Korean cream cheese garlic brioche - my way

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Korean cream cheese garlic brioche - my way. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Korean cream cheese garlic brioche - my way is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Korean cream cheese garlic brioche - my way is something which I have loved my whole life.

Many things affect the quality of taste from Korean cream cheese garlic brioche - my way, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean cream cheese garlic brioche - my way delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Korean cream cheese garlic brioche - my way is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin 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 can achieve that.

#MyCookbook
#Week9

I LOVE Korean food! Watching K-drama just makes me drool even more as there are almost always scene where they eat. Bulgogi is one of our favorite! I saw lots of this bread in instagram. I used short cut on this 😋 instead of making the bread, I just bought brioche. Easy peasy🥳 I like mine a bit sweet, if you don't, simply use less sugar. Make the filling in advance and leave it in fridge ready to use.
Note: no 5&6 - If you prefer really buttery bread, do no 6 first, then no 5 (long brioche). That way, it will definitely be cover in all area. The original one is the round brioche.
My round brioche is too big, I think next time, will look for smaller one to buy😝 ps. sorry for the zoom picture, not really good at photograph.

Ingredients and spices that need to be Get to make Korean cream cheese garlic brioche - my way:

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

Instructions to make 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:)

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So that is going to wrap it up with this special food Step-by-Step Guide to Prepare Quick Korean cream cheese garlic brioche - my way. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!