Korean Cream Cheese Garlic Buns

Korean Cream Cheese Garlic Buns

Category, , DifficultyIntermediate

With a crunchy outer layer, while the insides is creamy and soft. It's filled with a lightly sweetened cream cheese filling and loaded with good amount of garlic flavor on top!

Yields8 Servings
Prep Time2 hrs 20 minsCook Time35 minsTotal Time2 hrs 55 mins
Buns
 300 g Bread Flour
 230 g Fresh Milk
 1 Egg Yolk
 30 g Sugar
 ½ tsp Salt
 10 g Milk Powder
 1 tsp Dried Yeast Powder
 25 g Butter, softened
Cream Cheese Filling
 250 g Cream Cheese
 50 g Whipping Cream
 20 g Sugar
Garlic butter sauce
 35 g Garlic
 100 g Butter
 40 g Whipping cream
 20 g Mayonaise
 5 g Honey
 20 g Parmesan cheese
 2 g Parsley
Buns
1

Place 20 g bread flour and 100 g milk in mixing bowl, cook 3 min | 80°C | speed 3. Let stand for 10-15 minutes.

2

Add 130 g milk, egg yolk, 30 g sugar, salt, milk powder, 280 g high protein flour and yeast, knead Dough | 4 min.

3

Add 25g butter, knead Dough | 1 min. Transfer dough to a pastry mat. Shape into a ball. Let proof in a warm place until doubled in size (approx. 45 minutes).

4

Punch down dough to deflate. Divide dough into 8 equal portions (about 80g each). Tuck and roll into a ball shape. Repeat for the remaining dough balls. Arrange dough on a baking sheet lined baking tray, about 5-8 cm apart. Cover the dough with damp clothes and let it proof in a warm place for 1 hour or until double in size. Meanwhile, prepare the cream cheese and butter garlic sauce.
During last 15 minutes of proofing, preheat oven to 180°C.

5

Bake on middle rack for 12 - 18 mins at 180°C until golden.

6

Remove buns from oven and allow to cool on a cooling rack. Cover the buns with cloth.

Cream Cheese Filling
7

Add cream cheese and 20g sugar into a dry and clean Thermomix mixing bowl to mix 30s | speed 5.

8

Add 50g whipping cream to mix 20s | speed 5.Reserve the cream cheese into piping bag and set aside. Clean and dry the mixing bowl.

Garlic Butter Sauce
9

Add garlic into clean Thermomix mixing bowl, and chop 5 sec | speed 5.

10

Scrap down the sides, add 100g butter to melt 2 mins | 80°C | Speed 2.

11

Add 40g whipping cream, mayonnaise, honey, cheese and parley. Mix 20 sec | speed 2. Set aside.

Assemble the Buns
12

Preheat the oven to 180°C.

13

When the bread is cool enough to handle, make 3 cuts on the buns to get 6 equal wedges (without cutting through the bread). Keep the base of the buns stay intact.

14

Pipe the cream cheese filling in between each wedges. Repeat for the remaining buns.

15

Once the buns has been filled with cream cheese, hold the bottom of the buns and flip it over to dip the entire buns into the garlic butter. Arrange it back on the baking sheet lined baking tray.

16

Bake the bread on middle rack for another 8-10 minutes, until the breads form a crispy outer layer. Keep monitor the buns after 8 mins, to avoid it goes too dark or burnt. Remove the buns from oven, let it cool for a few minutes, and enjoy while it is still warm.

Ingredients

Buns
 300 g Bread Flour
 230 g Fresh Milk
 1 Egg Yolk
 30 g Sugar
 ½ tsp Salt
 10 g Milk Powder
 1 tsp Dried Yeast Powder
 25 g Butter, softened
Cream Cheese Filling
 250 g Cream Cheese
 50 g Whipping Cream
 20 g Sugar
Garlic butter sauce
 35 g Garlic
 100 g Butter
 40 g Whipping cream
 20 g Mayonaise
 5 g Honey
 20 g Parmesan cheese
 2 g Parsley

Directions

Buns
1

Place 20 g bread flour and 100 g milk in mixing bowl, cook 3 min | 80°C | speed 3. Let stand for 10-15 minutes.

2

Add 130 g milk, egg yolk, 30 g sugar, salt, milk powder, 280 g high protein flour and yeast, knead Dough | 4 min.

3

Add 25g butter, knead Dough | 1 min. Transfer dough to a pastry mat. Shape into a ball. Let proof in a warm place until doubled in size (approx. 45 minutes).

4

Punch down dough to deflate. Divide dough into 8 equal portions (about 80g each). Tuck and roll into a ball shape. Repeat for the remaining dough balls. Arrange dough on a baking sheet lined baking tray, about 5-8 cm apart. Cover the dough with damp clothes and let it proof in a warm place for 1 hour or until double in size. Meanwhile, prepare the cream cheese and butter garlic sauce.
During last 15 minutes of proofing, preheat oven to 180°C.

5

Bake on middle rack for 12 - 18 mins at 180°C until golden.

6

Remove buns from oven and allow to cool on a cooling rack. Cover the buns with cloth.

Cream Cheese Filling
7

Add cream cheese and 20g sugar into a dry and clean Thermomix mixing bowl to mix 30s | speed 5.

8

Add 50g whipping cream to mix 20s | speed 5.Reserve the cream cheese into piping bag and set aside. Clean and dry the mixing bowl.

Garlic Butter Sauce
9

Add garlic into clean Thermomix mixing bowl, and chop 5 sec | speed 5.

10

Scrap down the sides, add 100g butter to melt 2 mins | 80°C | Speed 2.

11

Add 40g whipping cream, mayonnaise, honey, cheese and parley. Mix 20 sec | speed 2. Set aside.

Assemble the Buns
12

Preheat the oven to 180°C.

13

When the bread is cool enough to handle, make 3 cuts on the buns to get 6 equal wedges (without cutting through the bread). Keep the base of the buns stay intact.

14

Pipe the cream cheese filling in between each wedges. Repeat for the remaining buns.

15

Once the buns has been filled with cream cheese, hold the bottom of the buns and flip it over to dip the entire buns into the garlic butter. Arrange it back on the baking sheet lined baking tray.

16

Bake the bread on middle rack for another 8-10 minutes, until the breads form a crispy outer layer. Keep monitor the buns after 8 mins, to avoid it goes too dark or burnt. Remove the buns from oven, let it cool for a few minutes, and enjoy while it is still warm.

Korean Cream Cheese Garlic Buns
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