Recipe of Tasty Korean cream cheese garlic brioche - my way

Korean cream cheese garlic brioche - my way Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Sprinkle the top with bread crumbs or parmesan cheese. I used parmesan cheese for this recipe.

Here is the best “Korean cream cheese garlic brioche - my way” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Korean cream cheese garlic brioche - my way

1. It’s 4 of brioche buns.
2. Take 3 tbsp of breadcrumbs (optional for topping).
3. Make ready of Sweet creamcheese filling.
4. You need 180 gr of cream cheese (I used light philadelphia).
5. Take 40 gr of double cream.
6. It’s 1,5 tbsp of icing sugar (honey/condense milk, xylitol).
7. Take of plastic pipe.
8. Prepare of Butter Garlic sauce.
9. It’s 130 gr of butter - melted (I used salted, so I don't add salt).
10. Prepare 2 tbsp of garlic paste (more if you prefer).
11. Make ready 3 tbsp of mayonaise (I used Japanese one).
12. Take 1 tbsp of icing sugar/honey/condense milk/xylitol.
13. Prepare 1 of egg.
14. It’s 1 tsp of parsley chopped - optional.

Full of garlicky dairy-free cream cheese, these buns are crispy on the outside and soft on the inside.The filling is a mixture of cream cheese, sugar and heavy cream.The bun is then bathed in garlic butter sauce, which has minced garlic, parsley, condensed or whole milk, eggs, parmesan and honey or sugar.This bread looks so delicious, my mouth began to water the moment I laid eyes on it.

Korean cream cheese garlic brioche - my way step by step

1. 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..
2. Slice brioche part way through (Like you do with baked potato) into 4 or 6 part. Set aside.
3. 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..
4. Add the egg into the bowl, mix well and add the parsley (if you use it)..
5. (see note) Start piping the filling on the brioche, where you cut them.
6. (see note) Put the filled brioche inside the buttery bowl, and bath/soak them. Making sure all are cover with this nice lovely sauce..
7. Dust with bread crumbs (if you are using this), and pipe a bit more cream cheese in the middle.
8. 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.Vegan Korean Six Sided Cream Cheese Garlic Bread is Asian street food heaven in a bun!

I am a bread lover, and nothing is better in my books than a sweet bread roll with garlic and cream cheese.These buttery-sweet rolls are wonderful on their own, but when you slice them while hot, and add cream cheese infused with garlic in the middle, you have got a real winner.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.