KOREAN CHEESE GARLIC BUNS RECIPE

Method

Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on slow speed for 3 mins and on fast speed for 8 mins. Dough temperature should not exceed 25°C. Bulk fermentation for 15 mins. After resting scale the dough into the desired weight. Shape and proof for another 35 to 40 mins at 32°C under 75% relative humidity. Bake at 200°C under falling temperature of 180°C for approximately 25 mins.

Cut each roll 75% down in 4 places (or 2 for 4 sections). Mix cream cheese, condensed milk, and salt; pipe into roll openings. Combine melted butter, egg, milk, condensed milk, garlic, salt, parsley, and paprika. Dip each roll in this mixture, then place on a baking sheet. Sprinkle with parmesan. Bake at 350°F (180°C) for ~15 minutes until golden.