
English: 
Hello my dear friends and not-yet-friends,
Welcome back to Mary's Test Kitchen
where we're making the indulgent Korean street
food,
6 Sided Cream Cheese Garlic Bread at home
and vegan!
Saturated with garlicky vegan butter and filled
with dairy-free cream cheese,
these buns are soft on the inside and deliciously
crispy on the outside.
When you bake them in your oven or air fryer,
they'll smell so good you won't want to wait
to dig in.
So let's dig into this recipe right away.
By slicing wedges into a few vegan milk bread
buns.
Or in my case, two really giant buns. I might've
gotten carried away with the idea of giant
puffy milk bread buns but hey, I like big
buns...
You finish the rest.
I used my new Easy Vegan Milk Bread recipe
for these but of course, you can go the even
easier route and just buy some nice soft white
rolls for this recipe instead.

English: 
Hello my dear friends and not-yet-friends,
Welcome back to Mary's Test Kitchen
where we're making the indulgent Korean street
food,
6 Sided Cream Cheese Garlic Bread at home
and vegan!
Saturated with garlicky vegan butter and filled
with dairy-free cream cheese,
these buns are soft on the inside and deliciously
crispy on the outside.
When you bake them in your oven or air fryer,
they'll smell so good you won't want to wait
to dig in.
So let's dig into this recipe right away.
By slicing wedges into a few vegan milk bread
buns.
Or in my case, two really giant buns. I might've
gotten carried away with the idea of giant
puffy milk bread buns but hey, I like big
buns...
You finish the rest.
I used my new Easy Vegan Milk Bread recipe
for these but of course, you can go the even
easier route and just buy some nice soft white
rolls for this recipe instead.

English: 
Leave about a half inch at the base so they
stay intact.
And you get this structure...reminds me of
those origami fortune telling things. You
ever make or play with those?
Anyways, put those on a parchment lined baking
sheet for later while we make the cream cheese
filling.
Into a large mixing bowl, add a tablespoon
of sugar.
Yes, sugar.
Just go with it.
Plus a quarter cup of cold vegan butter
And a half cup of vegan cream cheese.
Whip it until everything is combined and fluffy.
Then, then transfer to a piping bag or other
strong bag with a tip you can cut off later.
I'll put that in the fridge so it doesn't
melt
while we make the garlic butter wash that
will soak into the bread
and make it super flavourful on the inside
and crispy on the outside
after we bake it.
Using the same bowl as before,
combine a couple tablespoons of plain soy
milk

English: 
Leave about a half inch at the base so they
stay intact.
And you get this structure...reminds me of
those origami fortune telling things. You
ever make or play with those?
Anyways, put those on a parchment lined baking
sheet for later while we make the cream cheese
filling.
Into a large mixing bowl, add a tablespoon
of sugar.
Yes, sugar.
Just go with it.
Plus a quarter cup of cold vegan butter
And a half cup of vegan cream cheese.
Whip it until everything is combined and fluffy.
Then, then transfer to a piping bag or other
strong bag with a tip you can cut off later.
I'll put that in the fridge so it doesn't
melt
while we make the garlic butter wash that
will soak into the bread
and make it super flavourful on the inside
and crispy on the outside
after we bake it.
Using the same bowl as before,
combine a couple tablespoons of plain soy
milk

English: 
and a tablespoon of cornstarch.
The setting power of this combo makes up for
the egg that is normally used.
Then the rest of the ingredients.
I'm using pre-minced garlic though I wish
I was using fresh to be honest.
A quarter cup melted vegan butter.
One tablespoon nutritional yeast.
A tablespoon of dried parsley.
A tablespoon of corn syrup.
Half a teaspoon of dried basil and also garlic
powder but that extra bit is optional.
I added it to make up for the less potent
store-bought pre-minced garlic.
During this time of social distancing,
you just get the garlic you can get
and make it work!
Now for the fun part.
Get that cream cheese mix out of the fridge
and pipe it between each wedge.
Start at the base of the wedges so they fan
out.
I'm doing a little at a time and going around
to make sure I have enough
and it goes in evenly.
Then for the even more fun part.
Dunk an entire filled bun in the garlic butter
wash.
Really get it in there

English: 
and a tablespoon of cornstarch.
The setting power of this combo makes up for
the egg that is normally used.
Then the rest of the ingredients.
I'm using pre-minced garlic though I wish
I was using fresh to be honest.
A quarter cup melted vegan butter.
One tablespoon nutritional yeast.
A tablespoon of dried parsley.
A tablespoon of corn syrup.
Half a teaspoon of dried basil and also garlic
powder but that extra bit is optional.
I added it to make up for the less potent
store-bought pre-minced garlic.
During this time of social distancing,
you just get the garlic you can get
and make it work!
Now for the fun part.
Get that cream cheese mix out of the fridge
and pipe it between each wedge.
Start at the base of the wedges so they fan
out.
I'm doing a little at a time and going around
to make sure I have enough
and it goes in evenly.
Then for the even more fun part.
Dunk an entire filled bun in the garlic butter
wash.
Really get it in there

English: 
and all over the outside.
Put it back on your parchment-lined baking
sheet.
And do the other one.
If you had any whipped cream cheese mix left,
pipe it into the middles.
Then these go into the oven,
preheated to 425°F or 220°C for 15 to 20
minutes.
If you have smaller buns, you should check
them at the 10 minute mark.
If you're using an air-fryer, there's no need
to preheat. Just place them in the basket,
make sure there is a couple inches of space
between and air fry at 400 or and your buns
should be done in about 10 minutes depending
on the power of your machine and size of your
basket.

English: 
and all over the outside.
Put it back on your parchment-lined baking
sheet.
And do the other one.
If you had any whipped cream cheese mix left,
pipe it into the middles.
Then these go into the oven,
preheated to 425°F or 220°C for 15 to 20
minutes.
If you have smaller buns, you should check
them at the 10 minute mark.
If you're using an air-fryer, there's no need
to preheat. Just place them in the basket,
make sure there is a couple inches of space
between and air fry at 400 or and your buns
should be done in about 10 minutes depending
on the power of your machine and size of your
basket.

English: 
Your kitchen is going to incredible either
way.
Listen to that sizzle.
I love it!
I can hardly wait to get in there!
But I'm going to sprinkle a little black salt
over top for just the slightest eggy flavour.
It's so crispy on the outside.
So soft on the inside.
Very garlicky. Very buttery. With a mild cheesy
flavour and creaminess as well.
And the sweetness, while not my usual thing,
is pretty good!
As you can tell, this is very rich.
One or two of these wedges is more than enough
for a snack.
So you see, even though I tried to make this
recipe a reasonable size...
we're gonna have leftovers.
Which is fine because it's really easy to
store these.

English: 
Your kitchen is going to incredible either
way.
Listen to that sizzle.
I love it!
I can hardly wait to get in there!
But I'm going to sprinkle a little black salt
over top for just the slightest eggy flavour.
It's so crispy on the outside.
So soft on the inside.
Very garlicky. Very buttery. With a mild cheesy
flavour and creaminess as well.
And the sweetness, while not my usual thing,
is pretty good!
As you can tell, this is very rich.
One or two of these wedges is more than enough
for a snack.
So you see, even though I tried to make this
recipe a reasonable size...
we're gonna have leftovers.
Which is fine because it's really easy to
store these.

English: 
You can cut them up into individual portions.
And spread them out on the same baking sheet.
Wait until they are cooled to room temperature
and stick the whole tray in the freezer.
Once they'e totally frozen you can pop them
into a freezer bag.
I go into more detail on the printable recipe
which,
as always, is linked in the description.
So will you try it?
Let me know in the comments below.
I know the sweetness of this garlic bread
might throw some of you off
but it's really quite interesting.
It would be so excellent alongside lasagna...
when it's lasagna season again.
Right now it's too hot for me to think about!
Coming up next, I'll share the tutorial for
the giant milk bread buns in case you want
those specifically.
And I'm re-editting my best vegan burger tutorial
because there are some FAQ's I want to address,
plus there's some fat to trim off that video.
Thanks so much for watching to the end, my
friend. Please give this video a thumbs up
if you liked it and share it with anyone you
miss going out for snacks with.

English: 
You can cut them up into individual portions.
And spread them out on the same baking sheet.
Wait until they are cooled to room temperature
and stick the whole tray in the freezer.
Once they'e totally frozen you can pop them
into a freezer bag.
I go into more detail on the printable recipe
which,
as always, is linked in the description.
So will you try it?
Let me know in the comments below.
I know the sweetness of this garlic bread
might throw some of you off
but it's really quite interesting.
It would be so excellent alongside lasagna...
when it's lasagna season again.
Right now it's too hot for me to think about!
Coming up next, I'll share the tutorial for
the giant milk bread buns in case you want
those specifically.
And I'm re-editting my best vegan burger tutorial
because there are some FAQ's I want to address,
plus there's some fat to trim off that video.
Thanks so much for watching to the end, my
friend. Please give this video a thumbs up
if you liked it and share it with anyone you
miss going out for snacks with.

English: 
Gosh, I really miss eating out.
Anyways, please subscribe if you haven't already
for more easy vegan recipes. Stay well and
stay safe.
Bye for now!

English: 
Gosh, I really miss eating out.
Anyways, please subscribe if you haven't already
for more easy vegan recipes. Stay well and
stay safe.
Bye for now!
