Breakfast

Croque Madame

This delicious brunch for my family truly made their day, filling what would have otherwise been another mundane morning with delight. This dish brought back many fond memories from our trip in Paris, memories which we hold dear to our hearts. Using Gardenia’s multigrain country loaf, a sourdough bread that incorporates 8 types of grains, this bread is loaded with nutrition that goes very well with savoury filling. Perfect for a Saturday brunch. Croque Madame are grilled sandwiches filled with ham and cheese, a spread of béchamel sauce and a thin layer of mustard, topped with egg. Fun fact, without the egg, the dish would be called Croque Monsieur instead! This recipe yields 4 sandwiches.

Ingredients (béchamel sauce)

  • 5g grated parmesan
  • 25g grated cheddar
  • 10g all purpose flour
  • 10g butter
  • 112g milk

Other

  • 8 slices gardenia multigrain bread
  • 4 slices baked ham
  • 4 slices prosciutto
  • grated cheese
  • mustard
  • 4 sunny side up

Method (Bechamel)

  • Heat up the sauce pan at medium heat and melt the butter
  • Add in the flour and whisk to make a roux (Do not let it turn brown)
  • Add in the milk while continuing to whisk until no lumps appear and the sauce starts to thicken
  • Turn heat to low and add the cheese. Whisk until all the cheese has melted. Set aside

Assembly

  • Spread the butter on one side of the bread on a heated medium fire. Toast the bread butter side down until slightly brown. You only need to toast one side.
  • Put it on a lined baking tray. Toasted side down.
  • Spread a thin layer of mustard, then the béchamel sauce on the bread
  • Layer it with ham and prosciutto
  • Top it with grated cheese.
  • Put another slice of bread on top, toasted side up.
  • Spread some béchamel sauce again, followed by more grated cheese
  • Grill for 8-10 minutes until the cheese has melted and you can see golden brown spots. Note : if your oven doesn’t have a grill function, just bake it in a preheated oven at 180 degree celsius, top heat at 8-10 minutes.
  • Top with sunny side up
  • Serve immediately

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)

Ingredients 

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Other

  • Egg wash (1/2 beaten egg + 1/2 tbs water )

Topping

  • 100g chopped spring onion
  • 1 beaten egg
  • 20g oil
  • 1/2 tsp salt
  • 1/2 tsp white ground pepper

Method (topping)

  • Mix all the ingredients together

Method (dough)

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
  • Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
  • Cover and let it proof for about an hour and half or until the dough becomes double in size.
  • Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
  • Bake for 13-15 minutes.