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Milk core sandwich

Milk core sandwich


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Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Milk core sandwich:

I cut the milk core horizontally and obtained 3 slices of cheese. I passed the cheese slices through the flour, then through the beaten egg and I fried them on both sides for about 2 minutes. I cut the bun horizontally and I got 2 slices. I greased the slices of bread with mustard and then placed the pieces of ham on one of them. I added the breadcrumbs, then the sliced ​​pickles. I added the second half of the bun and served.


Why wholemeal bread?

Doctors recommend this bread because it is rich in fiber, nutrients and vitamins, the flour comes practically from the whole mill of wheat grains (including bran). This wholemeal bread also has a lower glycemic index. In wholemeal flour we have everything that is best and this is also reflected in the robust, rich taste of a homemade bread prepared from it.

We must understand that breads are NOT prepared only from wholemeal flour or only from rye flour because they come out sticky, thick. These flours are used in a mixture with white flour, in different proportions. I also made bread with 40% rye flour (the remaining 60% being white flour) & # 8211 see the recipe here.

In the case of wholemeal wheat flour we can tilt the balance towards it: 60% wholemeal flour and the remaining 40% white flour but you can also test 70% -30%. For a special flavor and texture, I chose to make a poolish in the evening to use wholemeal flour, whipped milk or yogurt and honey. This preference will give a fantastic flavor to the bread! I like cumin seeds breads so I put some in this preference and their aroma was very nice soaked in it. Rye flour tastes like cardboard if it is not so preferred. Whole wheat has a more pleasant aroma, somehow walnut. Both absorb a lot of liquid (water, milk, yogurt, etc.) so do not be afraid of the proportions in the box of ingredients that are completely different from those of a white flour.

I used a natural whipped milk from a local producer & # 8211 farm in Pecica. It's great tasty and healthy! You can also use a simple natural yogurt or Greek type. This wholemeal bread also has melted butter in its composition and it gives it a special flavor.

Since a fluffy bread is made from a soft dough (with a lot of liquid) I decided to bake it in a cake form, ie to make a homemade toast bread with wholemeal flour. I'm not a fan of "brick" breads, but it was easier for me. The important thing is that this wholemeal bread came out extremely soft, with a fluffy core and a thin red crust. They can be done with it sandwiches delicious!

If you don't have wholemeal flour then I recommend a white bread with milk (all toast type) & # 8211 see here.

I give you the quantities for a fairly large wholemeal bread, baked in the shape of a large cake. My shape is 28 x 12 x 10 cm (it's very big) but you can use the stas shapes of cakes of 30 x 10 x 10.


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Homemade chocolate ice cream sandwich!

Summer is in full swing and you have to spend it properly with ice cream! We offer you an extremely good and fragrant recipe!

INGREDIENTS (VERY COLD - AT LEAST 5-8 HOURS IN THE REFRIGERATOR):

& # 8211 500 gr of cream for homemade cream (or store 33-35%)

& # 8211 120-150 gr of condensed milk

& # 8211 50 gr of 80% dark chocolate.

METHOD OF PREPARATION:

1. Chop the chocolate with a knife.

2. Use a baking tin or a rectangular or square pastry ring that you place on the shredder. Place a layer of biscuits on the base.

3. Transfer the cream to a bowl, gradually pour in the milk and mix.

Advice. For starters, pour only up to 100 ml of milk, then, during mixing, if very firm peaks form, add more milk.

4. Beat the cream, add condensed milk to taste, and continue to mix with the mixer.

5. Sift the chocolate through a sieve, add the large pieces to the composition and mix.

6. Spread the ice cream on the surface of the biscuits, add a new layer of biscuits, deepening them a little, cover the form with plastic wrap and put it in the freezer for 4-5 hours, depending on the layer of ice cream.

7. Remove the ice cream from the mold, cut it into slices and serve.

The biscuits remain crispy and the chocolate blends harmoniously with the cream. Ice cream can be prepared without biscuits and served with any topping you prefer. Or you can use paper cups. Also experiment with fillings: pieces of fruit, fruit puree, etc. The result is good and tempting. Are you trying it too?


Simple and quick milk bread recipe!

Today we bake homemade bread, a recipe that you will surely enjoy. You only need 5 minutes to mix the ingredients and form the bread, and the rest of the time the bread spends without your participation. The result is soft, tasty and does not crumble - perfect for sandwiches. From this amount of ingredients, you can bake 2 small loaves or 1 large loaf. The dough can be stored in the refrigerator for 7 days, preparing the bread when you have time or need. It is very convenient, try it!

INGREDIENT:

-1 tablespoon dry yeast (10 gr)

-1 yolk + 1 tablespoon water.

METHOD OF PREPARATION:

1. Sift the flour into a bowl.

2.Mix the warm milk with hot melted butter, salt, sugar and yeast, until you get a homogeneous composition.

3. Pour the liquid mixture into the flour bowl, then mix with a whisk, spoon or manually for 30-40 seconds, just enough to homogenize the ingredients, the dough should not be kneaded.

4. Cover the bowl with cling film and leave the dough for 2 hours at room temperature or in a warm place, if it is cold in the house. During this time, the dough will increase considerably in volume and will be very sticky.

5. At this stage, you can already form the bread, leave it to rise, then put it in the oven.

6.Or cover the dough with greased food foil and put it in the fridge for cold fermentation. This is what the dough looks like in 24 hours, it has left a little.

7. Take 2 cake tins (or a large one) and sprinkle them with spray oil.

8. Sprinkle the worktop with flour, transfer the dough, divide it in half, then divide each part into 3 pieces (we bake 2 loaves, each consisting of 3 parts).

Advice. You can divide the dough into as many loaves as you want to bake and as many pieces as you want the bread to be.

9. Shape the glues, then gather the edges in the middle, forming balls.

Advice. Work quickly so that the surface of the bread is smooth and beautiful.

10. Place 3 balls in each form, cover them with greased food foil and let the dough rise for 2 hours at room temperature.

11. Grease the bread with egg yolk mixed with water and place it in the preheated oven at 180 ° С for 50-55 minutes.

12. Transfer the bread to the grill and let it cool completely.

The unleavened bread is very soft and tasty, with a fluffy and airy core. The recipe will be useful for any housewife!


Cake with whipped milk and lemon flavor

A cake with a wet core and a fluffy texture to serve for tea or breakfast.

Preheat the oven to 180C. Grease and line with flour a cake form with a hole in the middle.

Mix the flour with the salt and baking powder and in another bowl the sugar and the grated lemon peel. Finally add 230g butter.

Mix the butter with the lemon until it becomes like a cream. Add eggs one at a time, incorporating each one.

Incorporate the dry ingredients in three stages alternating with whipped milk.

Pour the dough into the prepared form and bake it for 60-70 minutes, until it starts to come off easily from the walls of the tray.

Let the cake cool in the form for 10 minutes, then turn it on a grill and let it cool completely.

Meanwhile, mix the pellet with the lemon juice in a pot and cook for 6-8 minutes, until the mixture is reduced by half. Pour everything over the cooled cake and leave it for another 10 minutes before cutting it.

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How to make Iced Matcha Latte (cold milk matcha tea)

It is an equally delicious variety, ideal when this tea does not feel hot, or when it is hot, we are in summer and we want to freshen up a little. In short, it is a recommended drink for those moments. On the other hand, it is advisable to have an electric beater with which to froth the milk. The result will be incredible.

  • 1 teaspoon match with 1 teaspoon match
  • 2 tablespoons hot water
  • 1 cup cold milk
  • Some ice cubes
  • Panel or sugar (optional)
  1. Put water in a saucepan and let it heat up on the fire, but without breaking to boil.
  2. Meanwhile, sprinkle 1 teaspoon of matcha in the cup or bottle where you will serve the tea.
  3. When the water is hot (remember not to boil), add it little by little in the cup, tapping lightly while pouring the water so that the match dissolves.
  4. If you have an electric mixer, it is ideal to beat the milk to froth it. To do this, just beat the cold milk a little until it is frothy.
  5. Then add it to the cup.
  6. Add some ice cubes.
  7. To enjoy

Did you know that .

In Japan, when preparing matcha, they use a stick called Chasen, made of bamboo and which usually contains 80 prongs of this material. In addition, it is usually made in a Japanese vessel called Genki. tea topics


Simple and quick check with caramel and walnut kernels!

Caramel and walnut cake - crumbly tender dough, crushed walnut kernels and condensed milk, which, during baking, turns into caramel. A very tasty dessert, with a sweet balance perfectly balanced for tea or coffee. Don't forget to take the butter out of the fridge a few hours before. Or put it in the microwave to soften but not melt.

INGREDIENT:

& # 8211 1/3 glass (250 ml) sugar (70 gr)

& # 8211 1 + 1/3 grated glass (200 gr) of flour

& # 8211 1 can (370 gr) condensed milk at room temperature.

METHOD OF PREPARATION:

1. In the bowl with soft butter, add sugar, salt and mix on medium speed for 1-2 minutes, until you get a fluffy composition.

2. Add egg and mix with mixer until smooth.

Advice. The dough can be prepared without an egg, but it is tastier with it.

3. Gradually sift and incorporate the flour, mix with the mixer, then, when the dough becomes thick, mix with a spatula and knead the dough until smooth, but not too long, so as not to lose its texture.

Advice. The final dough is soft and non-sticky, if it sticks, add a little more flour or put it in the fridge for 30 minutes.

4. Sprinkle a sheet of baking paper with flour and spread the dough with the rolling pin in a countertop with a thickness of 5 mm or thinner, depending on the diameter of the mold. The countertop should be slightly larger to make a border.

Advice. The shape must be at least 26 cm in diameter, so that the cake is about 2 cm high. If the shape is bigger, the cake will be thinner, but just as tasty.

5. Transfer the paper to the shape, secure the ring, shape the border, and straighten the edge with a fork.

6. Cut the walnut kernel into small pieces with a knife or chop it with a blender.

Advice. We washed the walnut kernels, then dried them in the oven. This step is not required if you have clean nuts or are confident in their quality.

7. Add the walnut kernel to the mold and distribute it, then pour in the condensed milk.

Advice. You can also mix the walnut kernel with condensed milk and distribute the composition in the form.

8. Shape in a preheated oven to 180-190 ° C for 25-35 minutes, depending on the oven and the size of the mold, until the cake turns a caramel color.

Allow the cake to cool completely so you can cut it. Do not cover it, because the surface becomes sticky. If you haven't tasted these desserts, be sure to prepare them.


Milk Core Sandwich - Recipes

I was inspired when I bought a Lollo Biondo salad, because I knew I could make a super vitaminized vegetable sandwich. Okay, okay, and a little meat, actually bacon because I'm a carnivore..rrrrr: D


What did I need for this sandwich?
Well, a bun with seeds, just a slice of ham, about 6 lettuce leaves, a carrot, half red pepper and lime cheese Milk core from Delaco. Plus half a lemon with which I sprinkled the lettuce leaves and strips of carrots.

First I cut the bun horizontally in half and I dug the core out of the two halves.

slices of carrot that I made with the help of the vegetable slicing knife


and "milk core", meaning Calcium cheese from Delaco in abundance! I cut each piece in two and put them in such a way that there are no gaps, ie next to each other, then the other halves between them, with the tip down.

over the cheese, again the lettuce and the other half of the bun.

and cut in two so you can admire its colors:

No ', this was my vitaminizing breakfast, colorful, super healthy and tasty with milk core that without it you can't!

I wish you good health!

12 comments:

Bravo! If you like it if you plow!

I ate it dearly, wow! -) puup

Goodness, send one to daughter-in-law.

I send, of course, that Tudor doesn't like vegetables, only cheese, which is not bad -)

I like the way it looks, but how did you manage to bite out of it? :) It's huge!
:)) Nobody wants you to open your mouth :).
Did you have an encore at dinner?

Hi, hi. I fried it, more Angi, as the bun was very strong, it was no problem. That was breakfast -)

What vitamins in one sandwich !! I also steal one for tomorrow's package)

That's what I said -) Don't steal, because I'll make you one with love, baby

I haven't had breakfast yet, but if I'm in a hurry, I'll make it to dinner. pupp !!

how good that section looks. I want one for tomorrow morning.

What a beauty! Not even the most capricious child can refuse such a thing! :)


Delicate and soft as velvet! Fluffy milk-based pancakes without yeast!

Today, you will find another way to prepare yeast-free milk pancakes, which are soft, fluffy and delicate to the touch like a velvet.

INGREDIENT:

METHOD OF PREPARATION:

1. Separate the egg whites from the yolks. In the bowl with the yolks, add salt, sugar and mix well with the whisk.

2. Pour 300 ml of milk, mix, incorporate the flour and mix again with a whisk until the lumps disappear.

3. Gradually pour in the remaining milk and mix well until smooth, then add oil and mix again. Leave the dough for a while to swell the gluten.

4. Beat the egg whites with the mixer until you get a fluffy foam.

5. Incorporate the egg whites into the dough in several batches and mix until smooth, until the dough becomes homogeneous, fluffy and fine.

Advice. The dough should not be dense, because it will be difficult to spread it on the surface of the pan due to the egg white foam. The consistency of the dough resembles melted ice cream. If you feel it is too dense, add another 50 ml of milk and mix.

6. Heat the pan, grease it with oil, pour the dough, spread it out and bake the pancakes, until they are nicely browned on both sides.

They are not thin pancakes, they look more like leavened pancakes in consistency, although they do not contain yeast, baking soda or baking powder - they are fluffy due to the beaten egg whites! We obtained 20 pancakes of 23-24 cm, but we recommend using a pan with a diameter of 20 cm. Even if they are not thin, the pancakes are soft and delicate, like a velvet headscarf. Roll very well in the roll or fold into triangles without breaking. Grease the pancakes with fermented cream or melted butter, place them on top of each other and put them in the preheated oven up to 190 ° С or serve them with honey, jam, condensed milk.


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