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We hope you got insight from reading it, now let’s go back to korean cream cheese garlic brioche - my way recipe. To cook korean cream cheese garlic brioche - my way you need 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Korean cream cheese garlic brioche - my way:
- Prepare 4 brioche buns
- Get 3 tbsp breadcrumbs (optional for topping)
- Provide Sweet creamcheese filling
- You need 180 gr cream cheese (I used light philadelphia)
- Take 40 gr double cream
- Provide 1,5 tbsp icing sugar (honey/condense milk, xylitol)
- Prepare plastic pipe
- Get Butter Garlic sauce
- Use 130 gr butter - melted (I used salted, so I don't add salt)
- Provide 2 tbsp garlic paste (more if you prefer)
- You need 3 tbsp mayonaise (I used Japanese one)
- You need 1 tbsp icing sugar/honey/condense milk/xylitol
- You need 1 egg
- Take 1 tsp parsley chopped - optional
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:)
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