Korean Cream Cheese Garlic Bread
Ingredients
- 4 pcMilk bread, artisanal (whole)
- 250 gFresh cheese (room temperature)
- 30 gWhite sugar (for the cheese)
- 100 gUnsalted butter (melted)
- 3 pcGarlic (very finely minced)
- 1 pcEgg (beaten)
- 2 tbspWhole sweetened condensed milk (for the binder)
- 1 tbspHoney (liquid)
- 1 tbspParsley (chopped)
Method
A golden, tacky garlic butter crust that cracks under the tooth. Inside, tangy cream cheese provides a creaminess that balances the punch of garlic and the sweetness of honey.
- 1
In a mixing bowl, work the cream cheese with the white sugar using a spatula. The mixture must be smooth and supple. Place in a piping bag.
- 2
Melt the butter without browning it. Add the minced garlic, whole egg, sweetened condensed milk, honey, and chopped parsley. Whisk to lightly emulsify.
- 3
Take the milk buns. Slice each bun into 6 segments from the top, but do not cut all the way through the base. The bread should open like a flower without falling apart.
- 4
Pipe the cream cheese between each segment. Then, dip the entire bun into the garlic butter mixture. The crumb must soak it up generously.
- 5
Bake at 180°C for 10 to 15 minutes. The bread is ready when the crust is golden brown, crispy, and the smell of roasted garlic fills the room.
Frequently asked questions
How do you get this dish right?
- Do not cut the bread all the way to the bottom, or it will collapse when dipping.
- The butter should be just melted; if too hot, it will cook the egg prematurely.
How long does this dish keep?
Eat immediately for the texture contrast. Keeps for 24h in the fridge, reheat for 5 minutes in a hot oven.
