Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, korean cream cheese garlic brioche - my way. It is one of my favorites. This time, I am going to 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 in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Korean cream cheese garlic brioche - my way is something that I have loved my entire life. They’re nice and they look wonderful.
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!
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Get 4 brioche buns
- Get 3 tbsp breadcrumbs (optional for topping)
- Make ready Sweet creamcheese filling
- Prepare 180 gr cream cheese (I used light philadelphia)
- Prepare 40 gr double cream
- Prepare 1,5 tbsp icing sugar (honey/condense milk, xylitol)
- Prepare plastic pipe
- Take Butter Garlic sauce
- Get 130 gr butter - melted (I used salted, so I don't add salt)
- Take 2 tbsp garlic paste (more if you prefer)
- Get 3 tbsp mayonaise (I used Japanese one)
- Prepare 1 tbsp icing sugar/honey/condense milk/xylitol
- Prepare 1 egg
- Make ready 1 tsp parsley chopped - optional
There is no excerpt because this is a protected post. Mix the cream cheese, cream, salt and onion powder in a bowl. Transfer to a Ziplock bag and cut corner creating a piping bag. Mix remaining ingredients in a bowl.
Instructions 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:)
Cut through the bread roll on angles. Pipe cream cheese mixture into the bread roll. Dip the bread roll into the garlic butter mixture. Top with a swirl and grate Parmesan cheese on. Cheesy Garlic Bread is made with a blend of cheese, cream cheese, garlic and seasonings to make the BEST garlic bread you've ever tasted!
So that is going to wrap it up with this exceptional food korean cream cheese garlic brioche - my way recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
