I love Korean street food! I came to know about Cream Cheese Garlic Bread when I came across a video of a Korean shop selling these babies. It looks so good that I knew I had to recreate it the next day!
I decided to make the bread from scratch instead of getting off shelves so it could look as authentic as how the Koreans are selling.
Cream Cheese Garlic Bread (육쪽마늘빵)
I can tell you that it was damn good! My mum hates anything with cheese, I left half a slice for her to try it out thinking she would only take a bite. Guess what, she finished everything and told me it was amazing! Cream cheese, butter and garlic, you can’t really go wrong with this combination!
Cream Cheese Garlic Bread (육쪽마늘빵)
As you can see, I added way too much dried herbs in my recipe. I have since then reduced the amount in the final recipe. Honestly, feel free to add more or less accordingly to your liking.
In a mixer or bread machine, add in all of the ingredients starting with water, yeast, sugar, bread flour, milk powder, salt, and lastly oil. Knead for 20 minutes until it is elastic. Let it proof for an hour.
Remove the air from the dough on a dusted surface and shape into a disk. Divide it into 4 pieces. Roll them into a ball.
Let it proof for about an hour or until double in size. Spread some water onto the dough and bake it in a preheated oven at 180C for about 15 to 20 minutes.
Remove the bread from the oven once golden brown and cover lightly with a kitchen towel while cooling.
To make the filing, combine melted salted butter, egg, milk, parmesan cheese, dried herbs, sugar, minced garlic and salt together in a bowl. Set aside.
Slice the cooled buns into 8 pieces, making sure that the knife does not go all the way down.
Fill the buns with soften cream cheese.
Soak each bun with the garlic-butter mixture that we made earlier.
Dust with some potato flakes and pipe out more cream cheese onto the middle of the bun before baking it in a preheated oven at 180C for 25 minutes.
It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
Souffle Pancakes スフレパンケーキ
While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)
Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up.
To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.