TANGZHONG CHALLAH RECIPES

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TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES



Tomato Muffins | #MuffinMonday | Karen's Kitchen Stories image

These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.

Provided by Karen's Kitchen Stories

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Number Of Ingredients 11

240 grams (2 cups) all purpose flour
39 grams (1/4 cup) cornmeal
49 grams (1/4 cup granulated sugar)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 10.75 ounce can condensed tomato soup, undiluted
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 teaspoons lemon juice
29 grams (1 ounce/1/4 cup) freshly grated Parmesan cheese

Steps:

  • Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
  • In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
  • In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
  • Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
  • Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
  • Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 164.58, FatContent 8.24, SaturatedFatContent 4.78, CarbohydrateContent 18.86, FiberContent 0.96, SugarContent 1.93, ProteinContent 3.94, SodiumContent 399.49, CholesterolContent 45.72

CHILI CRISP GRILLED CHEESE WITH HOMEMADE CRUSTY CHEESE ...



Chili Crisp Grilled Cheese with Homemade Crusty Cheese ... image

This chili crisp grilled cheese sandwich is the way to take a grilled cheese sandwich to the next level. You'll never have "regular" grilled cheese again.

Provided by Karen's Kitchen Stories

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 11

2 large slices crusty artisan bread
1 tablespoon salted butter
1 ounce grated cheddar cheese
4 teaspoons spicy chili crisp
1 ounce jack cheese
400 grams (3 cups) bread flour
200 grams Fontina cheese, cut into 1/2 inch cubes
6 grams salt (1 teaspoon table)
3 grams (3/4 teaspoon) instant yeast
2 grams (1/2 teaspoon) freshly ground black pepper
300 grams (1 1/3 cups) cool water

Steps:

  • Butter one slice of the bread and place it, buttered side down, in a skillet. Top the bread with the grated cheddar cheese and then dollop on the chili crisp.
  • After that, layer the grated jack cheese over the chili crisp.
  • Butter the other slice of bread and place it over the cheese layer, butter side up.
  • Turn on the heat to medium low and grill the sandwich until the bread has browned. Flip the sandwich and brown the other side. The cheese should be melty and the outsides should be golden brown.
  • Slice and serve.
  • Mix all of the ingredients together in a bowl, cover with plastic wrap, and leave out at room temperature for about 12 to 18 hours.
  • Using a dough scraper, spatula, or bench knife, gently scrape the dough out onto a floured surface.
  • Wet your hands and your dough scraper gently form the dough into a ball.
  • Place the ball, seam side down, on your work surface and tuck the scraper under it all around to create tighten the loaf just a little.
  • Line a 9 inch bowl or banneton basket with a tea towel and generously dust it with flour, bran, or a 50/50 mixture of wheat and rice flour.
  • Tighten the dough ball and place it in the bowl, seam side up.
  • Spray the top of the dough with spray oil and cover loosely with oiled plastic wrap. Let it sit for one to two hours.
  • While the dough is proofing, place a large cast iron Dutch oven in the oven and preheat to 450 degrees.
  • Carefully remove the Dutch oven from the oven and remove the lid.
  • First, remove the plastic wrap from the bowl, and top the dough with a piece of good quality parchment paper.
  • Top the parchment with a dinner plate, and then flip the whole thing over.
  • Remove the towel from the dough and lift the dough with the parchment paper and place it in the Dutch oven, leaving the parchment under the dough.
  • Cover the pan and return it to the oven for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the interior of the bread reaches 210 degrees. I transferred the partially baked loave to a baking sheet for the last 15 minutes to prevent burning.
  • Cool completely on a wire rack.

Nutrition Facts : Calories 338.99, FatContent 16.38, SaturatedFatContent 9.38, CarbohydrateContent 34.55, FiberContent 1.56, SugarContent 3.6, ProteinContent 13.94, SodiumContent 608.95, CholesterolContent 41.84

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