Simple Way to Prepare Perfect Korean cream cheese garlic brioche - my way

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, korean cream cheese garlic brioche - my way. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Korean cream cheese garlic brioche - my way. Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, korean cream cheese garlic brioche - my way. One of my favorites food recipes.

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

To begin with this particular 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:

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

Once the mixture is cool enough, add in the beaten egg. In another bowl, make the cream cheese filling. In a medium mixing bowl, combine garlic butter ingredients. Dip the bread filled with cream cheese into the garlic butter mixture.

Steps 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 a medium mixing bowl, combine garlic butter ingredients. Dip the bread filled with cream cheese into the garlic butter mixture. You can dip the whole bread if you want it saturated with garlic butter or dip the bread excluding the bottom. You can do this by holding the bread from the bottom, turn upside-down then dip into the mixture. Vegan Korean Six Sided Cream Cheese Garlic Bread is Asian street food heaven in a bun!

So that’s going to wrap this up for this exceptional food korean cream cheese garlic brioche - my way recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!