Korean Garlic Cream Cheese Bread
One of Korean's trending bread!
Servings: 8 pcs
Calories: 223kcal
Cost: 20
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