Korean cream cheese garlic brioche - my way
Korean cream cheese garlic brioche - my way

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, korean cream cheese garlic brioche - my way. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Korean cream cheese garlic brioche - my way is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Korean cream cheese garlic brioche - my way is something that I’ve loved my whole life.

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 šŸ˜‹.

To begin with this particular recipe, we must first prepare a few components. You can have korean cream cheese garlic brioche - my way using 14 ingredients and 8 steps. Here is how you can achieve that.

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

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. In this recipe, a star shape is cut into burger sized buns. These act as pull apart wedges (The buns are not cut all the way through), and are packed full cream cheese.

Instructions to make Korean cream cheese garlic brioche - my way:
  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:)

In this recipe, a star shape is cut into burger sized buns. These act as pull apart wedges (The buns are not cut all the way through), and are packed full cream cheese. They are then dunked in a garlic butter. My method for Korean Garlic Bread is a short cut version because I use store brought bread. What makes it different to normal Garlic Bread?

So that’s going to wrap it up for this exceptional food korean cream cheese garlic brioche - my way recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in 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!