Recipes tagged "parmesan cheese powder"

24 recipes found

Spiced Crispy Grilled Lamb Chops

The spices here refer to fragrant herbs, such as rosemary, parsley, thyme, etc., mixed with bread flour and cheese powder, spread on the lamb chops coated with French mustard sauce, and grilled until the surface is crispy and fragrant. This is how to make it. It is simple, but the taste is touching and delicious!

Hot dishes Private kitchen
Christmas wreath pizza

These days go by so fast. I just suffered a big fall in my business this year. When I got up, I bumped into Christmas. Suddenly I saw Jesus holding up the pierced hand shining in the air, showing me the way and telling me that everything before was over. I felt relaxed and happy. I am God’s people, I believe in God, and I am moved by it. I will continue to swear for you that I will always be loyal to you, my supreme God! And offer this Christmas wreath pizza that I made with all my heart to praise You, my God! Amen!

Baking Good looks
Chive cheese sticks

It’s not biscuits, it’s bread! Sugar-free, less oily bread sticks, added with cheese powder, the more you chew, the more delicious it becomes! No sugar, even diabetics can eat it!

Baking Butter
Sausage Beef Tongue Pizza

Today I made this long tongue-shaped pizza for my niece. The cheese is baked golden brown and is very fragrant and the texture is great. The pizza base baked by this recipe is thin. If you want a crispy base, you can replace it with high-gluten flour. Just increase the oven heat by 10 degrees. If you have time, why not try it with me?

Baking Italian food
Rosette Sausage Pizza

Chatting with a foreign neighbor in the community, he introduced me to the Miguel Farm mozzarella cheese they often use. It is fragrant and tasteful, so I made this delicious rose sausage pizza.

Baking Clear water
Quick biscuits that replenish calcium and nourish the brain: [Savory cheese biscuits]

Everyone knows that cheese is a good thing, with high nutritional value, rich milk flavor, easy to be absorbed and not easy to gain weight. Not only that, cheese can also supplement calcium and brain, which is very beneficial to the growth and development of children~~ This biscuit today is a favorite of my baby (my old carrot prince also likes it very much, it can be said that it is suitable for all ages)~~ Different from ordinary sweet biscuits, it is a salty biscuit, and the oil content is also very low, which can be said to be very healthy. In addition, a large amount of cheese powder is added to the biscuits, so the milky flavor is very rich. The production method is similar to that of tart pie crust. The butter does not need to be softened and whipped, but is mixed directly with the powder, and then the liquid is added to mix into a dough. So although its oil content is not high, the texture is still quite crispy. What’s more, since there is no need to soften or whip butter, this biscuit is quick to make. From preparing the ingredients to baking it out of the oven, it takes almost half an hour! If you also like the taste of cheese, you might as well try this biscuit on a restful afternoon. I think it will definitely make you want to stop~ (The following quantities can make about 50 cookies with a diameter of about 2cm)

Baking Afternoon tea
A different way to eat cherry tomatoes: [Tomato Bacon Cheese Tart]

The sourness of the cherry tomatoes just offsets the greasiness of the cheese and butter, and the bacon brings a mysterious smoky flavor to the tart filling. Coupled with the rosemary and pumpkin seeds embellished in it, the whole tart tastes fragrant and refreshing, crispy and tender, and the various flavors are gradually conveyed layer by layer. It is very delicious! The Swiss cheese with big holes used this time is, well, the cheese with the big round holes that always appears with the little mice! This cheese is a show-off type! It's obviously very milky, but it doesn't smell like aged cheddar and old jelly. You can smell the smell from afar, and it's very low-key. If you like dairy products, let’s make it~~

Baking Bacon
Pizza sauce

Pizza sauce is a simple homemade sauce. The main ingredients are tomatoes, onions, garlic, tomato paste, chopped herbs, and black pepper. Because the taste of pizza sauce is very basic and does not highlight any special flavor, it has a wider range of uses. It can be used when making pasta, toast pizza, and braised beef brisket, giving it a unique taste.

Home cooking Homemade sauce
Sausage and Green Bean Salad Pizza

Pizza is my son’s favorite bite. He has never been to Pizza Hut since he learned it, and he has tried it in various ways. It happened that a friend came back from abroad and introduced this simple, nutritious and delicious pizza. After the finished product was baked, it was absolutely delicious. I now recommend it to everyone to share!

Baking High gluten flour
Parmesan Sausage Potato Muffins

The last bit of Parmesan goes with this potato muffin. No onions and ham, and half a belly. The name is Xiangdu, but it actually tastes similar to Cantonese sausage, except that it is spherical. I simply ignored the onions, diced the sausages, and threw them into the pot to stir-fry until fragrant. Suddenly I saw a small bit of leftover chopped green onion beside the stove, and folded it into the pot to add some flavor. I forgot to add the black pepper to the meat, so I had to add it directly to the batter. I didn't follow the original steps, I just acted according to my own habits. Bake them into small cakes, which are very convenient to eat and take. It's salty and delicious, meaty and potatoy, very good. . .

Baking Baking powder
Bolognese spaghetti

Bologna (Italian: Bologna) is a classic Italian city where many world-famous dishes originate, and Bologna spaghetti is one of the best. The standard and orthodox Bolognese sauce is extremely complicated to make and requires dozens of ingredients and spices to be cooked. The rich sauce will spread on the tip of the tongue and melt and gather at the bottom of the tongue, creating an indescribable and graceful feeling. Pasta itself is not easy to taste, but the unique structure of pen tube noodles can wrap more sauce, so as to achieve a delicate balance, and the food is satisfying.

Pasta Lunch
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
Mushroom cheese tart

I’ve had sweet egg tarts, so here’s some salty ones. Mixing diced mushrooms and onions (these two are such a classic combination), stir-frying with butter and lemon juice is the highlight of this snack, delicious! The driedporcini I bought for the first time became the highlight of this highlight. The aroma is very rich! The egg yolk sprinkled with parmesan cheese powder is slightly hard after baking, but the inside is tender and smooth, adding a different flavor. #RachelFood#

Baking Paita
Parmesan Vanilla Chiffon Cake

Let’s have another Chiffon from Parmigiano-Reggiano, which is said to be super moist. Later I discovered that there was a lot of egg whites used, and it felt a bit like angel food cake. Vanilla and thyme are added to the cake. It is said that fresh ones are best, but I only have dry ones in my hands. The 30 ml of wine in the recipe is full of confusion. I can’t guess what kind of wine it is. I wanted to use brandy, but I was wondering if the alcohol content would be too high? Later I found a small bottle of unknown wine used to make cocktails, with an alcohol content of 38. This probably wouldn't be that intoxicating. So, almost all of it was used up. When adding water, I suddenly worried that there would be too much liquid, so I only added about one-third of the water after hesitation. Full of doubts, Parmesan Chiffon finally rose up, and the effect seemed to be pretty good. I was thinking about other things, and it seemed that the time of baking was a little early. The originally bulging dome became flat after cooling. Contrary to the previous Parmigiano-Reggiano Chiffon, which was sweet yet slightly salty, this Parmigiano-Reggiano Vanilla Chiffon is salty yet slightly sweet. It does seem a bit Q. . . .

Baking Cake flour
Cheese and Bacon Snack Buns

When making bread recently, I like to knead some ingredients into the dough, like the onion cheese focaccia two days ago and the fragrant mini garlic snack bag. If I am too tight in the morning, one or two small meal bag with cheese, a little vegetable or meat, and a cup of hot soy milk or drink. For winter breakfast, I hope to eat something that suits the taste and my stomach is warm to resist the severe cold outside in the north and the long journey to work :)

Baking children
Double potato mashed beans

The double potato mashed potatoes are appetizing and digestible, and are very anti-greasy. Remove the chopped pistachios and coriander leaves from the mashed potatoes, it is also a good baby food!

Dessert Carry out fruit crushing
Pasta Carbonara

This Carbonara doesn’t use cream, haha!

Western food Cream cheese
Sausage Cheese Pulled Bread

This is a culinary bread with a beautiful meaning. It is made into a round shape with a hollow cake mold, expressing the meaning of reunion, perfection and beauty. It is added with sausage and cheese. I wish our lives are prosperous and I wish Xinliang's first baking competition a complete success. This bread uses tangzhong, and my family likes it very much. It tastes soft and delicious, and the addition of Parmesan cheese powder is very fragrant.

Baking Bread flour for main dough
Parmesan Cheese Scones

Scones are a very hassle-free pastry. When you don’t have enough time, you will always think of it. Scones of Parmigiano-Reggiano, long planned to use it to consume Parmigiano-Reggiano. This is the first time I encounter scones that require whipping butter. Will it be softer this way? I was too lazy to use a mold to cut round flowers, so I rolled them into a rectangle and cut them into small squares, three horizontally and two vertically. It’s quick and hassle-free, eliminating the need to gather the leftovers and re-roll them. Golden and salty, a good breakfast.

Baking Baking powder
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
Parmesan Cranberry Crisp

The golden skin has clear layers, and the special cranberry cheese filling is sour and sweet. The surface is sprinkled with cheese powder for baking, which is refreshing and not sweet!

Baking Butter
Oil-free American hot biscuits

It feels like a scone, extremely simple, even simpler than a scone. So much so that after mixing the batter, I was a little surprised - is this the end? It seems to be a quick snack that has never been seen before. Instead of condensed milk, I replaced it with milk powder, which adds a bit of milky flavor. The original party didn't say anything about brushing it with egg wash. During the last five minutes of baking, I saw through the glass door that the surface didn't seem to have the luster of the original. So I took it out and brushed it with a thick layer of egg wash. After baking, the effect seemed to be the same as the original. It's especially delicious when eaten hot, with a crispy outer shell, soft interior and a slightly salty taste. . . . .

Baking Afternoon tea
Beef Meatball Pizza

Learn how to cook Beef Meatball Pizza with Staple food and Baking.

Staple food Baking
Parmesan chiffon cake

I bought a can of cheese powder and forgot why. As I watched it getting older day by day, I gradually felt a growing sense of urgency in my heart. Start looking around for solutions again, no longer digging into the original reasons. The Parmesan chiffon looks good, and the biggest highlight is that you can consume more cheese powder. The cake looks pretty good, and it's not too cracked. It just seems to have a few more holes, so I'm pretty satisfied with it. The taste of the cheese is not particularly strong, and there are tiny particles of cheese mixed in between the soft texture, giving it a slightly salty taste, which is delicious. . . .

Baking Cake flour