This recipe is translated from Cookpad Taiwan. See original: 
生酮版韓式爆漿奶油糖霜八重瓣麵包
生酮版韓式爆漿奶油糖霜八重瓣麵包 
Keto Korean-Style Cream Cheese Frosting Flower Bread
小翎的生酮飲食實驗室 @Lynn_KetoLab_TW
This recipe is an adaptation of the Korean-style cream cheese garlic bread. Originally, the garlic bread comes in many flavors, not just the garlic and salted butter version. Today, we're making a sweet cream cheese frosting version.
The choice of cream cheese is because it maintains a 'buttery appearance' even after baking. Due to heating, the cream cheese develops a rich and thick flavor. Additionally, erythritol does not dissolve when heated, creating a sugar-grain cream cheese frosting texture.
Open in Cookpad AppCooking Instructions
- 1
Mix the dry ingredients for the bread base thoroughly.
- 2
Add cold water and mix well, then add olive oil and mix well.
- 3
Add hot water and mix well.
- 4
Form the mixture into a dough by hand.
- 5
For this experiment, a 6-inch silicone mat was used, which makes it easier to dry the bread base and prevents it from becoming soggy when cooling.
- 6
Place the dough into the silicone mat.
- 7
Preheat the oven to 340°F (170°C) and bake for 50-60 minutes.
- 8
For the cream cheese frosting: Mix the frosting ingredients thoroughly. Cream cheese is chosen to retain the shape of the frosting after baking.
- 9
Cut the cooled bread into four slices to create eight petals.
- 10
Stuff each bread petal with cream cheese frosting.
- 11
Bake at a low temperature of 300°F (150°C) for 5 minutes to make the cream cheese warm and semi-melted, forming a rich, creamy frosting.
- 12
Done
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1.椰奶置換成全脂牛奶的公式如下：椰奶ml*0.8=全脂牛奶mlex: 椰奶375ml*0.8=全脂牛奶300ml補上油脂=原始椰奶ml-全脂牛奶mlex:椰奶375ml-全脂牛奶300ml=75ml的油2. 椰子鮮奶油可以直接換成鮮奶油3.冰淇淋類不適用置換公式4.小烤箱廚友的水分添加、烘烤溫度與時間，請參考生酮漢堡麵包-小烤箱醜照實用版
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