KOREAN GARLIC CREAM CHEESE BUNS


Ingredients:

Burger Buns

5-1/2 (660 g) cups EMPEROR HARD WHEAT FLOUR
1-1/2 cup water
3 (42.2 g) tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 (100 g) pc MAGNOLIA BROWN EGGS
1/2 (100 g) cup sugar
2-1/2 (12.5 g) tsp iodized fine salt
1-1/2 (14 g) tbsp EMPEROR’S BEST INSTANT YEAST

Garlic Butter

1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
12 (65 g) cloves garlic, minced
1/8 (76.5 g) cup condensed milk
1 (21 g) tbsp honey
1 (5 g) stalk parsley, chopped (1 tbsp)
2 pc MAGNOLIA BROWN EGGS

Cream Cheese Filling

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 (62.5 mL) cup MAGNOLIA ALL PURPOSE CREAM
3 (23.4 g) tbsp powdered sugar

Procedure:

  1. To make the buns, mix and knead dough ingredients in a bowl until soft and surface is smooth. Cover dough and let rise until double in size for about 1 to 2 hours.
  2. To shape buns, gently deflate dough and divide into 12 pieces. Shape each peace into a ball. Flatten each dough ball with the palm of your hand until about 3-inch in diameter.
  3. Place buns on parchment-lined baking sheet with 2-inch spaces in between. Cover and let rise until puffy, about an hour.
  4. Bake buns in a preheated oven set to 350°F for 15 to 18 minutes or until golden brown. Cool completely. Set aside.
  5. Make garlic butter by combining all ingredients in a bowl and set aside.
  6. Make the cream cheese filling by beating cream cheese, cream and powdered sugar until light with an electric mixer. Transfer to a piping bag and set aside.
  7. To assemble, slice bread into 8 sections without cutting through. Spoon/brush the garlic butter mixture over the bread. Pipe cream cheese filling in between the slices. Arrange buns on a baking sheet. Bake for 10-12 minutes until golden brown.

Makes 12 servings.
(Yield: 12 pc / 1 pc per serving)

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