Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, korean cream cheese garlic brioche - my way. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Korean cream cheese garlic brioche - my way is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. 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 brioche buns
- Make ready breadcrumbs (optional for topping)
- Prepare Sweet creamcheese filling
- Take cream cheese (I used light philadelphia)
- Take double cream
- Get icing sugar (honey/condense milk, xylitol)
- Prepare plastic pipe
- Make ready Butter Garlic sauce
- Prepare butter - melted (I used salted, so I don't add salt)
- Take garlic paste (more if you prefer)
- Get mayonaise (I used Japanese one)
- Get icing sugar/honey/condense milk/xylitol
- Take egg
- Take parsley chopped - optional
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.
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:)
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? 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.
So that is going to wrap this up with this exceptional food korean cream cheese garlic brioche - my way recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
