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  • Japanese Cotton Cheesecake Recipe

    Japanese Cotton Cheesecake Recipe

    50 grams of butter that is unsalted

    100 ml of milk

    60 grams of cake flour

    20 grams of cornflour

    the separation of six big eggs

    150 grams of granulated sugar

    1 teaspoon of lemon juice

    a quarter of a teaspoon of cream of tartar (optional)

    to be used for dusting, powdered sugar

    Details to follow:

    Advance planning:

    Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

    Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter. Butter should be used to gently grease the sides.

    To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.

    The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed. Take it off the heat and let it to cool down a little bit.

    For the dry ingredients, combine the cornflour and cake flour and sift them together. Put away for later.

    To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.

    After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.

    Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.

    The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency. After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.

    While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.

    In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.

    Pour the batter into the cake pan that has been prepped for baking.

    Remove any air bubbles that may be present by softly tapping the pan on the counter.

    It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water.

    Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.

    When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes. This will avoid any rapid swings in temperature.

    After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.

    The cake should be removed from the pan with caution after it has cooled.

    Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.

    Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!

    Enjoy !

     

  • Tropical Strawberry Mango Smoothie

    Tropical Strawberry Mango Smoothie

    Ingredients:

    1 cup fresh strawberries

    1 cup mango chunks (fresh or frozen)

    1/2 banana

    1/2 cup Greek yogurt

    1/2 cup coconut water

    1 tablespoon honey (optional)

    Ice cubes (optional)

    Enjoy !!

  • Caramel Apple Dessert Cups

    Caramel Apple Dessert Cups

    Ingredients:

    – 2 large apples, diced
    – 1 cup (240ml) caramel sauce
    – 1 cup (240ml) whipped cream
    – 1/2 cup (60g) granola
    – 1 tsp cinnamon

    Instructions:

    1. In a bowl, mix diced apples with cinnamon.
    2. Layer diced apples at the bottom of dessert cups.
    3. Drizzle caramel sauce over the apples.
    4. Add a layer of granola.
    5. Top with whipped cream and an extra drizzle of caramel before serving.

    Notes:

    Feel free to use your favorite apples for different flavors. You can also add nuts or chocolate chips for extra crunch!

    Prep Time: 15 mins | Total Time: 15 mins | Servings: 4

  • Here is a recipe for Angel Chicken Rice Casserole that you can make

    Here is a recipe for Angel Chicken Rice Casserole that you can make

    List of ingredients:

    4 chicken breasts without bones or skin

    1 packet of powdered Italian salad dressing mix

    1 can of mushroom soup (10.75 ounces)

    1/2 cup of chicken broth 4 ounces of softened cream cheese

    1/2 cup of sour cream

    2 cups of cooked rice, either white or brown.

    1/4 cup of shredded Parmesan cheese 2 tablespoons of butter

    1 tablespoon of olive oil

    1 cup of grated mozzarella cheese

    1/4 teaspoon of black pepper 1/4 teaspoon of garlic powder

    Fresh parsley, if desired, for decoration.

    Directions:

    Heat your oven to 350°F (175°C) before using it.

    Cook the chicken: In a big pan, melt the butter and olive oil on medium heat. Put the chicken breasts in the pan with black pepper and garlic powder. Cook each side for 5-7 minutes until they are brown but not completely cooked. Take the chicken out of the pan and place it to the side.

    Make the sauce: In the same pan, put the Italian dressing mix, mushroom soup, chicken broth, cheese, and sour cream. Mix everything well until it is smooth and creamy. Let it cook gently for 3-5 minutes.

    Make Casserole: In a big baking dish (9×13 inches), put the cooked rice in an even layer at the bottom. Put the chicken breasts on the rice. Put the sauce on top of the chicken and rice, making sure everything is well coated.

    Put cheese on top: Spread Parmesan and mozzarella cheese on the casserole.

    Cook the casserole covered with foil in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.

    Serve: Add some fresh parsley on top if you like. Enjoy your Angel Chicken Rice Casserole hot!

    Tell me how it goes!

  • These are my most popular bars. I usually make at least 500 of these at parties

    These are my most popular bars. I usually make at least 500 of these at parties

    Ingredients

    Ingredient Quantity
    Miniature marshmallows 2 packages
    Butter, melted 2 tablespoons
    White chocolate chips 2 packages
    Red and green gumdrops 1 ½ cups

    Preparation

    1. Prepare the Marshmallow Mixture
    Step 1: In a large microwave-safe bowl, combine the miniature marshmallows and melted butter.
    Step 2: Microwave on high for 1-2 minutes, or until the marshmallows are soft and puffy.
    Step 3: Stir the mixture until smooth and well combined.
    2. Melt the White Chocolate
    Step 1: In a separate microwave-safe bowl, melt the white chocolate chips in 30-second intervals.
    Step 2: Stir between each interval until the white chocolate is smooth and creamy.
    3. Combine the Ingredients
    Step 1: Pour the melted white chocolate over the marshmallow mixture.
    Step 2: Stir until evenly combined. The mixture should be thick and sticky.
    4. Add the Gumdrop Candy
    Step 1: Gently fold in the red and green gumdrops until they are evenly distributed throughout the nougat mixture.
    5. Form the Bars
    Step 1: Line a baking dish or tray with parchment paper or aluminum foil, allowing some overhang for easy removal.
    Step 2: Transfer the nougat mixture to the prepared dish.
    Step 3: Press it into an even layer using a spatula or your hands.
    6. Chill and Set
    Step 1: Place the baking dish in the refrigerator for at least 1-2 hours, or until the nougat mixture is firm and set.
    7. Slice and Serve
    Step 1: Once set, remove the nougat mixture from the refrigerator.
    Step 2: Use the overhanging parchment paper or foil to lift it out of the dish.
    Step 3: Place it on a cutting board and slice it into bars or squares using a sharp knife.
    8. Enjoy the Sweet Treats
    Step 1: Serve the Four-Ingredient Nougat Bars on a platter.
    Step 2: Store them in an airtight container until ready to enjoy.

  • Apple Pecan Cake with Caramel Glaze

    Apple Pecan Cake with Caramel Glaze

    This Apple Pecan Cake with Caramel Glaze is so delicious! Just one bite of this cake will have you baking it over and over again!

    Ingredients

    • 1 1/2 cups cooking oil
    • 2 cups sugar
    • 4 Eggs
    • 3 cups all purpose flour
    • 1 tsp baking soda
    • 1/2 tsp cinnamon
    • 1 tsp salt
    • 2 tsps vanilla
    • 3 1/2 cups Granny Smith apples, approximately 3-4 apples, peeled, chopped in small pieces
    • 1 cup pecans, chopped small

    Caramel Glaze

    • 3/4 cups butter 1 1/2 sticks
    • 1 cup light brown sugar
    • 1/4 cup milk
    • 1 tsp vanilla

    How To Make Apple Pecan Cake with Caramel Glaze

    • Preheat oven to 325°
    • In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
    • In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
    • Add vanilla, mix well.
    • Stir in apples and pecans.
    • Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
    • Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

    Making the glaze

    • In a small pan, melt butter over low heat.
    • Stir in brown sugar and milk.
    • Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
    • Let boil for 10 minutes, continue stirring.
    • Remove from heat and add vanilla. Stir. Let cool.
    • Once caramel glaze has cooled a bit, pour over the top of cake.
  • Easy Sausage Morning Muffins: A Savory Start to Your Day

    Easy Sausage Morning Muffins: A Savory Start to Your Day

    If you’re looking for a quick, hearty breakfast that’s perfect for busy mornings, look no further than Easy Sausage Morning Muffins. These savory muffins are packed with flavorful sausage, fluffy eggs, and melty cheese, all baked into a portable, grab-and-go package. Perfect for meal prep, these muffins can be made ahead and enjoyed throughout the week, making them an excellent choice for those hectic mornings when you need something delicious and satisfying on the run.

    Easy Sausage Morning Muffins are a delightful way to kick off your morning with a hearty, savory bite that’s both satisfying and convenient. Whether you’re feeding a family, meal prepping for the week, or just looking for a comforting breakfast that can be enjoyed at any time of day, these muffins are a great choice. So, grab your muffin tin and enjoy this delicious twist on a classic breakfast!

    Whether you’re feeding a crowd, prepping breakfast for the week, or just looking for a new way to enjoy your favorite breakfast flavors, these sausage muffins are a winning choice. Let’s dive into how to make these tasty breakfast bites!

    Ingredients

    • 1 lb breakfast sausage (mild or spicy, depending on your preference)
    • 1 cup shredded cheddar cheese (or your favorite cheese blend)
    • 6 large eggs
    • ½ cup milk (whole or 2%)
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder (optional, for extra flavor)
    • ½ teaspoon onion powder (optional)
    • Chopped green onions or fresh herbs, for garnish (optional)

    INSTRUCTIONS:

    1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
    2. Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles. Drain any excess fat and set aside to cool slightly.
    3. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
    4. Combine Dry Ingredients: In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the egg mixture, stirring until just combined.
    5. Add Sausage and Cheese: Fold the cooked sausage and shredded cheese into the batter until evenly distributed.
    6. Spoon into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
    7. Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
    8. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature. Garnish with chopped green onions or fresh herbs if desired.

    Tips for Perfect Sausage Morning Muffins

    • Choose Your Sausage Wisely: Use your favorite breakfast sausage, whether it’s pork, turkey, or a vegetarian option. For extra heat, try spicy sausage or add a pinch of red pepper flakes.
    • Customize the Cheese: Cheddar is a classic choice, but you can use mozzarella, pepper jack, or even feta for a different flavor profile.
    • Don’t Overmix: Stir the batter until just combined to keep the muffins tender. Overmixing can lead to dense muffins.
    • Make It Ahead: These muffins freeze beautifully. Just cool them completely, wrap individually, and freeze. To reheat, microwave for 30-60 seconds or warm in the oven.

    Variations to Try

    • Add Veggies: Mix in sautéed spinach, diced bell peppers, or mushrooms for an extra serving of veggies.
    • Swap the Sausage: Try using bacon, ham, or even cooked ground turkey for a leaner option.
    • Herb It Up: Add fresh herbs like parsley, dill, or chives for a burst of flavor and freshness.

    Serving Suggestions

    These Easy Sausage Morning Muffins are perfect on their own, but you can serve them with a side of fresh fruit, a dollop of sour cream, or a drizzle of hot sauce for an extra kick. Pair with a cup of coffee or a smoothie for a complete, balanced breakfast.

  • Fried Chicken

    Fried Chicken

    Ingredients:
    Chicken pieces
    1 cup of milk
    2 large eggs, beaten
    2 cups all-purpose flour
    2 tsp black pepper
    2 tsp garlic powder
    2 tsp paprika
    1 tsp salt
    1 tsp poultry seasoning

    Instructions:
    In a large bowl, combine the all-purpose flour, black pepper, garlic powder, paprika, salt, and poultry seasoning.
    In a separate bowl, mix the beaten eggs with milk and set aside.
    Dredge the chicken pieces in the flour mixture, then dip them into the egg mixture, and again coat them in the flour mixture.
    Heat vegetable oil in a deep fryer to the appropriate temperature, then fry the chicken, browning it on all sides.
    Once cooked, drain the chicken on paper towels. Serve it hot with your favorite hot sauce.

  • Hashbrown Chicken Casserole

    Hashbrown Chicken Casserole

    This Chicken Hashbrown Casserole Recipe is delicious! It is so creamy and delicious. Plus, the crunchy topping is amazing! You can throw this together in little to no time. It is the perfect recipe for busy nights.

    This chicken hashbrown casserole is a regular dinner staple in our home. It’s made even faster when you use a rotisserie chicken! This recipe is creamy, loaded with flavor, and always a winner with my family.

    It’s also one of my go-recipes when we’re having company. There’s really no need to get fancy when you’re having guests over.

    Ingredients

    • 2 lb. Southern style frozen hashbrowns
    • 2 C. Shredded cheddar cheese
    • 1 C. Frozen peas and carrots
    • 2 C. Sour cream
    • ½ C. Canned corn drained
    • 1 Can Cream of chicken soup
    • 3 C. Shredded chicken
    • ⅓ C. Milk
    • 2 C. Bread crumbs
    • Salt and pepper to taste

    Preparation

    • Preheat the oven to 400 degrees.
    • Add the hashbrowns to the bottom of a 9×13 baking dish.
    • Mix together all of the remaining ingredients except for the bread crumbs in a large bowl until well combined.
    • Layer the mixture on top of the hashbrowns.
    • Top the casserole with the bread crumbs and bake for 1 hour.
    • Enjoy!

    Nutrition

    Calories: 516kcal | Carbohydrates: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g

  • Discover this Vinegar Trick to Get Crispy French Fries

    Discover this Vinegar Trick to Get Crispy French Fries

    Transform your kitchen into a haven for fry lovers with this foolproof method for creating the ultimate fries. Achieving that ideal balance of a crispy exterior and a soft, melt-in-your-mouth interior can be challenging, but our tips and tricks will ensure your fries are not only delicious but also not overly greasy. From choosing the right potato variety to mastering the cooking technique, here’s everything you need to know to make irresistible fries.

    Ingredients

    1 kg of potatoes

    Sunflower oil, as needed

    Cold water, as needed

    2 tsp white vinegar

    Preparation

    Begin by peeling the potatoes and cutting them into approximately 1 cm thick sticks. If you prefer, you can leave the skins on, but ensure they are thoroughly washed.

    Place the cut potatoes in a large bowl and cover them with water.

    Stir in two tablespoons of white vinegar. This step is crucial for crispiness.

    Let the potatoes rest in the refrigerator for at least 20 minutes, though an hour is ideal.

    After resting, remove the potatoes from the water and dry them thoroughly. You can use a kitchen towel or paper napkins for this.

    Heat sunflower oil in a pot or a suitable frying pan.

    Fry the potatoes in batches, ensuring not to overcrowd the pan.

  • Pickled Beets

    Pickled Beets

    Ingredients
    8 medium fresh beets
    1 cup vinegar
    1/2 cup sugar
    1-1/2 teaspoons whole cloves
    1-1/2 teaspoons whole allspice
    1/2 teaspoon salt

    Directions
    Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

    In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
    Servings:

  • Creamy Pineapple Pecan Cake

    Creamy Pineapple Pecan Cake

    Ingredients:
    2 cups all-purpose flour
    2 cups granulated sugar
    1 teaspoon baking soda
    2 large eggs
    1 teaspoon vanilla extract
    1 can (20 ounces) crushed pineapple, undrained
    1 cup chopped pecans (plus extra for topping)
    1 cup shredded coconut (optional)
    Cream Cheese Frosting:
    8 ounces cream cheese, softened
    1/2 cup unsalted butter, softened
    4 cups powdered sugar
    1 teaspoon vanilla extract
    Directions:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    In a large bowl, combine the flour, sugar, and baking soda. Mix well.
    Add the eggs and vanilla extract to the dry ingredients, and then stir in the crushed pineapple with its juice. Mix until well combined.
    Fold in the chopped pecans and shredded coconut, if using.
    Pour the batter evenly into the prepared cake pans and smooth the tops.
    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
    For the Frosting:
    In a large bowl, beat the cream cheese and butter together until smooth and creamy.
    Gradually add the powdered sugar, one cup at a time, beating well after each addition.
    Stir in the vanilla extract until fully combined.
    Assembly:
    Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top.
    Place the second cake layer on top and frost the top and sides of the cake.
    Sprinkle extra chopped pecans on top of the cake for decoration.
    Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
    Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
    Kcal: 450 kcal | Servings: 12 servings
  • BOILED EGG FRITTERS

    BOILED EGG FRITTERS

    Ingredients:
    1kg of potatoes
    Salt
    Pepper
    Parsley
    4 hard-boiled eggs
    3 eggs
    Bread crumbs
    oil for frying
    Preparation:
    1. First add the potatoes to the water and boil for 30 minutes or until soft.
    2. Transfer the potatoes to the bowl and mash them. Season with salt and pepper and add the chopped parsley. Mix everything well.
    3. Cut the hard-boiled eggs into quarters to prepare them.
    4. Shape the mixture into balls and flatten them with one hand. Add a piece of egg and close the fritters.
    5. Coat each with the beaten egg mixture, then coat with the breadcrumbs.
    6. Fry in hot oil until golden on both sides.
    Enjoy!!
  • The Simplest Pineapple Casserole

    The Simplest Pineapple Casserole

    The Simplest Pineapple Casserole

    Do you love pineapples as much as we do? If you enjoy tropical flavors that are sweet and tangy, you will love The Most Tantalizing Pineapple Bake, your new favorite dessert.

    This deliciously sweet pineapple dessert is like sunshine in a baking pan. With its delightful smell and perfect mix of sweetness and sourness, it will surely become a must-have in your home. Smooth and creamy dessert with pieces of soft pineapple in every bite, it’s a treat that you won’t be able to resist.

    What’s the best thing? This delicious and simple pineapple dish is quick to make with only 7 basic ingredients. No difficult instructions, just mix, pour into a baking dish, and bake until beautiful bubbles appear on the edges. From the oven to the table with very little effort!

    What makes this pineapple casserole stand out?

    Tropical Explosion of Flavor – Crushed pineapple is the main ingredient, providing a strong, vibrant, sweet and citrusy taste in each bite.

    Very easy to make – Only 5 minutes of simple preparation with basic ingredients you probably already have at home.

    Multi-talented Superstar – Enjoy it hot or cold, as a complement to a meal or a delicious treat. It’s great no matter how you look at it.

    This pineapple bake is loved by both kids and adults because of its nostalgic and easy-to-make nature.

    Let’s talk about how tasty it is.

    Although delicious on its own, I love to eat this pineapple dessert with a scoop of creamy vanilla ice cream on top. The sweet pineapple sauce mixed with cold ice cream is incredibly delicious.

    If you serve it as a dessert, adding a bit of sweet whipped cream makes it even better. For a more filling option, it also goes well with a holiday ham or breakfast sausages at brunch.

    When it comes to brunches or potlucks, this pineapple bake can be served cold or at room temperature, making it easy to bring along. It also warms up really well – just heat it in the microwave or oven for a few minutes until it’s warm and saucy again.

    Whether it’s a special event or you just want a tasty tropical dessert, this pineapple bake is very simple to make and everyone will love it. So easy but incredibly addictive!

    Simple Pineapple Casserole Recipe

    Do you love pineapples as much as we do? If you enjoy tropical flavors that are sweet and tangy, you will love The Most Tantalizing Pineapple Bake, your new favorite dessert.

    3.20 out of 5 votes

    Subject: Sweet TreatsAmerican Food Preparation Time: 5 minutesCooking time: 45 minutesTotal Time: 50 minutes Number of portions: 5

    List of items needed to make a dish.

    20-ounce can of crushed pineapple with its juices.

    3/4 cup of sugar 2 big eggs

    2 tablespoons of cornstarch 2 teaspoons of vanilla extract

    1 and a half tablespoons of butter cut into small pieces.

    1 teaspoon of cinnamon powder

    Guidelines

    Heat the oven to 350°F. Lightly oil a square baking dish that measures 9 by 9 inches and leave it to the side.

    In a big bowl, mix the pineapple with its juice, sugar, eggs, cornstarch, and vanilla until everything is well mixed.

     

     

    Pour the pineapple mixture into the baking dish that has been prepared. Put small pieces of butter on top and sprinkle with cinnamon.

    Cook in the oven for 45 minutes, until the sides are bubbling and the top is slightly golden.

    Let it cool for 5-10 minutes before serving warm, or refrigerate it completely to serve cold.

    Add whipped cream or vanilla ice cream on top, if you like.

    Written reminders.

    To give it a tropical flavor, add 1/2 teaspoon of coconut extract along with the vanilla.

    Put a few maraschino cherries or toasted coconut on top to add color and crunch.

    Make it more fun by adding a bit of pineapple rum before serving!

  • Cheesy Garlic Bread Recipe (No Kneading Required)

    Cheesy Garlic Bread Recipe (No Kneading Required)

    Cheesy Garlic Bread Recipe (No Kneading Required)

    Table of Contents

    Ingredients:

    For the Cheese Bread:

    • 160ml Milk 1f95b
    • 4g (1 tbsp) Instant dry yeast 1f35e
    • 30g (3 tbsp) Sugar 1f36c
    • 200g (1 1/2 cups) Bread flour (Strong flour) or All-purpose flour 1f35e
    • 4g (1 tsp) Salt 1f9c2
    • 25g (2 1/2 tbsp) Unsalted butter 1f9c8
    • 160g Mozzarella cheese 1f9c0
    • Milk (optional)

    For the Garlic Sauce:

    • 20g (2 tbsp) Unsalted butter 1f9c8
    • 7g (1/2 tbsp) Minced garlic 1f9c4
    • 15g (1 1/2 tbsp) Sugar 1f36c (adjust to taste)
    • 1/2 tbsp dried parsley 1f33f
    • 1/4 tsp Salt 1f9c2
    • 40g Mozzarella cheese 1f9c0

    Instructions:

    For the Cheese Bread:
    1. Warm 160ml of milk slightly and add 4g (1 tbsp) of instant dry yeast and 30g (3 tbsp) of sugar. Let it sit for a few minutes until it froths.
    2. In a large bowl, combine 200g of bread flour (or all-purpose flour) and 4g (1 tsp) of salt.
    3. Pour the yeast mixture into the flour and add 25g (2 1/2 tbsp) of unsalted butter. Mix until no flour is visible.
    4. Cover the bowl and ferment the dough in a warm place until it doubles in size (about 1 hour).
    5. Divide the dough into 16 pieces and let it rest for 10 minutes.
    6. Flatten each dough piece, place a cube of Mozzarella cheese (about 10g) in the center, and seal the dough around it.
    7. Arrange the filled dough pieces in any size or shape you like.
    8. Let them rise again in a warm place for about 30 minutes. You can brush the tops with milk if desired.
    9. Preheat your oven to 180°C (356°F).
    10. Bake the cheese-filled dough at 180°C (356°F) for 12 minutes until they turn golden brown.
    See also  Chocolate banana in puff pastry: you’ve never tried such an easy and delicious snack!

    For the Garlic Sauce:

    1. In a saucepan, melt 20g (2 tbsp) of unsalted butter.
    2. Add 7g (1/2 tbsp) of minced garlic and sauté briefly until fragrant.
    3. Stir in 15g (1 1/2 tbsp) of sugar (adjust to your liking), 1/2 tbsp of dried parsley, and 1/4 tsp of salt.
    4. Remove the sauce from heat and drizzle it over the baked cheese bread.
    5. Sprinkle 40g of Mozzarella cheese on top.
    6. Bake at 180°C (356°F) for an additional 10 minutes until the cheese is melted and bubbly.
    7. Enjoy your cheesy garlic bread