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Ingredients
- 2 tbsp butter
- 2 tbsp mayo
- ½ tbsp Dijon mustard
- 3 cloves of garlic
- 1 tbsp parsley
- 1 tsp Italian herbs seasoning
- 1 tsp salt
C'est vraiment bon.
Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé
Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.
Ingredients
Tangzhong
- 50gm (1/3 cup) bread flour
- 250ml (1cup water, could be replaced by milk, or 50/50 water and milk)
Bread
- 350gm (2½ cups) bread flour
- 55gm (3 Tbsp+2 tsp) caster sugar
- 5gm (1 tsp) salt
- 56gm egg (equals to 1 large egg)
- 7gm (1Tbsp +1 tsp) milk powder (to increase fragrance, optional)
- 125ml (½ cup) milk
- 120gm tangzhong (use half of the tangzhong you make from above)
- 5 to 6gm (2 tsp) instant yeast
- 30gm (3 Tbsp) butter (cut into small pieces, softened at room temperature)
Fillings
- bacon, to taste
- cheese, to taste
Instructions
Tangzhong
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
Bread
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
- Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
- Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
- Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
Ingredients
- 2½ cups macaroni (cooked)
- 4 tbsp butter
- 4 tbsp flour
- 1-1½ lbs of cheese (shredded)
- 2 cups warm milk
Instructions
- Preheat oven to 375°F.
- Melt butter in a skillet, add flour.
- Stir together, cooking about 1 minute.
- Add milk.
- Cook together until thick (10-15 min).
- Make sure the roux and milk are mixed together well.
- Add ¾ of the cheese to the roux.
- Melt.
- Put cooked macaroni in a casserole dish.
- Pour the roux and cheese into the macaroni.
- Mix well.
- Put rest of cheese on top.
- Cook in the oven for 20 min.
Source : la grand-mère d'un utilisateur de Imgur
J'ai goûté ça, il y a bien longtemps ! J'avais trouvé ça très bon.
Il faut que j'essaye ça maintenant !
Par contre, je ne suis pas sur que ça plaise à tout le monde :)
Comment faire du parmesan à la maison
Ça faisait longtemps que je voulais essayer ce pain là. L'attente a été récompensée, c'est vraiment très bon.
Je le referais probablement mais je ferais plus de boules. J'en avais fait 32, mais je pense que ce n'est pas assez.
Yields 1 loaf
Ingredients
- 2 teaspoons active dry yeast
- 1 ⅓ cups barely warm water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 3 ½ cups all purpose (or bread) flour
- ¼ cup butter, melted
- 1 tablespoon dried parsley flakes
- 2 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
- In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
- Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Ça a l'air vraiment bon...
Je crois qu'il n'y a rien à ajouter à ça :)
Le processus étape par étape de la fabrication de Cheddar à la maison.
Excellent pain. Le gout du fromage et de l'ail est bien équilibré. À refaire!
C'est une réussite. J'ai malheureusement lu la recette trop rapidement.
Du coup, j'ai oublié la sauce piquante et j'ai mis les épices dans la moutarde au lieu de les mettre sur le fromage.
Mais je crois que ça ne change pas grand chose.
Miam! des pommes de terre, du fromage, ça ne peut être que bon :)
Ingredients
- 2 ½ cups mashed potatoes
- 1 ½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
- salt, pepper
- ½ cup farmer’s cheese or ricotta
- 4 oz Mozzarella cheese, grated (you can use any cheese that you like)
- fresh parsley and chives, minced
- 2–4 Tablespoons heavy cream
- oil, for pan frying
Instructions
- Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
- Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
1.In another bowl, combine the rest of the ingredients, the farmer’s cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer’s cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly. - Take about a ¼ cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
1.In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown. - Drain the potato cakes on paper towels and serve warm.
C'est excellent mais attention aux odeurs. La cuisson révèle toute la force du fromage.
En bouche, le gout est plus délicat !
À refaire sans hésiter.
Attention ! En suivant le temps indiqué, il manque légèrement de cuisson au centre du pain. Cependant, il était déjà bien bruni sur le dessus. Il faudra le couvrir de papier aluminium pour continuer la cuisson sans brûler le dessus.
Ingredients for the dough
- 1 pkg. Red Star Platinum yeast
- ¼ Cup warm water
- 1 Cup warm milk
- 3 ¼- ½ Cup unbleached, all-purpose flour
- 1 tsp. salt
- ¼ tsp. coarse ground pepper
- 2 Tbsp. butter, softened
- 1¼ Cup finely shredded Asiago cheese
Ingredients for the topping
- 1 egg, well-beaten
- ¼ Cup finely shredded Asiago cheese
Instructions
- Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
- Add one cup of flour, then additional dough ingredients.
- EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding additional flour, as necessary, if the dough is too sticky.
- Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
- Cover and let rise until doubled.
- Punch down the dough and remove it from the bucket.
- Form into one large French-style loaf, or two smaller loaves.
- Place on a lightly-greased baking sheet or in two smaller lightly-greased loaf pans.
- Cover with a clean dishtowel and let rise until doubled, usually 30-45 minutes.
- Preheat oven to 375°F.
- Lightly “slash” the tops of the loaves with a sharp serrated knife.
- Brush the tops with the beaten egg, then sprinkle with the cheese.
- Bake for 30-35 minutes, or until lightly browned.
- Remove from pan and let cool on a wire rack. ENJOY!!!
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon jalapeno powder (substitute with smoked paprika)
- 2 tablespoons sugar
- 2 1/4 cups grated sharp cheddar cheese
- 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
- 1/4 cup melted butter
- Preheat oven to 350 degrees Fahrenheit
- Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
- Mix well. Grease 9x5 bread pan and place dough in the pan
- Cover top with melted butter and remaining cheese
- Bake for 50 minutes to an hour and enjoy.
I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.
Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.
Une spécialité argentine qui à l'air vraiment intéressante. À essayer.
D'autres recettes :
Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.
Ingredients
- 1¾ cups whole milk
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons sugar
- 1 (¼-ounce) package instant dry yeast
- 4 cups unbleached all-purpose flour, plus more for kneading
- Vegetable oil or nonstick cooking spray, as needed
- 2 teaspoons kosher salt
- ¼ cup Sriracha
- 1 cup (4 ounces) shredded sharp Cheddar cheese
Preparation
- In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
- In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
- After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
- Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
- Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
- Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.