced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 2 slices cheese, such as mozzarella or cheddar
For Coating and Frying
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed
- 4 cups oil, for deep frying, as needed
For Serving
- 1 teaspoon dried parsley, optional, for garnish
- 2 tablespoons grated Parmesan cheese, optional, for garnish
- 1/2 cup white creamy dipping sauce, such as ranch or garlic parmesan, as needed
Instructions
- 1
In a large bowl, combine the 100g bread flour, 100g strong flour, 3g salt, 10g sugar, and 3g instant yeast. Mix these dry ingredients thoroughly with a spoon.
⏱️ 3 min
- 2
Add the 10g unsalted butter and 150ml milk to the dry mixture. Mix with a spoon until the ingredients come together into a shaggy dough.
⏱️ 3 min
- 3
Transfer the dough to a clean work surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic.
⏱️ 10 min
- 4
Place the kneaded dough into a clean bowl, cover it tightly with plastic wrap, and let it proof in a warm place (such as a rice cooker or oven with light on) for 45-60 minutes, or until it has doubled in size.
⏱️ 60 min
- 5
While the dough is proofing, prepare the filling. Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped 1 white onion and sauté for 3-5 minutes until it becomes translucent.
⏱️ 5 min
- 6
Add the 200g steak pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are browned.
⏱️ 7 min
- 7
Stir in the 100g sliced mushrooms and cook for another 3-5 minutes until they have softened.
⏱️ 5 min
- 8
Season the filling with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon black pepper, and 1 teaspoon sugar. Mix well and continue to cook for 2-3 minutes until the liquid reduces slightly.
⏱️ 3 min
- 9
Remove the filling from the heat and let it cool down slightly while you prepare the dough.
⏱️ 5 min
- 10
Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 8 equal portions.
⏱️ 3 min
- 11
Take one portion of dough and flatten it into a disc shape, about 4-5 inches in diameter. Place a small amount of the prepared steak and mushroom filling in the center of the dough disc.
⏱️ 5 min
- 12
Tear the 2 slices of cheese into smaller pieces and place them on top of the filling.
⏱️ 2 min
- 13
Carefully gather the edges of the dough around the filling, pinching and sealing them completely to form a smooth, round ball. Ensure there are no openings for the filling to escape. Repeat this process for the remaining dough portions and filling.
⏱️ 10 min - 14
Set up a breading station: In one shallow bowl, beat the 2 eggs. In another shallow bowl, place a generous amount of Panko breadcrumbs.
⏱️ 2 min
- 15
Take each filled dough ball and first dip it completely into the beaten egg, ensuring it's fully coated. Then, transfer the egg-coated ball to the bowl of Panko breadcrumbs. Roll and press the ball gently to coat it thoroughly with breadcrumbs.
⏱️ 5 min
- 16
Heat a sufficient amount of oil for deep frying (about 3-4 inches deep) in a deep pot or pan over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 17
Carefully place 2-3 coated croquettes into the hot oil, ensuring not to overcrowd the pan. Fry the croquettes, turning them occasionally, for 4-6 minutes, until they are golden brown and crispy on all sides.
⏱️ 6 min•🌡️ 350
- 18
Once fried, remove the croquettes from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with remaining croquettes.
⏱️ 4 min
- 19
Serve the Garlic Parmesan Steak Croquette Bread warm. Optionally, garnish with a sprinkle of dried parsley and grated Parmesan cheese. Serve with a white creamy dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Steak Croquette Bread
For the Dough
- 100 g bread flour
- 100 g strong flour
- 3 g salt
- 10 g sugar
- 3 g instant yeast
- 10 g unsalted butter
- 150 ml milk
For the Filling
- 1 tablespoon olive oil
- 1 white onion, chopped
- 200 g steak, cut into small pieces
- 100 g mushrooms, sliced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 2 slices cheese, such as mozzarella or cheddar
For Coating and Frying
- 2 eggs, beaten
- 2 cups Panko breadcrumbs, as needed
- 4 cups oil, for deep frying, as needed
For Serving
- 1 teaspoon dried parsley, optional, for garnish
- 2 tablespoons grated Parmesan cheese, optional, for garnish
- 1/2 cup white creamy dipping sauce, such as ranch or garlic parmesan, as needed
Instructions
- 1
In a large bowl, combine the 100g bread flour, 100g strong flour, 3g salt, 10g sugar, and 3g instant yeast. Mix these dry ingredients thoroughly with a spoon.
⏱️ 3 min - 2
Add the 10g unsalted butter and 150ml milk to the dry mixture. Mix with a spoon until the ingredients come together into a shaggy dough.
⏱️ 3 min - 3
Transfer the dough to a clean work surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic.
⏱️ 10 min - 4
Place the kneaded dough into a clean bowl, cover it tightly with plastic wrap, and let it proof in a warm place (such as a rice cooker or oven with light on) for 45-60 minutes, or until it has doubled in size.
⏱️ 60 min - 5
While the dough is proofing, prepare the filling. Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped 1 white onion and sauté for 3-5 minutes until it becomes translucent.
⏱️ 5 min - 6
Add the 200g steak pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are browned.
⏱️ 7 min - 7
Stir in the 100g sliced mushrooms and cook for another 3-5 minutes until they have softened.
⏱️ 5 min - 8
Season the filling with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon black pepper, and 1 teaspoon sugar. Mix well and continue to cook for 2-3 minutes until the liquid reduces slightly.
⏱️ 3 min - 9
Remove the filling from the heat and let it cool down slightly while you prepare the dough.
⏱️ 5 min - 10
Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 8 equal portions.
⏱️ 3 min - 11
Take one portion of dough and flatten it into a disc shape, about 4-5 inches in diameter. Place a small amount of the prepared steak and mushroom filling in the center of the dough disc.
⏱️ 5 min - 12
Tear the 2 slices of cheese into smaller pieces and place them on top of the filling.
⏱️ 2 min - 13
Carefully gather the edges of the dough around the filling, pinching and sealing them completely to form a smooth, round ball. Ensure there are no openings for the filling to escape. Repeat this process for the remaining dough portions and filling.
⏱️ 10 min - 14
Set up a breading station: In one shallow bowl, beat the 2 eggs. In another shallow bowl, place a generous amount of Panko breadcrumbs.
⏱️ 2 min - 15
Take each filled dough ball and first dip it completely into the beaten egg, ensuring it's fully coated. Then, transfer the egg-coated ball to the bowl of Panko breadcrumbs. Roll and press the ball gently to coat it thoroughly with breadcrumbs.
⏱️ 5 min - 16
Heat a sufficient amount of oil for deep frying (about 3-4 inches deep) in a deep pot or pan over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 17
Carefully place 2-3 coated croquettes into the hot oil, ensuring not to overcrowd the pan. Fry the croquettes, turning them occasionally, for 4-6 minutes, until they are golden brown and crispy on all sides.
⏱️ 6 min•🌡️ 350 - 18
Once fried, remove the croquettes from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with remaining croquettes.
⏱️ 4 min - 19
Serve the Garlic Parmesan Steak Croquette Bread warm. Optionally, garnish with a sprinkle of dried parsley and grated Parmesan cheese. Serve with a white creamy dipping sauce.
⏱️ 2 min