Korean Cream Cheese Garlic Bread
Directions
- 1Cut the top of the buns into four parts.
- 2Cut the top of the buns into four parts.
- 3Cut the top of the buns into four parts.
- 4In a bowl, mix the cream cheese and sugar.
- 5In a bowl, mix the cream cheese and sugar.
- 6In a bowl, mix the cream cheese and sugar.
- 7Pipe the cream cheese mixture into the buns.
- 8Pipe the cream cheese mixture into the buns.
- 9Pipe the cream cheese mixture into the buns.
- 10In a bowl, mix melted butter, Japanese mayo, heavy cream/milk, egg, parsley, garlic, and condensed milk.
- 11In a bowl, mix melted butter, Japanese mayo, heavy cream/milk, egg, parsley, garlic, and condensed milk.
- 12In a bowl, mix melted butter, Japanese mayo, heavy cream/milk, egg, parsley, garlic, and condensed milk.
- 13Whisk until well combined.
- 14Whisk until well combined.
- 15Whisk until well combined.
- 16Dip the buns into the mixture.
- 17Dip the buns into the mixture.
- 18Dip the buns into the mixture.
- 19Add mozzarella cheese on top.
- 20Add mozzarella cheese on top.
- 21Add mozzarella cheese on top.
- 22Preheat oven to 200°C for 5 minutes and bake for 10-15 minutes at 180°C.
- 23Preheat oven to 200°C for 5 minutes and bake for 10-15 minutes at 180°C.
- 24Preheat oven to 200°C for 5 minutes and bake for 10-15 minutes at 180°C.
Ingredients
- 3 buns
- 3 buns
- 3 buns
- 1 cup cream cheese
- 1 cup cream cheese
- 1 cup cream cheese
- 4 tbsp white sugar
- 4 tbsp white sugar
- 4 tbsp white sugar
- 0.5 cup melted butter
- 0.5 cup melted butter
- 0.5 cup melted butter
- 3 tbsp Japanese mayo
- 3 tbsp Japanese mayo
- 3 tbsp Japanese mayo
- 0.25 cup heavy cream/milk
- 0.25 cup heavy cream/milk
- 0.25 cup heavy cream/milk
- 1 egg
- 1 egg
- 1 egg
- 0 parsley
- 0 parsley
- 0 parsley
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 0.25 cup condensed milk
- 0.25 cup condensed milk
- 0.25 cup condensed milk
- 0 mozzarella cheese
- 0 mozzarella cheese
- 0 mozzarella cheese
Equipment
knifebowlpiping bagwhisk