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Before you jump to Korean cream cheese garlic brioche - my way recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.
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Perhaps the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will certainly boil water or steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly efficient when it's full before a cycle is started. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. A lot of it truly is merely using common sense.
We hope you got benefit from reading it, now let's go back to korean cream cheese garlic brioche - my way recipe. You can cook korean cream cheese garlic brioche - my way using 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Korean cream cheese garlic brioche - my way:
- Get 4 of brioche buns.
- You need 3 tbsp of breadcrumbs (optional for topping).
- Prepare of Sweet creamcheese filling.
- Prepare 180 gr of cream cheese (I used light philadelphia).
- You need 40 gr of double cream.
- Take 1,5 tbsp of icing sugar (honey/condense milk, xylitol).
- Prepare of plastic pipe.
- Provide of Butter Garlic sauce.
- Provide 130 gr of butter - melted (I used salted, so I don't add salt).
- You need 2 tbsp of garlic paste (more if you prefer).
- Prepare 3 tbsp of mayonaise (I used Japanese one).
- Prepare 1 tbsp of icing sugar/honey/condense milk/xylitol.
- Provide 1 of egg.
- Provide 1 tsp of parsley chopped - optional.
Steps to make Korean cream cheese garlic brioche - my way:
- Make the filling by mixing all the ingredients, I used hand mixer (low - medium speed) till all incorporated. Put all in a plastic pipe ready to use, and put in fridge..
- Slice brioche part way through (Like you do with baked potato) into 4 or 6 part. Set aside.
- In a big bowl, melt the butter, and mix with the rest of the ingredients (except for the egg and parsley). leave till room temperature..
- Add the egg into the bowl, mix well and add the parsley (if you use it)..
- (see note) Start piping the filling on the brioche, where you cut them.
- (see note) Put the filled brioche inside the buttery bowl, and bath/soak them. Making sure all are cover with this nice lovely sauce..
- Dust with bread crumbs (if you are using this), and pipe a bit more cream cheese in the middle.
- Bake in 160c for about 20 minutes, its best to eat while it still warm:).
Now it's time to dunk that sucker into a creamy pool of sauce: lots of garlic (of course), butter, heavy cream, and parsley, along with sugar and condensed milk. "Asian breads are more of dessert breads," says Sohn. Cut each of your buns into six equal wedges, being careful not to cut all the way through. Arrange the cut buns on a parchment-paper-lined baking sheet. Vegan Korean Six Sided Cream Cheese Garlic Bread is Asian street food heaven in a bun! Full of garlicky dairy-free cream cheese, these buns are crispy on the outside and soft on the inside.
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