Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, korean cream cheese garlic brioche - my way. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Watching K-drama just makes me drool even more as there are almost always scene where they eat. Bulgogi is one of our favorite! I saw lots of this bread in instagram. I used short cut on this 😋.
Korean cream cheese garlic brioche - my way is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Korean cream cheese garlic brioche - my way is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have korean cream cheese garlic brioche - my way using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Korean cream cheese garlic brioche - my way:
- Prepare 4 brioche buns
- Prepare 3 tbsp breadcrumbs (optional for topping)
- Get Sweet creamcheese filling
- Make ready 180 gr cream cheese (I used light philadelphia)
- Make ready 40 gr double cream
- Take 1,5 tbsp icing sugar (honey/condense milk, xylitol)
- Get plastic pipe
- Take Butter Garlic sauce
- Get 130 gr butter - melted (I used salted, so I don't add salt)
- Get 2 tbsp garlic paste (more if you prefer)
- Prepare 3 tbsp mayonaise (I used Japanese one)
- Make ready 1 tbsp icing sugar/honey/condense milk/xylitol
- Make ready 1 egg
- Get 1 tsp parsley chopped - optional
Once the mixture is cool enough, add in the beaten egg. In another bowl, make the cream cheese filling. Next, plenty of garlic -infused cream cheese is piped between those newly formed petals as if it's a mega-sized bagel. Now it's time to dunk that sucker into a creamy pool of sauce: lots of garlic (of course), butter, heavy cream, and parsley, along with sugar and condensed milk. "Asian breads are more of dessert breads," says Sohn.
Steps to make Korean cream cheese garlic brioche - my way:
- Make the filling by mixing all the ingredients, I used hand mixer (low - medium speed) till all incorporated. Put all in a plastic pipe ready to use, and put in fridge.
- Slice brioche part way through (Like you do with baked potato) into 4 or 6 part. Set aside
- In a big bowl, melt the butter, and mix with the rest of the ingredients (except for the egg and parsley). leave till room temperature.
- Add the egg into the bowl, mix well and add the parsley (if you use it).
- (see note) Start piping the filling on the brioche, where you cut them
- (see note) Put the filled brioche inside the buttery bowl, and bath/soak them. Making sure all are cover with this nice lovely sauce.
- Dust with bread crumbs (if you are using this), and pipe a bit more cream cheese in the middle
- Bake in 160c for about 20 minutes, its best to eat while it still warm:)
Next, plenty of garlic -infused cream cheese is piped between those newly formed petals as if it's a mega-sized bagel. Now it's time to dunk that sucker into a creamy pool of sauce: lots of garlic (of course), butter, heavy cream, and parsley, along with sugar and condensed milk. "Asian breads are more of dessert breads," says Sohn. Cut each of your buns into six equal wedges, being careful not to cut all the way through. Arrange the cut buns on a parchment-paper-lined baking sheet. Vegan Korean Six Sided Cream Cheese Garlic Bread is Asian street food heaven in a bun!
So that is going to wrap this up with this exceptional food korean cream cheese garlic brioche - my way recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
