Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, korean cream cheese garlic brioche - my way. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Korean cream cheese garlic brioche - my way is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Korean cream cheese garlic brioche - my way is something which I’ve loved my entire life. They’re fine and they look fantastic.
I've been seeing this Korean garlic cheese bread all over my Instagram feed and I really wish I could get my hands on some buttt Korea is really far haha. Today I am making an easy recipe for a popular Korean street food trend. This Korean cream cheese garlic bread is so good and easy to make at home.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have korean cream cheese garlic brioche - my way using 14 ingredients and 8 steps. Here is how you can achieve it.
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
- Make ready 180 gr cream cheese (I used light philadelphia)
- Take 40 gr double cream
- Make ready 1,5 tbsp icing sugar (honey/condense milk, xylitol)
- Make ready plastic pipe
- Prepare Butter Garlic sauce
- Make ready 130 gr butter - melted (I used salted, so I don't add salt)
- Prepare 2 tbsp garlic paste (more if you prefer)
- Take 3 tbsp mayonaise (I used Japanese one)
- Prepare 1 tbsp icing sugar/honey/condense milk/xylitol
- Prepare 1 egg
- Prepare 1 tsp parsley chopped - optional
You can mold this spread any way you like. For Easter I do bunnies; I make a heart for Valentine's Day. Serve with Italian bread, crackers, or (my favorite for a brunch) triangle-cut pieces of assorted bagels. Broiche is part of a group of yeast raised Breakfast Pastries called Viennoiserie.
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:)
After the first fermentation (proofing), I like to refrigerate the dough overnight. This improves the flavor of the Brioche and also makes the dough much easier to work with. Korean Cream Cheese Garlic bread. lagi roti yang lagi hits di ig 😁😁karena penasaran akhirnya bebikin kemarin dan sangkin semangat itu roti harusnya di be. This cream cheese spread is also fabulous and recommended on turkey sandwiches in place of mayo. Do your bread a favor and give it a little garlic and chive cream cheese love.
So that’s going to wrap this up for this special food korean cream cheese garlic brioche - my way recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
