KOREAN GARLIC CREAM CHEESE BUNS (CLASSIC)

Ingredients:

5-1/2 (660 g)	cups	EMPEROR HARD WHEAT FLOUR
1-1/2	cups	water
3 (42.2 g)	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2 (100 g)	pc	MAGNOLIA BROWN EGGS
1/2 (100 g)	cup	sugar
2-1/2 (12.5 g)	tsp	iodized fine salt
1-1/2 (14 g)	tbsp	EMPEROR’S BEST INSTANT YEAST

1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED, melted
12 (65 g)	cloves	garlic, minced
1/8 (76.5 g)	cup	condensed milk
1 (21 g)	tbsp	honey
1 (5 g)	stalk	parsley, chopped (1 tbsp)
2 (100 g)	pc	MAGNOLIA BROWN EGGS

1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened
1/4 (62.5 mL)	cup	MAGNOLIA ALL PURPOSE CREAM
3 (23.4 g)	tbsp	powdered sugar

Procedure:

To make the buns, mix and knead dough ingredients in a bowl until soft and surface is smooth. Cover dough and let rise until double in size for about 1 to 2 hours.
To shape buns, gently deflate dough and divide into 12 pieces. Shape each peace into a ball. Flatten each dough ball with the palm of your hand until about 3-inch in diameter.
Place buns on parchment-lined baking sheet with 2-inch spaces in between. Cover and let rise until puffy, about an hour.
Bake buns in a preheated oven set to 350°F for 15 to 18 minutes or until golden brown. Cool completely. Set aside.
Make garlic butter by combining all ingredients in a bowl and set aside.
Make the cream cheese filling by beating cream cheese, cream and powdered sugar until light with an electric mixer. Transfer to a piping bag and set aside.
To assemble, slice bread into 8 sections without cutting through. Spoon/brush the garlic butter mixture over the bread. Pipe cream cheese filling in between the slices. Arrange buns on a baking sheet. Bake for 10-12 minutes until golden brown.

Makes 12 servings.

(Yield: 12 pc / 1 pc per serving)

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