You might think that sugar, cream cheese and garlic may not have a lot in common, but... here they are. Garlicy, sweet, savoury and umami Korean buns. They may look simple. but trust me. They are a blaze of flavours and a lot of pleasure for the tongue.
I don't remember where I found this recipe first. I think it was some kind of video on Korean street food and then I researched, baked and tested like crazy.
I found that moist and light buns are best. Also, it is said you can buy soft buns in a store or bakery, but I strongly recommend to bake the buns at home.
I am obsessed with Korean cuisine just as much as I am obsessed with Chinese food. As I cannot decide which one I like better, you will find here both Chinese and Korean recipes, as well as my own creations, fusions and things my imagined voice tells me to (only for cooking stuff!).
The ingredients are super simple, nothing fancy, but preparation is a bit of a hustle. Anyways, the result is worthwhile and if you look for something nice to do on a weekend - look no more. This is it!
I decided to keep my introductions short and simple, so let's get to it!
INGREDIENTS
For the buns:
50 g butter
85 g water
120 g milk
8 g fresh yeast
15 g sugar
400 g plain flour (preferably 10% protein content)
20 g powder milk
1 egg
1 tsp salt
For cream cheese filling:
330 g cream cheese (e.g. Philadelphia)
40 g sugar
50 g cream, min. 30%
For butter dipping batter:
100 g butter
150 g milk
2 eggs
5 g fresh parsley leaves OR dried parsley
20 g honey
20 g mayonnaise
5 garlic cloves
01
Start with preparing dough. Mix in a bowl water, milk, yeast, sugar and butter then mix until incorporate. Add flour, egg and salt, mix and then transfer to a work surface and knead until elastic and smooth (approx. 12 minutes) or use a kneading machine. Transfer to a bowl, cover with cling film or wax cover (if you don't use plastic) and leave to rest for approx. 1 hour or until doubled in size. Meanwhile, prepare cream cheese filling and butter dipping batter.
FOR THERMOMIX PREPARATION:
Place butter, milk, water, yeast and sugar in mixing bowl then heat 3 min/37°/speed 2.
Add flour, milk powder, egg and salt then knead 6 min. Transfer to a bowl, cover with cling film or wax cover (if you don't use plastic) and leave to rest for approx. 1 hour or until doubled in size. Clean mixing bowl.
02
In a small bowl, mix cream cheese, sugar and cream until smooth. Transfer to a piping bag (placed in a glass - it will help you filling it):
then twist the piping bag so it does not dry out and refrigerate until needed.
FOR THERMOMIX PREPARATION:
Place cream cheese, sugar and cream in mixing bowl then mix 30 sec/speed 3.5. Transfer to a piping bag (placed in a glass - it will help you filling it). Clean mixing bowl.
03
Prepare butter dipping batter. Melt butter in a small saucepan over medium heat until liquid. Remove from the stove, add milk, eggs, mayonnaise, honey, finely chopped parsley and pressed (or finely chopped garlic). Mix well and set aside.
FOR THERMOMIX PREPARATION:
Place garlic and parsley in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl using spatula.
Add milk and butter then warm 5 min/40°/speed 1. Transfer to a bowl and set aside until needed.
04
After proofing dough, this is what you want to see:
If you can make a hole with your finger and it feels soft, you're good!
Line a baking tray with baking paper and set aside.
Divide dough into 6 equal pieces and for each piece into a bun, then flatten a bit on top and arrange on prepared baking tray. Leave to rest for approx. 45 minutes or until doubled in size. Towards the end of this time, preheat oven to 180°.
Bake buns for approx. 20 minutes or until golden brown (but not too brown; if they get brown quickly, place a sheet of baking paper on top to prevent from over browning.
Allow to cool for approx. 20 minutes and while still soft, make 4 cuts in a shape of two crosses, but NOT cutting through the whole bun to the bottom. We need to fill the buns with cream, so be careful.
Fill each bun with prepared cream cheese along the cuts, piping some more cream cheese inside the bun.
The more cheese you pipe in, the more creamy it will get inside.
Preheat oven to 200°.
Then, the next step is to carefully dip each stuffed bun in prepared butter dipping batter. Dip it whole and let soak a bit, then try to place some garlic and parsley pieces on top as well. Arrange them on baking tray.
Pipe any remaining cream cheese on top of each bun.
and bake for 8-10 minutes until golden brown.
They are the best while still a bit warm. Creamy, sweet and savoury at the same time... it is very difficult to describe them. the only way it to make and eat them!
Since I made them the first time, it is my best comfort food. Find your own way
