Cream Cheese Pull-Apart Garlic Bread _ Anything With Alvin

The Art of Making Garlic Bread at Street Market

Our team is always excited to experiment with new recipes and ingredients, especially when it comes to garlic bread. Today, we're making not one, but two versions of this classic street food: a Hasselback baguette-style garlic bread with cream cheese, and a traditional American-style garlic bread.

As we prepare our ingredients, we have a lot of leftover garlic custard that wasn't soaked in the bread. We decide to make some fun shapes out of this by cutting one half of the baguette into a castle shape and turning it into a "half-Castle baguette" with cream cheese piping between each slice. On the other side, we create a diamond-shaped cross-hatch pattern without cream cheese, comparing how the cream cheese affects the flavor and texture.

We also find some leftover bread in the studio, which was previously used for a shoot but no longer needed. We cut it into small cubes and toss them into our garlic soak mixture, coating them evenly and adding a sprinkle of cheese on top before baking them in the oven.

Our first batch of garlic bread is now coming out of the oven, perfectly golden brown and crispy on top. As we take them out of the oven, I technically should let them cool down to room temperature, but since they're baked fresh every day in our studio, it's hard to resist the temptation of piping hot garlic bread.

The flavor of this first batch is really nice, with a softer, fluffier texture and a slightly sweet flavor coming from both the cream cheese and the garlic. The egg and cream soak through the crust, making it more like a sula type of bread that's palatable to people walking around in the street food market.

When we take a bite of one of our Hasselback baguette-style garlic breads, it's definitely better at room temperature. Eating one right out of the oven was a little too hot, but peeling off a slice is a great way to serve this kind of thing at parties. I also really like the traditional American-style garlic bread that doesn't have cream cheese; it's very own and still quite delicious.

One of the best things about our garlic breads is the addition of those cubes baked off at the very end, which add a nice crunch as croutons to the dish. And let's not forget the aroma of freshly baked garlic bread wafting through our studio - it's definitely a winner when it comes to making people happy.

The Making of Our Garlic Bread

Our journey into making these two types of garlic bread begins with cutting a baguette in half and turning one half into a castle shape. We then pipe cream cheese between each slice, creating a fun design that adds an extra layer of flavor and texture.

On the other side of the baguette, we create a diamond-shaped cross-hatch pattern using no cream cheese at all. This is interesting because it allows us to compare how the cream cheese affects the flavor and texture of our garlic bread.

We have leftover garlic custard that wasn't soaked in the bread, which we use as an ingredient in our garlic soak mixture. We add a sprinkle of cheese on top before baking them in the oven, creating a crispy crust on the outside while keeping the inside soft and fluffy.

The Leftover Bread: A Happy Accident

As it turns out, having leftover bread was no accident at all. Our team member Kendall mentioned that they didn't need the bread anymore from a shoot, but thankfully we were able to repurpose it into our garlic soak mixture.

We found some leftover bread in the studio and decided to cut it into small cubes before adding them to our garlic soak mixture. This was a happy accident because it allowed us to add an extra layer of flavor and texture to our garlic breads.

Our Garlic Bread: A Game-Changer

Today, we made not one but two versions of garlic bread that have wowed our taste buds. Our Hasselback baguette-style garlic bread with cream cheese has a softer, fluffier texture and a slightly sweet flavor coming from both the cream cheese and the garlic.

The traditional American-style garlic bread without cream cheese is also a game-changer, offering a crunchy crust and a bold, pungent flavor that's reminiscent of Asian pastries. The addition of those cubes baked off at the very end adds a nice crunch as croutons to the dish.

We're thrilled with how our garlic bread turned out and can't wait to share it with you. Whether you're in the mood for something soft and fluffy or crunchy and bold, we've got you covered.

The Benefits of Using Squarespace

As always, I want to thank Squarespace for sponsoring today's episode. They're an all-in-one platform that provides everything from website builders to online stores and domains. My websites have been built on Squarespace for years, and I'm excited to share the new one, Babi Dosh.

Using Squarespace was a game-changer for me because it allowed me to focus on what really matters: creating delicious recipes and sharing them with my audience. The platform is user-friendly, secure, and scalable - making it the perfect choice for anyone looking to build an online presence.

With Squarespace, you can create stunning websites that showcase your brand and products. You can also use their e-commerce tools to sell your products directly to customers and track orders in real-time.

Overall, I'm grateful for the support of Squarespace and look forward to continuing to work with them in the future.

"WEBVTTKind: captionsLanguage: enhello there welcome back to another episode of anything with Alvin where today we're going to be taking on Korean style cream cheese garlic bread and I'm honestly fascinated by this dish because it seems to be quite different than your typical American style garlic bread from both the cream cheese filling to the egg style custard soak I think that this will be a very fun recipe I want to thank Squarespace for sponsoring this episode and supporting the BCU from the very beginning I'm excited to announce my new website Babi Dosh or as I like to call it babby Dosh the ultimate destination for all things BCU there's all the recipes from my videos exclusive new recipes you can search by genre or ingredient you can even toggle between you and metric and scaled the serving size we heard your feedback about everything you wanted from the site so that's what we did you can get 10% off your first Squarespace order by visiting squarespace.com sbish so the first things first we do have to make the dough sometimes the shops use day old bread or what seems to be prepackaged rolls but I thought it would be a good idea to make the rolls ourselves this is a pretty standard recipe 585 G of allpurpose flour 1 teaspoon of instant yeast 50 g of granulated sugar and 2 tpoon of kosher salt it combined in the bowl of a sand mixer and then we're going to add 1 and 1/2 cups of warm water and let this go on medium for about 15 minutes or so because we're aiming for a pretty good gluten development to look for that window paint pattern when you stretch the dough between your fingers all right my dough is now looking pretty good it's got some good stretch to it so we're going to take it out of the stand mixer and dump this in a sprayed oiled container to let proof for about 1 hour or so until it has increased in size now let's make the cream cheese mixture this is pretty simple it's about 16 oz of cream cheese and 4 tbsps of powdered sugar that we're just going to whip slightly in the same stand mixer until it is combined and homogenous this gets transferred into a Piping Bag to be saved for later our dough has now proofed and is increased in size so we're going to take it out of its container and onto a work surface with some bench flour then we're going to cut this dough into roughly six equal balls and shape them hopefully trying to get them to the same size clearly I'm not very good at dividing this into equal sizes we now have some very large rolls in some that are not as large so uh let's just say I did this because it was interesting to see how the different sizes would affect the final texture in the end if it makes sense to make this with a larger roll or a smaller one once these six completely uneven balls of dough have now been rolled into tight little balls we're going to let them proof with a cover for just a little bit more about 30 to 45 minutes just until they're ready to be baked now that they've grown Bo just a little bit we're going to egg wash the top we're going to bake these in a 400° F oven for about 20 minutes until they're nice nice and golden brown and everybody is big round and shiny all right on to my favorite part of this recipe that garlic custard so in Korea I feel like it's pretty common to use minced garlic in a lot of applications due to its convenience and the fact that you can use a lot at a time without having to chop a bunch of garlic and I'm sure it would be pretty tiring for all those stores that sell this garlic bread to be chopping so much fresh garlic each and every day but I do want to try this with fresh garlic as well so I going to cut up 12 entire cloves of garlic and my idea is to split the custard into two one that uses minced garlic comes from the jar and one that uses fresh garlic that has been hand chopped right beforehand so to make this garlic custard we're going to combine 1 cup of melted butter 2 cups of half and half 4 tpoon of sugar and four eggs total mixing that together until everything is as homogeneous as possible now we're going to separate these into two even batches and add in our freshly minced garlic to one batch and the minced garlic from the jar to the other bat then we're going to add in a heavy dose of dried parsley to both giving it both a green color and hopefully slight green flavor our bread is now cooled a little bit which means we can cut into it we're going to take a roll and cut this into a 8-sided star shape going down the middle halfway through we're going to go again turn it 90° halfway through and then we're going to repeat that until we have eight beautiful petals and just like in the videos we're going to take our cream cheese and pipe that between those petals to making sure to fill all eight and that way it opens up the bread as well for some good dunking later but before we can do that beautiful dip into our garlic custard there are eggs in here which means that it does need to be slightly cooked over a benm Marie in order to emulsify and thicken otherwise the butter and the half and half is just going to sit there floating and it's not the correct texture so we're going to take each of our garlic custard batches and put that over a pot of simmering water and just slowly whisk that for about 10 to 15 minutes until it has come to a nice thick syrupy consistency now for the really fun part we're going to make sure to keep an eye on which one is fresh and which one is minced garlic from the jar and dunk our entire roll of split cream cheese filled garlic bread into this soak making sure to catch a lot of that garlic on the way back up and making sure that every single nook and cranny is soaked through which is the really fun part three of these get the same treatment on one side of the tray and the other three will get the same treatment on the other side of the tray to be honest it's going to be hard to tell the difference on which one is the fresh garlic and which one is not but hopefully we can do our best and if we can't well that answers the question now for the final touch each of these breads get a nice little piping of cream cheese to finish off right in the center and then a good sprinkling of either parmesan or pecino cheese it seems to me that they're just using some sort of powdered cheese on top and that's pretty common to what you would do with normal garlic bread anyway so it's going to get a nice dusting and go into an oven at about 375° for about 15 to 20 minutes just until they're golden brown and crispy on top now while those are baking we do have a lot of leftover garlic custard that wasn't soaked in the bread so we're going to make some fun shapes out of this I had an idea to take this baguette cut it in half and to turn one half into this half Castle bag garlic bread situation and make sure to pipe cream cheese in between each one of those slices and the other into the more of a cross-hatch diamond powder garlic bread version where there's no cream cheese at all that way we can compare how the cream cheese affects it and how the cream cheese is e necessary or just a fun addition either way both of these get a nice good dunk inside and again get some dusting of cheese onto a tray and into the oven to bake as well but hey it looks like there's still some leftover garlic custard and I don't want to throw that away so we found some left bread they's lying around in the studio Kendall said that they uh they didn't need it anymore from a shoot so we can use it definitely not suspicious but we're in the spirit of not wasting things and making fun food at a leftovers we're going to cut those little cubes up and just toss them into our garlic soak mixture making sure that they're all nice and coated and putting them onto a tray spreading them out giving them a cheese shower and going right into the oven as well needless to say we have a lot of garlic bread in the studio today all right our first batch is now coming out of the oven nice beautiful star- shaped and perfectly golden brown on top now to be honest I technically should let this cool the room temperature because in the videos these are definitely baked fresh every day but as a Street Market sometimes they're not really sold at the hot temperature and they're probably room temperature or slightly cooler depending on the weather honestly it can't really resist the appeal of just piping hot garlic bread so we're going to go in for a taste now the flavor is really really nice so this is a very different than your typical American garlic bread american garlic bread is usually crusty really chewy and has a really strong pungent garlic buttery herb flavor which is really delicious this is more reminiscent of pastries you might find at Asian bakeries a little more mellow softer fluffier bread with a slightly sweet flavor coming both from the cream cheese and the garlic bread custard the texture is also very soft on the inside even though the crust is nice and crispy because the egg and the cream kind of soak through it's more of like a sule kind of bread it's definitely got a lighter more fluffier texture which I think is more palatable to people walking around in the street food market and the cream cheesee is a nice addition to the garlic the sugar doesn't really bother me at all it just kind of helps mellow things out and makes you want to eat more and it's kind of fun to peel one petal off at a time until you end up with the base and you just eat that too all right how about our baguette garlic breads that we've made now eating one of the Hasselback ones was definitely a little too hot I think this would taste a lot better room temperature when things aren't scorching but the way that you can just peel off a slice is a pretty good way to serve this kind of thing at a party and I really like the one that doesn't have cream cheese as well this one is a little bit more similar to your typical American style garlic bread cuz it doesn't have that softer mellow or flavor but still quite delicious and it's very own right and those cubes that are baked off at the very end are also nice little garlic bread croutons let's just say the entire Place smells like delicious garlic bread and between the few of us that were in the studio that day you made sure to take claim on which one you wanted the most pack this up take it home and enjoy a garlic filed day probably not going to go out and talk a bunch to people right in in front of their face cuz it wouldn't smell too good but hey at least your stomachs are happy thanks again to Squarespace for sponsoring today's episode from websites to online stores to domains to analytics Squarespace is the all-in-one platform for you to build your online presence all of my websites over the years have been with Squarespace and I'm excited to share the new one Babi Dosh we were able to use squarespace's website builder and custom Integrations to create a site that provides a powerful cooking experience if you want to try Squarespace for yourself you can start your free trial today by visiting squarespace.com babish to get 10% off your first purchasehello there welcome back to another episode of anything with Alvin where today we're going to be taking on Korean style cream cheese garlic bread and I'm honestly fascinated by this dish because it seems to be quite different than your typical American style garlic bread from both the cream cheese filling to the egg style custard soak I think that this will be a very fun recipe I want to thank Squarespace for sponsoring this episode and supporting the BCU from the very beginning I'm excited to announce my new website Babi Dosh or as I like to call it babby Dosh the ultimate destination for all things BCU there's all the recipes from my videos exclusive new recipes you can search by genre or ingredient you can even toggle between you and metric and scaled the serving size we heard your feedback about everything you wanted from the site so that's what we did you can get 10% off your first Squarespace order by visiting squarespace.com sbish so the first things first we do have to make the dough sometimes the shops use day old bread or what seems to be prepackaged rolls but I thought it would be a good idea to make the rolls ourselves this is a pretty standard recipe 585 G of allpurpose flour 1 teaspoon of instant yeast 50 g of granulated sugar and 2 tpoon of kosher salt it combined in the bowl of a sand mixer and then we're going to add 1 and 1/2 cups of warm water and let this go on medium for about 15 minutes or so because we're aiming for a pretty good gluten development to look for that window paint pattern when you stretch the dough between your fingers all right my dough is now looking pretty good it's got some good stretch to it so we're going to take it out of the stand mixer and dump this in a sprayed oiled container to let proof for about 1 hour or so until it has increased in size now let's make the cream cheese mixture this is pretty simple it's about 16 oz of cream cheese and 4 tbsps of powdered sugar that we're just going to whip slightly in the same stand mixer until it is combined and homogenous this gets transferred into a Piping Bag to be saved for later our dough has now proofed and is increased in size so we're going to take it out of its container and onto a work surface with some bench flour then we're going to cut this dough into roughly six equal balls and shape them hopefully trying to get them to the same size clearly I'm not very good at dividing this into equal sizes we now have some very large rolls in some that are not as large so uh let's just say I did this because it was interesting to see how the different sizes would affect the final texture in the end if it makes sense to make this with a larger roll or a smaller one once these six completely uneven balls of dough have now been rolled into tight little balls we're going to let them proof with a cover for just a little bit more about 30 to 45 minutes just until they're ready to be baked now that they've grown Bo just a little bit we're going to egg wash the top we're going to bake these in a 400° F oven for about 20 minutes until they're nice nice and golden brown and everybody is big round and shiny all right on to my favorite part of this recipe that garlic custard so in Korea I feel like it's pretty common to use minced garlic in a lot of applications due to its convenience and the fact that you can use a lot at a time without having to chop a bunch of garlic and I'm sure it would be pretty tiring for all those stores that sell this garlic bread to be chopping so much fresh garlic each and every day but I do want to try this with fresh garlic as well so I going to cut up 12 entire cloves of garlic and my idea is to split the custard into two one that uses minced garlic comes from the jar and one that uses fresh garlic that has been hand chopped right beforehand so to make this garlic custard we're going to combine 1 cup of melted butter 2 cups of half and half 4 tpoon of sugar and four eggs total mixing that together until everything is as homogeneous as possible now we're going to separate these into two even batches and add in our freshly minced garlic to one batch and the minced garlic from the jar to the other bat then we're going to add in a heavy dose of dried parsley to both giving it both a green color and hopefully slight green flavor our bread is now cooled a little bit which means we can cut into it we're going to take a roll and cut this into a 8-sided star shape going down the middle halfway through we're going to go again turn it 90° halfway through and then we're going to repeat that until we have eight beautiful petals and just like in the videos we're going to take our cream cheese and pipe that between those petals to making sure to fill all eight and that way it opens up the bread as well for some good dunking later but before we can do that beautiful dip into our garlic custard there are eggs in here which means that it does need to be slightly cooked over a benm Marie in order to emulsify and thicken otherwise the butter and the half and half is just going to sit there floating and it's not the correct texture so we're going to take each of our garlic custard batches and put that over a pot of simmering water and just slowly whisk that for about 10 to 15 minutes until it has come to a nice thick syrupy consistency now for the really fun part we're going to make sure to keep an eye on which one is fresh and which one is minced garlic from the jar and dunk our entire roll of split cream cheese filled garlic bread into this soak making sure to catch a lot of that garlic on the way back up and making sure that every single nook and cranny is soaked through which is the really fun part three of these get the same treatment on one side of the tray and the other three will get the same treatment on the other side of the tray to be honest it's going to be hard to tell the difference on which one is the fresh garlic and which one is not but hopefully we can do our best and if we can't well that answers the question now for the final touch each of these breads get a nice little piping of cream cheese to finish off right in the center and then a good sprinkling of either parmesan or pecino cheese it seems to me that they're just using some sort of powdered cheese on top and that's pretty common to what you would do with normal garlic bread anyway so it's going to get a nice dusting and go into an oven at about 375° for about 15 to 20 minutes just until they're golden brown and crispy on top now while those are baking we do have a lot of leftover garlic custard that wasn't soaked in the bread so we're going to make some fun shapes out of this I had an idea to take this baguette cut it in half and to turn one half into this half Castle bag garlic bread situation and make sure to pipe cream cheese in between each one of those slices and the other into the more of a cross-hatch diamond powder garlic bread version where there's no cream cheese at all that way we can compare how the cream cheese affects it and how the cream cheese is e necessary or just a fun addition either way both of these get a nice good dunk inside and again get some dusting of cheese onto a tray and into the oven to bake as well but hey it looks like there's still some leftover garlic custard and I don't want to throw that away so we found some left bread they's lying around in the studio Kendall said that they uh they didn't need it anymore from a shoot so we can use it definitely not suspicious but we're in the spirit of not wasting things and making fun food at a leftovers we're going to cut those little cubes up and just toss them into our garlic soak mixture making sure that they're all nice and coated and putting them onto a tray spreading them out giving them a cheese shower and going right into the oven as well needless to say we have a lot of garlic bread in the studio today all right our first batch is now coming out of the oven nice beautiful star- shaped and perfectly golden brown on top now to be honest I technically should let this cool the room temperature because in the videos these are definitely baked fresh every day but as a Street Market sometimes they're not really sold at the hot temperature and they're probably room temperature or slightly cooler depending on the weather honestly it can't really resist the appeal of just piping hot garlic bread so we're going to go in for a taste now the flavor is really really nice so this is a very different than your typical American garlic bread american garlic bread is usually crusty really chewy and has a really strong pungent garlic buttery herb flavor which is really delicious this is more reminiscent of pastries you might find at Asian bakeries a little more mellow softer fluffier bread with a slightly sweet flavor coming both from the cream cheese and the garlic bread custard the texture is also very soft on the inside even though the crust is nice and crispy because the egg and the cream kind of soak through it's more of like a sule kind of bread it's definitely got a lighter more fluffier texture which I think is more palatable to people walking around in the street food market and the cream cheesee is a nice addition to the garlic the sugar doesn't really bother me at all it just kind of helps mellow things out and makes you want to eat more and it's kind of fun to peel one petal off at a time until you end up with the base and you just eat that too all right how about our baguette garlic breads that we've made now eating one of the Hasselback ones was definitely a little too hot I think this would taste a lot better room temperature when things aren't scorching but the way that you can just peel off a slice is a pretty good way to serve this kind of thing at a party and I really like the one that doesn't have cream cheese as well this one is a little bit more similar to your typical American style garlic bread cuz it doesn't have that softer mellow or flavor but still quite delicious and it's very own right and those cubes that are baked off at the very end are also nice little garlic bread croutons let's just say the entire Place smells like delicious garlic bread and between the few of us that were in the studio that day you made sure to take claim on which one you wanted the most pack this up take it home and enjoy a garlic filed day probably not going to go out and talk a bunch to people right in in front of their face cuz it wouldn't smell too good but hey at least your stomachs are happy thanks again to Squarespace for sponsoring today's episode from websites to online stores to domains to analytics Squarespace is the all-in-one platform for you to build your online presence all of my websites over the years have been with Squarespace and I'm excited to share the new one Babi Dosh we were able to use squarespace's website builder and custom Integrations to create a site that provides a powerful cooking experience if you want to try Squarespace for yourself you can start your free trial today by visiting squarespace.com babish to get 10% off your first purchase\n"