CHEESY, SPICY, SWEET KOREAN CREAM CHEESE GARLIC BREAD (NOT VERY HEALTHY :D)
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
5 Sweet buns (bought these from Iyengar bakery in Bangalore)
For the filling
100 grams Cream cheese
3 tsp Sugar (yes, I used sugar, NOT stevia 😂)
2 tsp Milk powder
For the topping
2 tsp Melted salted butter
1 tsp Ghee
1 tsp Garlic powder or minced garlic
1 tsp Korean chilli flakes (Gochugaru) or regular chilli flakes
1 tsp Chopped coriander
Method
Method:
- Using a sharp knife, make two cuts on the bun - like an X - but don’t cut all the way through.
- Mix together ingredients for the cream cheese filling. Stuff spoonfuls of this evenly inside each bun.
- Mix together ingredients for the buttery topping and brush over the buns.
- Toast the buns for 7-8 minutes at 200 C.
- Serve them HOT. Pull these apart, DIG IN and DON’T feel guilty about this later! 😋
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