Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, korean cream cheese garlic brioche - my way. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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!
Korean cream cheese garlic brioche - my way is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Korean cream cheese garlic brioche - my way is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 4 brioche buns
- Make ready 3 tbsp breadcrumbs (optional for topping)
- Prepare Sweet creamcheese filling
- Get 180 gr cream cheese (I used light philadelphia)
- Get 40 gr double cream
- Take 1,5 tbsp icing sugar (honey/condense milk, xylitol)
- Get plastic pipe
- Make ready Butter Garlic sauce
- Make ready 130 gr butter - melted (I used salted, so I don't add salt)
- Get 2 tbsp garlic paste (more if you prefer)
- Make ready 3 tbsp mayonaise (I used Japanese one)
- Get 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’s going to wrap this up for 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 is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
