Korean-style cream cheese garlic breads
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Loading... - Asuka Chiba
- 21 Jul 2022
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10 Ingredients
6 (about 10cm each) brioche or white bread rolls
250g cream cheese, at room temperature, chopped
2 tbsp caster sugar
80ml (1/3 cup) thickened cream
125g butter, melted, cooled
2 garlic cloves, crushed
1 egg
2 tbsp milk
2 tbsp finely grated parmesan
1 tbsp chopped fresh continental parsley leaves
Method Steps
Step 1
Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Use a small serrated knife to cut each bread roll into 8 wedges, without cutting all the way through (leave the base intact).
Step 2
Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until combined. Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe cream cheese mixture in the cuts of 1 bread roll, starting from the centre and piping to the the outer edge. Repeat with remaining cream cheese mixture and rolls. Read More…
