AIRFRYER: QUICK & EASY KOREAN CREAM CHEESE GARLIC BREAD

Smooth sweet cream cheese filling and fragrant garlic butter crust..... A lethal combination for your diet. Heheh! This Korean cream cheese went viral not too long ago and I thought, why not make it at home during this CMCO period.

I opted for a quick and easy recipe from the internet which I modified using ready made charcoal buns and the readily available ingredients in my pantry. Here are the ingredients...

Ingredients

4 buns
100g cream cheese (room temperature)
1 tablespoon condensed milk/ creamer
50g butter (melted)
3 clove of garlic (minced)
1 egg
Dried spring onion flakes (The original recipe calls for parsley and basil flakes, but just use whatever herbs you have in the your kitchen)

Mix cream cheese with condensed milk. You can add more condensed milk if you like it sweeter.

I used a garlic mincer. Alternatively, you can chop the garlic as finely as possible.

Mix the garlic into the melted butter, add in the herb flakes and then the egg (pre beaten).

Cut open the bun and make a cross on top. Do not cut all the way through. Pipe in the cream cheese.

I use an icing piper which I bought for RM2 from a sundry shop nearby my house. You can use a plastic bag and cut open the tip as a make shift piping bag as well.

Smear the bun with the garlic butter egg mix. Make sure you get some of the minced garlic on top.

Bake the bun in an preheated airfryer at 180°C for 5 minutes

Check it out! It's done!

You can use any buns you like. I used charcoal buns because I dare to be different. Heheh!

The soft and sweet cream cheese is the yummiest thing ever in a bun!

The savoury and fragrant garlic butter crust with spring onion flakes complement the cream cheese very well.

Enjoy!

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