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Best Advice to Producing 5-Star Korean cream cheese garlic brioche - my way

Wishing to eat Korean cream cheese garlic brioche - my way a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful instructions on preparing a Korean cream cheese garlic brioche - my way like a famous chef made.

Korean cream cheese garlic brioche - my way

We hope you got benefit from reading it, now let's go back to korean cream cheese garlic brioche - my way recipe. You can cook korean cream cheese garlic brioche - my way using 14 ingredients and 8 steps. Here is how you do it.

To cook an extraordinary Korean cream cheese garlic brioche - my way, here are the components required:

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

After readying the ingridients, next you are good to make your 5-star Korean cream cheese garlic brioche - my way by following the instructions below:

  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:).

Full of garlicky dairy-free cream cheese, these buns are crispy on the outside and soft on the inside. Or you can make your own vegan milk bread buns; up to you! Do you have a Japanese or korean bakery nearby? Ideally you'd get something like Japanese milk bread in a bun form (which most my local Asian bakeries carry, so it should be relatively easy to find in a big city). I think you may be able to get away with a brioche bun if you can't find anything else.

Recipe : Korean cream cheese garlic brioche - my way

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