Gratin Bread (with Microwaved White Sauce)
Piping hot gratin is so tasty during the colder seasons. I combined it with bread.
・I used large aluminum muffin cups from the 100 yen shop.
・If you don't have heavy cream, you can use 250 g of regular milk,
・Since this white sauce is poured on the bread, it's thicker than usual. (If planning to use in cooking, decrease half of the bouillon). Recipe by DUFFYchan
Gratin Bread (with Microwaved White Sauce)
Piping hot gratin is so tasty during the colder seasons. I combined it with bread.
・I used large aluminum muffin cups from the 100 yen shop.
・If you don't have heavy cream, you can use 250 g of regular milk,
・Since this white sauce is poured on the bread, it's thicker than usual. (If planning to use in cooking, decrease half of the bouillon). Recipe by DUFFYchan
Cooking Instructions
- 1
Make the bread dough and let it rise once (until it has doubled in size). While it's rising, make the white sauce.
- 2
Put the butter and flour into a heat-resistant container. Microwave uncovered for about 1 1/2 minutes at 500W (until the butter has melted.)
- 3
Remove from the microwave and mix well.
- 4
Gradually add in the milk as you continuously stir with a whisk.
- 5
Microwave for 2 minutes without covering.
- 6
Remove from the microwave and mix well.
- 7
Add the salt, pepper, and bouillon and microwave for another 2 minutes (break up the bouillon when you add it).
- 8
Remove from the microwave and mix well. Taste and adjust if needed.
- 9
Microwave for 2 minutes.
- 10
Remove from the microwave and mix well. Lastly, add the heavy cream and stir (if it's too loose, microwave for 30 seconds).
- 11
Mince the onion, cut the potatoes into 1 cm cubes, and cut the bacon into 1 cm slices. Cover with plastic wrap and microwave for 3-4 minutes.
- 12
Combine the white sauce with the fillings and let cool.
- 13
After the dough has finished rising, divide into portions, press out the gas, and form into balls. Let sit for about 15 minutes.
- 14
Gently release the gas with your finger and then use a rolling pin to flatten out the dough.
- 15
Place the dough into the aluminum cups. Use your fingertip to lightly press the dough in and then use a fork to make some holes in the surface. This prevents the dough from expanding.
- 16
Pour the gratin filling ingredients into the dough.
- 17
Let it rise a second time for about 30 minutes, until the dough has risen about 1.5 times the original size (use the oven's bread proofing function at 40℃. In the summer, just leave it at room temperature.)
- 18
Brush the egg mixture over the dough for the glaze. Top with the cheese.
- 19
Bake for 13-15 minutes in a preheated 180℃ oven. Top with broccoli, etc.
- 20
These are made with seafood gratin (shrimp, onion, potato, carrot, cheese, parsley).
- 21
These are bacon gratin rolls. Bacon, onion, potatoes, carrots, corn, cheese, parsley.
- 22
I baked these in a mold.
- 23
When you want to reheat them, remove the foil, cover with wrap, and microwave each for 20 seconds.
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