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Gratin Bread (with Microwaved White Sauce) Recipe
Gratin Bread (with Microwaved White Sauce) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Gratin Bread (with Microwaved White Sauce) is something which I have loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can have gratin bread (with microwaved white sauce) using 17 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Gratin Bread (with Microwaved White Sauce):
- Take Any bread dough is fine
- Take 1 ・Standard bread dough (savory dough made with shortening)
- Get 1 ・Whole wheat flour bread dough
- Make ready White Sauce:
- Get 20 grams Cake flour
- Take 20 grams Butter
- Take 200 grams Milk
- Prepare 50 grams Heavy Cream
- Get 1 Bouillon soup stock cube
- Make ready 1 dash Salt and pepper
- Get [Fillings and Toppings]
- Prepare 1/4 Onion
- Prepare 1 Potatoes
- Make ready 1 pack
- Take 1 Cheese (easy melting type)
- Prepare 1 few Broccoli
- Take 1 dash Beaten egg to varnish
Steps to make Gratin Bread (with Microwaved White Sauce):
- Make the bread dough and let it rise once (until it has doubled in size). While it’s rising, make the white sauce.
- Put the butter and flour into a heat-resistant container. Microwave uncovered for about 1 1/2 minutes at 500W (until the butter has melted.)
- Remove from the microwave and mix well.
- Gradually add in the milk as you continuously stir with a whisk.
- Microwave for 2 minutes without covering.
- Remove from the microwave and mix well.
- Add the salt, pepper, and bouillon and microwave for another 2 minutes (break up the bouillon when you add it).
- Remove from the microwave and mix well. Taste and adjust if needed.
- Microwave for 2 minutes.
- Remove from the microwave and mix well. Lastly, add the heavy cream and stir (if it’s too loose, microwave for 30 seconds).
- Mince the onion, cut the potatoes into 1 cm cubes, and cut the into 1 cm slices. Cover with plastic wrap and microwave for 3-4 minutes.
- Combine the white sauce with the fillings and let cool.
- After the dough has finished rising, divide into portions, press out the gas, and form into balls. Let sit for about 15 minutes.
- Gently release the gas with your finger and then use a rolling pin to flatten out the dough.
- Place the dough into the aluminum cups. Use your fingertip to lightly press the dough in and then use a fork to make some holes in the surface. This prevents the dough from expanding.
- Pour the gratin filling ingredients into the dough.
- Let it rise a second time for about 30 minutes, until the dough has risen about 1.5 times the orial size (use the oven’s bread proofing function at 40℃. In the summer, just leave it at room temperature.)
- Brush the egg mixture over the dough for the glaze. Top with the cheese.
- Bake for 13-15 minutes in a preheated 180℃ oven. Top with broccoli, etc.
- These are made with seafood gratin (shrimp, onion, potato, carrot, cheese, parsley).
- These are gratin rolls. , onion, potatoes, carrots, corn, cheese, parsley.
- I baked these in a mold.
- When you want to reheat them, remove the foil, cover with wrap, and microwave each for 20 seconds.
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