1. in a medium sized bowl, combine the cream cheese with 3.5 tablespoons of sugar, stirring until the sugar is fully dissolved. once ready, transfer the mixture to a piping bag. set aside. 2. warm up a pan over medium low heat. then, melt 20g (about 0.7 ounce) of butter in the pan and add the minced garlic. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. increase the oven temperature to 425 degrees f (220 degrees c). while rolls cool, make cream cheese filling. mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
To make the cream cheese filling, combine softened cream cheese and powdered sugar in a mixing bowl. use a spatula or fork to mix until the mixture is creamy and smooth. transfer the filling to a pastry bag or a zip top bag and cut off a small piece of the tip, about 1 2 inch in size. set the bag aside for later use. Bake the garlic breads for 8 to 10 minutes or until the bread is crispy on the outside. make sure to keep an eye on the cream cheese garlic bread on the last couple minutes of baking to prevent it from getting too dark! 7. remove the breads from the oven and let it cool for a few minutes. enjoy!. Cut 6 wedges into each bun (like a pizza), without cutting completely through the base. mix the cream cheese and sugar, then place in a piping bag. pipe some of the cream cheese mixture into each slit in the buns. prepare the garlic butter sauce. dip the entire bread bun into the mixture. Add the sugar and mix well. add the heavy cream and whisk until smooth, scoop into a piping bag or a zip lock bag with one corner cut off or just use a knife and spatula when filling the bread. to make the garlic butter: melt the butter in a large bowl. add the minced garlic or paste, condensed milk and honey.
Cut 6 wedges into each bun (like a pizza), without cutting completely through the base. mix the cream cheese and sugar, then place in a piping bag. pipe some of the cream cheese mixture into each slit in the buns. prepare the garlic butter sauce. dip the entire bread bun into the mixture. Add the sugar and mix well. add the heavy cream and whisk until smooth, scoop into a piping bag or a zip lock bag with one corner cut off or just use a knife and spatula when filling the bread. to make the garlic butter: melt the butter in a large bowl. add the minced garlic or paste, condensed milk and honey. Preheat oven to 350°f and line a baking sheet with parchment paper. set aside. in a medium bowl, combine the cream cheese and powdered sugar and mix or beat until creamy and smooth. transfer mixture to a piping bag or zip top bag and cut off the corner to create an opening about 1 2 inch in size. In a bowl, whisk the cream cheese and sugar. taste. if your cream cheese is on the not so salty side, add just enough salt to create a good balance. start with a pinch, mix, taste and add more if needed. scoop the cream cheese filling into a piping bag fitted with a large tip (the shape of the tip doesn't matter).
Preheat oven to 350°f and line a baking sheet with parchment paper. set aside. in a medium bowl, combine the cream cheese and powdered sugar and mix or beat until creamy and smooth. transfer mixture to a piping bag or zip top bag and cut off the corner to create an opening about 1 2 inch in size. In a bowl, whisk the cream cheese and sugar. taste. if your cream cheese is on the not so salty side, add just enough salt to create a good balance. start with a pinch, mix, taste and add more if needed. scoop the cream cheese filling into a piping bag fitted with a large tip (the shape of the tip doesn't matter).
Comments are closed.