Today, I made waffles, a traditional cake from Lorraine, France. If you know a little about meringue or eat it often, look at the title. If you give donuts to people around you who don’t know donuts without saying anything. Actually the sauce and dough are different so the only thing in common is the vegetables and cheese. Baking and baking is a bit cumbersome, but. The taste is really, really delicious. The taste of quiche varies greatly depending on the vegetables and cheese used. This recipe is one that suits my taste for veggies, cheese type, and quantity. Trust me and try it.
♥ Ingredient
Pat Breese
Soft flour 162g
84 g butter
12g egg yolk
38 g water
1g salt
♥ Recipe
1. Put the soft flour and cubed butter in a food processor and run for 3 seconds to shred the butter.
2.When the butter becomes small enough to be the size of a grain of rice, add the previously mixed liquid and operate the food processor again to blend.
3. When the dough begins to clump together, take it out and place it on the table and press it from top to bottom. If you do some overlap like halving and pressing, you can create a cake-like texture where the layers are broken.
4. After shaping into a round and flat shape, cover with cling film and refrigerate. Because Part Breeze dough shrinks a lot, you’ll need to let it rest in the fridge enough so it shrinks less after baking. (recommended 3 hours or more)
5. Roll the hardened dough into a wide circle with a thickness of 3mm with a rolling pin.
6. Put the dough into the tart mold. Loosely cut the edges and pinch them with your hands to shape.
7. After shaping the cake with a fork, let the dough rest in the freezer until the dough hardens.
8. Fill the tart with ice cubes and bake at 180 degrees for 15 minutes, then remove the heavy ice and bake for another 15 minutes. Preheat the oven sufficiently. My oven is on hot, so if you’re using a regular home oven, increase the baking temperature a bit.
9. While the cake is still hot, brush a thin layer of the yolk over it with a brush.
♥ Ingredient
80g Bacon
90g Asparagus
90g Onions
70g Mushrooms
5 cherry tomatoes
2 Cheongyang chili peppers,
20g Cheddar Cheese
35g Gruyere Cheese
Just enough Parmesan cheese to be sprinkled on top
♥ Recipe
1. Thinly slice the onions and mushrooms, and cut the bacon and asparagus into bite-sized pieces.
2. Grease 1’s ingredients with a little oil and sauté them in a pan.
3. Cherry tomatoes and Cheongyang peppers are prepared raw, not cooked.
4. Shred the cheese.
Apareiyu
70g eggs
100g fresh cream
50g milk
1g salt
1g black pepper
A pinch of nutmeg powder
1. Put fresh cream, milk, eggs, salt in a bowl, use a whisk to mix well.
2. Strain through a sieve to remove seeds and impurities, then add pepper and nutmeg powder. Using coarsely ground whole pepper will taste better than powdered pepper. Nutmeg can be omitted.
3. Spread cheddar and Gruyère cheese on the bottom of the pre-baked tart shell.
4. Put the vegetables and bacon in the mold and serve.
5. Fill with Aparei oil.
6. Grate Parmesan cheese on top and bake in preheated oven at 180 degrees for 35 minutes
7. When baking, take out, grate Parmesan cheese and put on top. Storage: It tastes best the day it was made. Leftover quiches can be stored in the refrigerator and enjoyed for up to a day. If you want to keep it longer, we recommend freezing. When you eat, you warm it up in the oven, toaster or microwave for better taste.