Another innovation from Korea! This bread has been trending in Asia since before the pandemic. Korean Garlic Cream Cheese Bread is everywhere! Luckily, I have a client that has business in pastry and one of their latest edition is this bread. When I first tried the sample, it was so damn good! As someone who loves cheese, garlic, and bread, this bread just a dream come true. Imagine how good the normal Italian garlic bread then we add the cream cheese filling on top of it? BEST!
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I must admit, I got into this probably way too late as this has been happening in Southeast Asia since February. Recently, I got my self new baking tools and I have been baking a lot of shortbread and tart. Then I stumble upon a video of this bread on Facebook and it looks easy, so I tried my best to recreate it and make a smaller portion. Because 1 bread has more than 400 calories! I was making the mini version so I have less guilt munching it for breakfast.
Korean has been very innovative and mostly its food & beverage trend would be viral throughout Asia! Just imagine, how many people were making Dalgona coffee during quarantine, and how many have tried their viral strawberry jam milk? Plenty of Asians! I wonder how come they stay fit and skinny with these kinds of heavy cheese and sweet bread?
Korean Garlic Cream Cheese Bread
Equipment
- Oven
- Piping Bag
- Baking Paper
- Silicone Baking Brush
Ingredients
The Bread
- 30 grams Sugar
- 1 tsp Instant Yeast
- 1 pc Egg
- 1/4 tsp Salt
- 250 grams Multi-Purpose Flour
- 20 grams Unsalted Butter
- 110 ml Milk
Filling
- 30 grams Sugar
- 200 grams Cream Cheese
- 50 ml Whipped Cream
Garnish
- 5 cloves Garlic chopped
- 120 grams Unsalted Butter melt it on room temp
- 1 pc Egg
- 3 stems Parsley finely chopped
- 15 ml Condensed Milk
- 10 grams Honey
Instructions
- Prepare the instant yeast, combined with sugar, milk. Then add flour, egg, and butter. Mix well.
- Start to mold the dough into a round shape. Let it sit and rise to double its size for at least an hour.
- Then, separate the dough and mold into the size you want. (mine was 12 cm)
- Set aside for 30 mins for proofing
- Preheat oven 180o C, bake the bread dough for 15 – 20 minutes or until golden brown.
- Let the bread chill, then cut the top part into 6 pcs for the filling.
- Mix well all the filling ingredients, place the filling into a piping bag.
- Then, grab the garnish ingredients and mix them well.
- Lastly is to assemble, grab the bread that has been cut, fill it with the cream cheese filling using a piping bag, then brush the garlic buttery garnish on top with a silicone brush. (optional to dip it altogether)
- Then bake for 10 minutes with 160o C in the oven
From the video I watched, the Korean baker dipped the whole bread into a big pot of garlic buttery garnish. Which looks so good and yet I think it’s better not to dip. I optioned using a silicone brush instead and lightly brush the bread with the garnish then bake it.
Note: I am new to baking, I hope this recipe is good enough for any beginner out there like me! Best of luck and leave a comment to let me know how did you go!
