Korean Cream Cheese Garlic Bread

20 mins
Serves 3
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Directions

  1. 1Cut the buns into four pieces from the top, leaving the bottom intact.
  2. 2Cut the buns into four pieces from the top, leaving the bottom intact.
  3. 3Cut the buns into four pieces from the top, leaving the bottom intact.
  4. 4In a bowl, mix the cream cheese and sugar until smooth.
  5. 5In a bowl, mix the cream cheese and sugar until smooth.
  6. 6In a bowl, mix the cream cheese and sugar until smooth.
  7. 7Pipe the cream cheese mixture into the prepared buns.
  8. 8Pipe the cream cheese mixture into the prepared buns.
  9. 9Pipe the cream cheese mixture into the prepared buns.
  10. 10In another bowl, mix the melted butter, Japanese mayo, heavy cream, egg, parsley, garlic, and condensed milk.
  11. 11In another bowl, mix the melted butter, Japanese mayo, heavy cream, egg, parsley, garlic, and condensed milk.
  12. 12In another bowl, mix the melted butter, Japanese mayo, heavy cream, egg, parsley, garlic, and condensed milk.
  13. 13Whisk all ingredients until well combined.
  14. 14Whisk all ingredients until well combined.
  15. 15Whisk all ingredients until well combined.
  16. 16Dip each bun into the mixture, ensuring all sides are coated.
  17. 17Dip each bun into the mixture, ensuring all sides are coated.
  18. 18Dip each bun into the mixture, ensuring all sides are coated.
  19. 19Sprinkle mozzarella cheese on top of each bun.
  20. 20Sprinkle mozzarella cheese on top of each bun.
  21. 21Sprinkle mozzarella cheese on top of each bun.
  22. 22Preheat oven to 200°C (400°F) for 5 minutes. Then, bake at 180°C (350°F) for 10-15 minutes.
  23. 23Preheat oven to 200°C (400°F) for 5 minutes. Then, bake at 180°C (350°F) for 10-15 minutes.
  24. 24Preheat oven to 200°C (400°F) for 5 minutes. Then, bake at 180°C (350°F) for 10-15 minutes.

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

knifebowlpastry bagwhiskoven