Korean cream cheese garlic bread
Korean cream cheese garlic bread. This Korean Street food is done in minutes by using ready-made bread rolls. It is filled with sweetened cream cheese and brushed with garlic butter mixture, this garlic bread is done in no time.
Equipment
- 1 8 at Instant Pot Duo Crisps plus Air Fryer Lid
- 1 Piping Bag
- 1 electric mixer
- 2 bowls
Ingredients
- 2 bread rolls homemade or store bought
Garlic Butter Sauce
- 2 tbsp garlic minced
- 1/2 cup unsalted butter melted
- 2 tbsp Parsley chopped
- 1/4 cup Condensed Milk
- 1/4 cup granulated sugar
- 1 large egg
Cream Cheese Filling
- 1/4 cup powdered sugar
- 3 1/2 tbsps Heavy Whipping Cream or whole room temperature
- 8 oz cream cheese
Instructions
Cream Cheese Filling
- Place cream cheese in a medium size bowl: Plug in your electric mixer and mix room temperature cream cheese until smooth. Add in the powdered sugar and heavy whipping cream or whole milk.Continue mixing until sugar is dissolve and the mixture is smooth. Transfer in a piping bag.
Garlic Butter Sauce
- Melt the butter and add in the sugar. Mix until the granulated sugar is dissolved. Add the garlic, condensed milk, and parsley, egg. Mix completely.
How to Assemble
- Cut five to six sections to the bread rolls not cutting all the way. Fill them with the cream cheese filling. Dip the bread into the Garlic butter sauce or pour the garlic butter sauce.
- Place the air fryer basket in the Instant Pot Base and put the dehydrator/steamer tray. Spray with nonstick oil and arrange the bread rolls on top. Cover using the air fryer lid and push the air fry button setting. Set the temperature to 375 F and set the timer to five to eight minutes and push start. Don't turn the bread when the Instant Pot asks you to do so. This is best eaten hot, but if you have leftovers, store them in the fridge and reheat for ten seconds.