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)
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Mix cream cheese with condensed milk. You can add more condensed milk if you like it sweeter.
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I used a garlic mincer. Alternatively, you can chop the garlic as finely as possible.
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Mix the garlic into the melted butter, add in the herb flakes and then the egg (pre beaten).
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Cut open the bun and make a cross on top. Do not cut all the way through. Pipe in the cream cheese.
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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.
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Smear the bun with the garlic butter egg mix. Make sure you get some of the minced garlic on top.
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| Bake the bun in an preheated airfryer at 180°C for 5 minutes |
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Check it out! It's done!
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You can use any buns you like. I used charcoal buns because I dare to be different. Heheh!
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The soft and sweet cream cheese is the yummiest thing ever in a bun!
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The savoury and fragrant garlic butter crust with spring onion flakes complement the cream cheese very well.
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Enjoy!
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