You see, I don't always eat Korean food and at this point, I also really don't like Korean food but I made an exception with this - IT WAS SO GOOD, I HAD IT INGRAINED INTO THE BACK OF MY MIND LIKE IT WAS MY LAST NAME.
This recipe makes 8 buns or if you want to make large buns, it'll make 6 buns. (yes, my dad complained that they are gigantic last time when I made only 6 buns)
Simple bun recipe:
420g all purpose flour
1/4 cup sugar
2 1/4 tsp yeast
1 cup water (room temp)
85g salted butter (cold)
-Combine your yeast and water together and leave it to sit aside while you measure out your other ingredients
-Add your sugar in with your flour and mix roughly.
-Pour your yeasty water into your flour and give it another rough mix until the flour and water combined together. Leave it to sit for 30 seconds for the flour to absorb the water to form strands of gluten.
-Knead your dough for a minute and then add your cold butter in. Knead until your cold butter is fully incorporated inside of your dough. Stop kneading it after you can't see anymore butter in it. Any further and you risk over kneading it.
-Oil up another bowl and form your dough nicely into a ball and place it inside and cover it with a cloth or cling wrap and let it proof for 2 hours maximum or until doubled in size.
-After your first proof, punch your dough down, knead it for a couple of times to break the air bubbles inside and then shape it into a nice littke ball again. Divide the ball of dough into 8 equal parts.
-Grab one part and shape it into a bun form and place it into a grease baking pan. Repeat with the remaining dough parts.
-Let it rise for 30 minutes maximum or until it's doubled in size.
Bake for 20 minutes at 180°C
Cream Cheese Filling:
125g of cream cheese
30g of sugar
2 tbsp of milk (more if needed)
-Cream your room temperature cream cheese and sugar together until fully combined.
-Add your milk in and check if it's still thick, if the consistency is still too thick, add another tbsp of milk into it.
-Put into piping bag and wait for your buns to finish cooling
Garlic Butter Sauce:
150g of salted butter (melted)
1 egg
1 bulb of garlic (minced)
30g of sugar
3 tbsp of milk (or more)
2 tbsp of mixed dried herbs/fresh parsley
-Melt your butter and add your sugar in. Mix until your sugar is dissolved.
-Mince up 1 entire bulb of garlic and add into your butter and give it another mix
-Add 1 egg into the mixture and mix mix
-Add your herbs/parsley in and continue on mixing
-Add 3 tbsp of milk in and mix until it is fully combined.
Assemble:
-Once your buns have cooled down, take a sharp knife and cut 6 intersections into it.
-Pipe your cream cheese into all of the intersections of your buns.
-Take a bun and dip it directly head first into your garlic butter sauce. Don't let it sit inside, dip and take out.
-Place it back on your baking tray and repeat the same thing with the other buns.
Bake at 180°C for 10 minutes
In the OG buns in Korea, they use parsley for their buns instead of dried herbs but I can barely find any parsley at the supermarket that I go to so I used my mum's mixed herbs instead that was already at home.
It turned out perfect anyway so it's fine
Happy baking guys!!!!!
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