Garlic Cheese Bread

🔥 Prep

• Soften the 200 g cream cheese at room temperature.
• Measure out 30 ml heavy cream.
• Measure out 15 g sugar.
• Measure out 30 ml condensed milk.
• Peel and mince the 4 cloves garlic.
• Crack the 1 pcs egg into a small bowl and beat lightly.
• Measure out 1 tbsp dried parsley.
• Measure out 0.25 tsp salt.
• Slice each of the 4 pcs bread rolls almost all the way through, leaving a hinge at the bottom, to create a pocket for filling.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• 2. Combine the softened 200 g cream cheese, 30 ml heavy cream, 15 g sugar, 30 ml condensed milk, and beat until smooth (medium speed, 2 minutes).
• 3. Stir in the minced 4 cloves garlic, 1 tbsp dried parsley, and 0.25 tsp salt into the cheese mixture; mix until evenly incorporated.
• 4. Slice each of the 4 pcs bread rolls almost all the way through, leaving a hinge at the bottom, to create a pocket.
• 5. Spoon the garlic‑cheese filling into each roll, distributing evenly (~50 g per roll).
• 6. Brush the tops of the stuffed rolls with the beaten 1 pcs egg for a shiny finish.
• 7. Place the rolls on the prepared baking sheet and bake for 12‑15 minutes until the tops are lightly golden.
• 8. Melt the remaining 100 g butter in a small saucepan over low heat; add the minced garlic (if any left) and cook for 1 minute until fragrant, then stir in the remaining dried parsley.
• 9. Remove the rolls from the oven, brush each generously with the garlic parsley butter, and return to the oven under the broiler (high) for 1‑2 minutes to achieve a golden, crisp top.
• 10. Let the rolls rest for 2 minutes before serving.

🔥 Serve

• Serve the garlic cheese bread warm, directly from the oven.
• Pair with a small bowl of soy‑ginger dipping sauce for an extra umami kick.
• Accompany with a side of quick‑pickled cucumber or kimchi to balance the richness.
• Enjoy alongside a light miso soup or a cup of jasmine tea.