Mix cream cheese with sugar
Posted: Thu Jan 23, 2025 3:43 am
Transfer the salad to an airtight glass container and refrigerate for 30 minutes. Serve cold with rice and Korean appetizers.
Korean style cheese and garlic buns
This recipe calls for ready-made brioche buns. You'll use them to make a spicy Korean snack with cream cheese and garlic, which is sold in bakeries and markets across the country. The secret to this homemade recipe is the special way the buns are scored. They're made in the shape of a six-pointed star, so the cheese soaks deep into the bread.
Ingredients:
Brioche buns without filling - 6 pcs.
For the cream cheese filling:
Cream cheese - 350 g;
Sugar - 3.5 tbsp.
For the garlic sauce:
Butter - 70 g;
Garlic - 2 cloves;
Milk - 30 ml;
Mayonnaise - 20 ml;
White sugar - 50 g;
Dried parsley - 15 g;
Egg - 1 pc.
Method of preparation:
. Stir until sugar is completely dissolved. Transfer cream filling to a pastry bag.
Heat a frying pan over medium-low heat. Melt 20g of butter and add the crushed garlic. Fry the garlic for one to two minutes until it softens and starts to emit aromas, but does not overseas chinese in australia too much. Remove from heat.
Place the remaining 50g butter in a small bowl and melt in the microwave or on the hob.
Make the garlic sauce for the buns: Combine the fried garlic, melted butter, milk, mayonnaise, sugar, parsley and egg in a bowl.
Make six-pointed star-shaped cuts on the buns, being careful not to cut all the way through.
Place the buns on a cutting board. Carefully squeeze the cheese filling from a pastry bag, filling each slit.
Korean style cheese and garlic buns
This recipe calls for ready-made brioche buns. You'll use them to make a spicy Korean snack with cream cheese and garlic, which is sold in bakeries and markets across the country. The secret to this homemade recipe is the special way the buns are scored. They're made in the shape of a six-pointed star, so the cheese soaks deep into the bread.
Ingredients:
Brioche buns without filling - 6 pcs.
For the cream cheese filling:
Cream cheese - 350 g;
Sugar - 3.5 tbsp.
For the garlic sauce:
Butter - 70 g;
Garlic - 2 cloves;
Milk - 30 ml;
Mayonnaise - 20 ml;
White sugar - 50 g;
Dried parsley - 15 g;
Egg - 1 pc.
Method of preparation:
. Stir until sugar is completely dissolved. Transfer cream filling to a pastry bag.
Heat a frying pan over medium-low heat. Melt 20g of butter and add the crushed garlic. Fry the garlic for one to two minutes until it softens and starts to emit aromas, but does not overseas chinese in australia too much. Remove from heat.
Place the remaining 50g butter in a small bowl and melt in the microwave or on the hob.
Make the garlic sauce for the buns: Combine the fried garlic, melted butter, milk, mayonnaise, sugar, parsley and egg in a bowl.
Make six-pointed star-shaped cuts on the buns, being careful not to cut all the way through.
Place the buns on a cutting board. Carefully squeeze the cheese filling from a pastry bag, filling each slit.