Recipes tagged "Cheddar cheese"
41 recipes found
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English cheese tea
In the afternoon, the sun shines warmly through the blinds, and I read a book alone, feeling comfortable and a little lonely. Make an appointment with a few friends, make a pot of tea, and enjoy a piece of snacks. There is no need for ideals or lofty talks, just some leisurely leisurely chat can last an afternoon. Cheddar cheese is soft in texture, very yellow in color, and has a rich flavor. I guess it should be called yellow cheddar. I used cheddar cheese to make English cheese tea. Although it looks ugly, it tastes salty, crispy and very fragrant. It is an indispensable snack for afternoon tea and friends gatherings.
Baking children -
Cheesy potato balls
I love potatoes very much, and I also love cheese. Cheese and potatoes cannot be more delicious
Snacks Cheddar cheese -
Potato Pizza
Pizza with a mashed potato base is much more delicious than flour crust and is worth a try.
Snacks Pasta -
Ebony Cheddar Cheesecake
I used Teacher Meng’s cheddar cheese cake recipe, replaced the dried cranberries with plums, and reduced the amount of sugar. After baking, something magical happened - the cheese paste, which was still a milky white liquid before entering the oven, solidified and turned into a pinkish purple color.
Baking Black plum meat -
Chive and Cheese Scones
Scones are a quick snack that can be made either sweet or salty. It is rare to buy thin chives. Chives and cheese also go well together. As an afternoon tea snack, they are great with a cup of coffee or milk
Baking children -
Burnt Cheddar Cheese Biscuits
It is improved based on Junzhi's house, with a more fragrant taste and less sugar.
Baking Butter -
Pizza Focaccia
The natural yeast in the refrigerator has been sleeping for a long time, so I took it out to grow and then replaced the Polish yeast to make this pizza focaccia. Pizza focaccia is much richer in decoration than Naples. I designed three kinds of decorations, which need to be added before the dough is proofed (pre-proofing), those that need to be added before baking and those that need to be added during the baking process (during baking), the latter is usually added in the last few minutes. Some garnishes—such as sun-dried tomatoes, olives, and nuts—need to be wrapped in the dough, which prevents them from burning and falling off. Some ingredients are less fragile and can be placed directly on the dough, such as high-moisture cheeses (such as blue cheese) and meat slices, because they will not fall apart during fermentation. Ingredients that need to be added to the baking are usually cheeses that burn easily, such as shredded cheese. Take a look at the decorating material suggestions listed in the book and try to use whatever you can get your hands on. In fact, I am worried that the chicken breast, which has little oil content, will be roasted into jerky. I still follow the recommendations in the book and put the meat in before baking, hoping that it will not be burnt. Looking at the size, I suddenly thought of a 9-inch pizza pan, which is just right for use. I have been making small portions of bread, so these large molds have almost no use. They have been idle for a long time and rarely come out to see the light of day. The advantage of using a mold is that the finished product has a regular shape and is much rounder than the previous two Neapolitan pizzas. I was shocked when I saw the temperature settings in the book. Preheat the oven to 288°C, and if possible, preheat to 316°C. Calm down and set the oven to the highest temperature of 270 degrees. There should be no problem, right? After baking for 5 minutes, when the dough seemed to be coloring, I took it out and put cheese on it. Hopefully the bread and cheese will be of the same color this time. But no, the cheese was already golden brown and the bread was only light yellow. It turns out that the dough needs to be colored so slowly? The color of the cheese cannot be any darker, and the bread can only be left as it is, looking particularly white against the color of the cheese. . . The skin is quite crispy and can be broken if you don't pay attention.
Baking old man -
Skewered Sandwich
Learn how to cook Skewered Sandwich with Staple food and Breakfast.
Staple food Breakfast -
Cheddar Cheese Biscuits
This snack is so delicious that I couldn't help but eat two pieces as soon as it was baked. The light sweetness is more of the taste of salt and cheese. The biscuits are crunchy and have a rich flavor. It is a good biscuit that you can't stop eating. I have to say that I can’t stop eating it. You may not believe it. The ingredients are simple and the process is simple. I highly recommend you to try it. It’s so delicious that you can’t stop eating it!
Baking children -
Cheese egg roll
I believe that many of my friends, like me, have been hurt by countless random omelette. In fact, it is easy to make delicious. The ingredients are simple and the preparation is convenient. It just requires a little more care (haha ~ if you want to add a little love to season it, this is it!). This time I’m talking about a basic version, you can use your brain to mix & match countless flavors to create your own delicious taste! Let’s talk about our goals first: 1. The bottom layer of the egg cake (before rolling it up) is tender and soft, with no caramel color, and it is a beautiful golden color. 2. The cheese melts evenly and is fully combined with the egg liquid. 3. The surface egg liquid on the upper layer of the egg cake (before rolling it up) has a sticky texture like ointment. 4. When you bite it, you will not clearly feel the boundary between hard and soft, but there will be a gradually rich feedback. If the above conditions are met, I think this is an omelette worth eating, because it is really not difficult to do this. Come on, let’s do it step by step.
Baking Snacks -
Calorie Bomb - Deluxe Double Pizza
Not having a big oven, not a problem. No pizza stone, not a problem. Nothing can stop a foodie’s heart
Baking Bacon -
Xylitol Cheddar Cheese Biscuits
Cheddar cheese is available in blocks and slices. The block version is more convenient to use and you can quickly get what you want by wiping it with a bed wiper. The sliced version is cut into thin strips with a knife. The cheddar cheese I used this time is orange and the color is very beautiful. This snack is made for my mother who has diabetes. Since my mother cannot eat sugary foods, I am very anxious to see the snacks I made but not enjoy them. I specially bought xylitol to make a delicious biscuit to satisfy my mother’s craving. I highly recommend you to try it. It’s really delicious!
Baking children -
Salty Cheese Cookies
This cookie has a rich milky taste and is salty and crispy in the mouth. However, due to the addition of cheese particles, the cheese particles are baked into a chewy texture and are irregularly distributed in the biscuit body, so it is not a completely crispy texture. If you like salty, cheese-flavored cones, you can try it. Some students who have tried it even said that they tasted like salted egg yolk in mooncakes. Haha, this is a matter of opinion. If you don’t have this texture after trying it, don’t come to me! ! (I made 1/3 of the amount) Cheddar cheese is one of the most popular cheeses in the world. It has a soft texture and colors ranging from white to light yellow. The taste also varies depending on the length of storage, some are slightly sweet (9 months) and some have a stronger taste (24 months). Cheddar cheese melts easily, so it can also be used as a dressing. Cheddar cheese is a type of original cheese, or natural cheese. It is made from raw milk through a series of complex processing techniques such as sterilization, fermentation, coagulation, and ripening. Processed cheese is mostly made from cheddar cheese. Generally speaking, 10 kilograms of fresh milk can be used to make 1 kilogram of cheese, so cheese is the essence of milk. Generally speaking, cheddar has a moisture content of 36%, a fat content of 33%, and a protein content of 31%. Each 100 grams of cheddar cheese contains 721.4 mg of calcium! It can be seen that the nutritional content of cheddar cheese is higher than that of processed cheese. Moreover, in all original cheeses, the bacteria used for fermentation are live bacteria rather than dead bacteria, which is beneficial to the human body. (The above cheddar cheese information comes from the Internet)
Baking Cookies -
Dutch country waffles
Among the many waffle recipes, I found a savory waffle with a very unique taste - Dutch country waffles. Judging from the ingredients, this waffle should have a salty and crispy texture as its main taste, and it is paired with a salad made of seasonal fresh vegetables. Its flavor mainly comes from Dutch cheese. This waffle is more of a meal staple than your average sweet waffle. The materials are very easy to obtain, and most of them are common ingredients around us. Only Dutch cheese cannot be forced. You can substitute other cheeses, such as cheddar cheese. If you like cheese, sprinkle a thick layer on it and you will be hooked——
Baking children -
Frog Mini Cup Burger
The cute frog-shaped burger embryos are each only about the size of a cupcake. They are served with beef slices, boiled eggs, lettuce, tomatoes and salad dressing. They are cute and delicious, and are very suitable for breakfast for little friends. The hamburger embryo can be made in advance, and you can just add the ingredients in the morning and eat it in two minutes.
Baking children -
How to make homemade white sauce
White sauce is a common ingredient in Western food. It can be used with pasta or to make Japanese gratin. It tastes delicious. The most basic white sauce is made with cheddar cheese. Of course, there are later versions that add more feta (feta cheese), blue cheese, cheddar and white wine, but this version is basically not a common version in foreign families. The basic ratio of raw materials for white sauce is also very simple. Basically, keep the ratio of flour and cream (that is, butter) at 1:1. The amount of milk is basically to dilute the sauce. You can refer to my recipe to increase or decrease as appropriate. If you are good at making sauces, just base it on your own experience. Of course, the larger the ratio of cheese, the stronger the taste. Cheddar cheese has different maturity years. The one I chose today is 2 years old, and the flavor concentration is relatively moderate. The yellow cheddar commonly seen in China has a richer flavor and is not suitable for making this white sauce. The water is used to adjust the concentration of the sauce, and to prevent the sauce from sticking to the pan due to the water vapor evaporating too quickly during the cooking process.
Private kitchen Cheddar cheese -
Cheese Steamed Bun Pudding
A nutritious and quick breakfast, you only need the most common ingredients, leftover steamed buns, plus eggs, butter and cheese shreds to make a unique and nutritious steamed bun pudding.
Baking children -
Bagels
Bagel is a type of bread that is first blanched in boiling water and then placed in the oven. I have always believed that the timing and time of blanching is an extremely important key point, and success or failure lies at this moment. Didn't dare to do it. Teacher Meng’s bagels are filled with cheese slices. The cheese slices have been prepared for a long time and have been hibernating for Teacher Meng’s bagels and others. Don't wait any longer, get started. Teacher Meng's book is very detailed and the ABC materials are clearly broken down. However, there are also mistakes. Ingredient C is obviously a stuffed side dish after baking, but in the step, ingredient C is boiled until it boils and the dough is blanched. This is obviously a mistake made by material B. Fortunately, you can distinguish it with a little judgment, so you won't make any mistakes. Blanch the dough and bake. The round hole in the middle is squeezed into a solid shape by the expanded dough. How does Teacher Meng's circle maintain the hollow circle?
Baking children -
Naples Pizza
In "The Apprentice Baker", this pizza was highly praised. I often hear people say that pizza is the perfect food. . . . . Naples is the birthplace of what we know today as pizza. Genoa has focaccia, Tuscany has flatbread, Sicily has Sicilian pizza, but true Neapolitan pizza is the perfect expression of perfect food. While all pizzas have dough and toppings, I wish only this super version could be called pizza. In the past, when I made pizza by myself, I always tried my best to fill it with fillings, for fear that there would not be enough fillings. However, here, I have always believed that it is the dough rather than the toppings that makes people miss a pizza. I've seen expensive, great-tasting fillings ruined by poor dough, and more often, a good piece of dough was ruined in the oven because the oven wasn't hot enough. The biggest flaw in most pizza dough recipes is not asking the baker to let the dough sit in the refrigerator overnight (or at least for a few hours). Chilling overnight gives the enzymes enough time to work and release the subtle flavors trapped in the starch. Long-term placement can also relax the gluten, reduce the elasticity of the dough, and make shaping easier, so that the dough will not deflate as much as possible. Sure enough, after the dough was taken out of the refrigerator and rested for 2 hours, it was stretched out with a slight lift. It had reached the ideal size without much stretching, let alone tossing. The dough was so soft that it made me feel helpless and clumsy, but I managed to move it to the baking pan without any damage. This recipe can be made with any flour, if using bread flour I recommend adding some olive oil to it to soften it. (Real Neapolitan dough does not add oil when making - this is actually a strict requirement - but that is because Italian flour is naturally looser and softer, and at the same time very extensible and easy to shape.) I found that although high-gluten flour is very elastic, if you give it enough time to stand, it will be very easy to operate. If using all-purpose flour, there is no need to add oil. After hesitating for a moment, I decided to use high-gluten flour. Very few toppings were used for this pizza. Because the book says, remember that the principle of placing fillings is ‘too much is not enough’. Adding too many fillings is often counterproductive, because it will make the dough difficult to bake. We usually put out less than 3 or 4 fillings (including sauce and cheese) and that's enough. In this way, just the sauce and cheese are enough. Referring to the fillings mentioned later, I used mozzarella, cheddar and Parmesan cheese, each accounting for one-third, plus all the spices on hand. In the end, a pizza that looks very thin is baked, which is undoubtedly very subversive for pizzas that are layered with various vegetables, fruits, and sea, land and air meats. No wonder someone later saw this flat pizza and said disdainfully, if the dough is the key point, then why do you need toppings? Baking pizza at low temperatures will ruin the dough because it takes longer to brown, during which time all the water evaporates and the dough becomes mushy and dry. Therefore, keeping the oven and baking stone hot is the secret to baking good pizza. The direct race between pancake color and cheese melting is one of the most dramatic aspects of baking, and if they can happen simultaneously, the taste of the finished product will be something you’ll never forget. The thinner and more evenly you stretch the dough without tearing it, the greater the likelihood that both of these things will happen at the same time. There is no mention of oven temperature settings in the steps. This is probably the only place in this book where oven temperature is not explicitly mentioned. Only baking time - 5-8 minutes. Turn to the above and find a sentence. Over the years, most of the baking temperatures given in cookbooks are 177-218°C. You rarely see instructions for adjusting the oven temperature to the extreme. But if you want to bake a good pizza at home, you have to make it. I have never used the highest temperature of an oven, and I can’t imagine what it would be like. I am somewhat worried that the oven will burn out? Fire? Gritting my teeth, I learned for the first time that this oven can be adjusted to a maximum temperature of 270 degrees. The discoloration of the dough and the melting of the cheese did not occur at the same time. The cheese had melted and burned into a golden brown shell, but the edges of the dough were still white and not as golden as desired. The dough does not need to be formed into 'ears', but sometimes the finished product will take on this shape naturally. The edges of pizza are usually thicker than the middle so that the toppings don't flow out. However, you don’t need to roll the edges, you need to let them puff up on their own so that the edges of the dough are lighter and filled with air. It seems like there are no ears on this pizza, although its cross-section shows that the edges are indeed thicker than the middle. Next time, maybe add some mozzarella. Also, what would be the result if the temperature was lowered?
Baking Afternoon tea -
Cheddar cheese slices
I bought cheddar cheese in the supermarket that day. For me, who loves cheese, it is a pleasure to be able to develop various ways to eat cheese. It was based on Mr. Junzhi’s cheddar cheese biscuits, but the shape ended up being in pieces. Just the rich milk aroma of the baked product and the special texture of the cheese after baking gave me an unexpected gain...
Baking Butter -
Natural yeast cheese ciabatta
Revealed the unfinished "The Apprentice Baker" again. I always remember that there are two types of ciabatta left to make, so let’s proceed in order, starting with the cheese ciabatta. I originally wanted to just follow the diagram and make an Italian-style cheese ciabatta, but suddenly I realized that I could use natural yeast to replace the Polish starter. I immediately threw away the Italian-style starter version of ciabatta and turned to look at the Polish starter ciabatta. Take out the sleeping yeast in the refrigerator, feed it until it is full of energy, and use it according to the dosage of Polish starter. The rest goes back to sleep in the refrigerator, waiting for the next call. Among the several cheese names listed, three common and easily available varieties were selected, chopped and mixed, and stuffed into the sandwich layer of dough during the stretching-folding process. There was a lot of cheese, and from time to time it would fall out of the dough and get stuffed back in again. Flour is like snow, piled thickly on the surface of the dough. The heated cheese flows out of the holes in the dough, bubbles, and eventually burns and hardens. The dough has a golden crust on the surface and looks very crispy and appetizing. . . .
Baking Breakfast -
Pumpkin Seed Sesame Bread
Teacher Meng’s pumpkin seed bread with added cheddar cheese. It is said that it can add flavor and make bread softer. At first, when there was no cheese, in order to solve the problem of pumpkin seeds, I made a cheese-free version. Now that I have cheese and flipping through Teacher Meng's book, I suddenly remember this. I can't help but want to play the complete version again. However, there are only a few pumpkin seeds now. Rolling his eyes, it doesn't matter, isn't it just nuts? There are a lot of white sesame seeds, and the balance can be filled with sesame seeds. However, the sesame content is more, and the pumpkin seeds become a decoration. A few black sesame seeds are mixed in with the white sesame seeds, which makes it look richer. It's a pity that the skin was slightly punctured during the operation and the appearance was slightly damaged.
Baking children -
Vegetable, ham and shrimp pizza
If you have nothing to do in the evening, make yourself a pizza to eat. The lighting is not good and the photos taken with the mobile phone are blurry. Just take a look. This requires a spiritual foodie to understand. You can try to do it yourself, it's not complicated.
Baking Basil -
Cheddar Cheese Meat Waffles
I've been making cakes lately, and today I suddenly wanted something savory, so I made this shortbread. You won't get tired of it even if you eat it. When it's baked, the house will be filled with the strong smell of meat floss.
Baking Butter -
Whole Wheat Cuttlefish Pizza
In order to consume rye bran and balance nutrition, I specially researched and improved the pizza crust myself, and the taste is great.
Baking Cheddar cheese -
Spicy Shrimp with Creamy Polenta
Sometimes, if your appetite is not very good and you are not interested in rice, pasta, etc., you might as well try a special porridge. The thickness of polenta, the freshness of shrimp meat, the fragrance of cream, coupled with the spicy seasoning to stimulate the taste, satisfy the needs of multi-layered tastes
Porridge Western food -
Triple Cheese Mashed Potatoes Toast
I love mashed potatoes and am a cheese lover. When mashed potatoes meet cheese, life is simply complete! The baked toast slices are crispy, the mashed potatoes are soft and glutinous, and the three flavors of cheese mixed together are super satisfying. The point is that it is very simple to make, and it couldn't be better.
Baking bread -
Cocoa Double Color Toast
Teacher Meng’s cocoa double-color toast. Cheddar cheese soup, high melting point chocolate beans are added to the white dough. The cheese soup is very easy to prepare. I have already prepared a pack of cheese, ready to make Teacher Meng's various cheese breads. But I didn’t have any chocolate beans, and I didn’t really want to prepare any. It is well known that pure chocolate melts easily, while chocolate substituted with cocoa butter does not. It is conceivable that ordinary pure chocolate cannot withstand the baking test of high temperature baking. But high melting point chocolate beans can. How is it done? Although it cannot be inferred that it contains cocoa butter substitute, it can at least mean that it must have something different from pure chocolate. Whatever it is, it might as well be omitted just to add less calories to the chocolate. The two-color toast without chocolate beans makes the white dough look particularly white, and the texture is simpler, but it does not affect its softness. It was so soft that I lost my hand when unmoulding it and used a little more force to tuck it into a pleat. It's a little regretful that I fell short. . . .
Baking children -
Whole Wheat Cheddar Scones
Scones are one of the most classic snacks in British afternoon tea. They are small and delicious, simple to make, and have a variety of flavors. They can be baked and eaten anytime. They are very popular among busy cooks and picky eaters. My scone - 1. Mix an appropriate amount of whole wheat flour into the flour - it is real whole wheat flour! I went home to visit my parents on my birthday last month. My mother specially bought wheat, washed it, and ground whole wheat flour in a small mill in the suburbs. I want to make good use of it recently! ——The addition of whole wheat not only adds a unique wheat aroma, but also makes the snacks more nutritious. 2. Low in sugar and salt, and very healthy. 3. Its flavor and color mainly come from a large amount of cheddar cheese. In addition to being added to the dough, a lot of it is also sprinkled on the surface. When baked, it is not only salty and delicious, but also golden in color and dotted with bits of red, which is very attractive. In this way, this scone is low in sugar and salt, rich in nutrients, has an attractive salty aroma, and has a bright color like the sun, making it suitable for the whole family to enjoy. The freshly baked scones, slightly cooled down and still warm, are paired with a pot of hot tea that is loved by the whole family. While eating and chatting, happiness is overflowing——
Baking children -
【Soda Beef Mini Burger】
Nowadays, I rarely go to foreign fast food restaurants to eat so-called junk food. The main reason is that my body is hot and easy to get angry. All the toxins from eating fried food will develop on my face. But I can't put it down for strong flavors and crispy and fragrant things. Everyone has returned to the most basic time and likes to make everything at home. Of course, this kind of junk food made with XX oil outside is also made at home. At least the oil is not drained and recycled. You can add whatever you want to eat so casually as long as you don't put too many greasy ingredients. Hamburgers are not necessarily synonymous with unhealthy food. Don’t worry that your baby will eat unclean and unhealthy food. Anything can be eaten appropriately as long as it is not excessive. After all, we are tired of eating this every day, right?
Staple food Pasta -
Cheddar Cheese Baked Potato Hash Browns
When you are free at home, you always want to eat some snacks. If you want to have simple and delicious snacks in a short time, the most convenient thing at home besides making cakes is semi-finished products. In the past, French fries or hash browns were heated by deep frying. If you have an AirFlyer at home, you can also make hash browns in a very healthy way. If not, you can also use an oven to bake them, so you don't have to worry about how to dispose of the remaining oil in the pot. It is very convenient to bake hash browns in the oven. Simply put the frozen hash browns into the preheated oven until the hash browns are baked until golden brown and then serve. In addition to eating crispy hash browns, I also like to use different cooking methods to increase the delicious taste of hash browns, so I added some cheddar cheese and ground colorful pepper to match. This way of eating can make the hash browns taste more delicious.
Snacks children -
Truffle Neapolitan pizza
Just finished a Neapolitan pizza and it was good, although the cheese was a bit dark on the surface. The meaning is still not finished. Suddenly I thought of truffles, and suddenly I had the idea to add truffles to the Napoli pizza again. The three fillings: sauce, truffle, and cheese should be within the range of 3-4 mentioned in the book, right? This time, I turned the dough around twice in my hand, but of course, I still couldn't throw it away. After shaping, put the dough directly into the baking pan without moving it any further. However, the large and thin dough still lost its shape. Since the previously set maximum temperature baked the cheese into a dark color, the temperature was adjusted to 230 degrees, the most commonly used temperature range in "Apprentice Baker". Let's see what the result will be at this temperature. The coloring speed of the cheese and bread was still not consistent. I saw that the color of the cheese could no longer be darker, so I hurriedly took it out of the oven. The Neapolitan pizza with truffles has a unique flavor and texture, which is really good. . . .
Baking Summer Recipes -
Pumpkin Cheese Bread
Cheddar cheese with a high melting point is used in several of Meng’s breads. If you are too lazy to search for it but don’t want to give it up, just use regular cheddar cheese slices instead. Isn’t it just that it’s not that resistant to high temperatures? Wrapped in dough, it doesn't matter if it melts. However, there was a cut on the top, and Teacher Meng said the cut was to expose the filling. Do you think this cheese will overflow from the top of your mouth? It's very possible, just overflow, you won't know until you try it. . . . The fact is that the conjecture was correct and it really overflowed. Gululu bubbles up like lava from a volcano. Maybe it's not a big hole, but it's not really like a volcano erupting, with lava overflowing. The final look looks pretty good. . .
Baking children -
Onion soup
It is really an approachable and delicious soup that does not require too much thought to make. Pick several different types of onions, chop them up and throw them into the pot. Coat them with a layer of shiny fat. After a while, you can smell the rich and attractive caramel aroma. Then cut a few slices of baguette, cover it with a thick layer of cheddar, put it in the oven and roast it over high heat. It will be your winter dinner.
Common dishes Soup -
15 Minutes Quick Pizza Toast Slices
Kuaishou Breakfast-specialized in treating all kinds of naughty children who don’t eat breakfast
Staple food Breakfast -
Fresh taste - Egg Bacon Baked Potatoes
Potatoes are familiar to many friends. The cheese-baked mashed potatoes I originally ate seemed too greasy, so I decided to try a new way to eat potatoes. This bacon-and-egg baked potato has a very fragrant taste. The most important thing is that it doesn't make you feel tired. Generally speaking, children like to eat it.
Hot dishes Oven dishes -
Healthy hash browns
Usually the method of making hash browns is to fry them, especially the fried golden appearance is very attractive. For me, a potato addict, pursuing healthier eating habits is the most important thing. Healthy practices can often satisfy your appetite. My method of making hash browns is not to fry them in oil, but to bake them in the oven.
Hot dishes Home cooking -
Cheddar Cheese Shortbread
This snack is so delicious that I couldn't help but eat two pieces as soon as it was baked. The light sweetness is more of the taste of salt and cheese. The biscuits are crunchy and have a rich flavor. It is a good biscuit that you can't stop eating. Thank you very much for the great tips provided by the teacher! I have to say that I can’t stop eating it. You may not believe it. The ingredients are simple and the process is simple. I highly recommend you to try it. It’s so delicious that you can’t stop eating it!
Baking old man -
Chive and Cheese Scones
As soon as I saw this salty scone recipe, I fell in love. Take action immediately, prepare ingredients, ferment, bake, and finally eat it. I added 20 grams more cheddar cheese than the original recipe, and replaced the milk with kefir. The baked scones were very delicious, with a rich milky aroma. The mix of chives and cheese was really unexpectedly delicious. Made into heart-shaped and other patterns, it is a good gift for friends and loved ones.
Baking children -
Samba style beef burger—Jiuyang Zhishi
Like most European and American countries, burgers and sandwiches are popular staple foods among young people in Brazil. The unique local sandwich is called Bauru, which is bread filled with melted cheese, roast beef, tomatoes, and pickled cucumbers. It is delicious
Staple food Home cooking -
Egg Sandwich
Recently, the breakfast at home has been Chinese breakfast, such as scallion pancakes, fried dough sticks, steamed buns, etc. I suddenly wanted to eat a sandwich, so I went to buy sliced bread. It turned out that the price of this bread was really high. My wallet was stolen when I bought the bread. But we are all foodies in our family.
Baking children