Hot bread is kneaded together ham , pate’, mayonnaise, cucumber, green onion, coriander or sliced chilli.
*Start preparing each ingredient: *
Ingredient for Vietnamese bread style
*240 ml water *2 tsp sugar *2.5 tsp active dry yeast *400 gram bread flour *3 tbsp butter *1/2 tsp salt
Directions for Vietnamese bread *Mix sugar and yeast with 240ml water. After 10 mins, yeast is blooming. Mix them again with bread flour , butter and salt. Put them into the bowl which is anointed by butter. Then, closed them with a sweat cloth. After 1 hour, the flour is blooming double. *Press down to the flour slack, mix them about 3-5 mins and closed them 15 mins. *Devide them into 3 or 6 or 12 part, then molding. It’s size same as Hai phong baker. *Molding them into the roudly clots. Rolled up and fix follow you want. *Put them into a tray. Closed them about 45 mins with dry towel. *Anointed diluted salf on baker’s cover . put them into gas grill. Turn on the gas grill about 200-210 C. After 20 mins , anointed butter and grill in 5 mins. Total grill time about 25 mins.
Note: turn on the fan of gas grill. During the grill, open and spray water aroud the gas grill, continue grill.
Ingredients for Ham
*500g pork *1 Roasted Red Pork powder *Peper, salt, sugar, osyter sauce, honey, sesame carries oil, monosodium glutamate, *Annatto *Green onion, garlic *Clingwrap, clew *Five_ spice seasoning
*Washing pork, blot dry. *Mince green onion and garlic (1cup) *Mix : ½ cup five – spice seasoning + 1 cup peper + 2 cup monosodium glutamate+1 cup salt+ 2 cup sugar + 2 cup oyster sauce+ ½ cup sesame carries oil+ 1 cup honey. *Mix 1 cup roasted red pork powder and 100ml water and this mixing and minced green onion ang garlic. *Anoint this mixing on the pork, anoint annatto on skin of the pork. Put it in the refrigerator mins 3 hours. *Roll the pork by clew . Mantle it by clingwrap , then, continue roll it by clew to secure. *Bake the pork in about 50-60 mins. *Put it in refrigerator. After about 3-4 hours, slice the pork.
Easy to make pâté at home now. Here is my pate recipe
INGREDIENTS
*350g chicken livers, cleaned *350g pork belly, minced *100g pork back fat *1 sliced pork skin *2-3 cloves of garlic, crushed *3tsp mince shallot *6 black peppercorns, crushed *Salt *1tsp brandy (optional) *2tbsp olive oil
*Soak the chicken livers in milk for half an hour before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off impurities, some of the harshness in flavor and make them taste milder. *Trim any fat or connective tissue from the livers and discard. *Heat 2tbsp olive oil in a large pan on medium heat. Add the shallots and garlic for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes. *Once the livers have browned on the outside but still pink inside. Turn off heat and allow the livers to cool. Tip into a food processor *Mix livers with minced pork, peppercorn, milk or cream and brandy thoroughly *Pack the mixture into ramekins or a bowl. Arrange pork fat across the top of the mixture then stretch pork skin by running along its length *Heat oven and bake for 50-60minutes until firm or steam it in at least 3 hours. For steaming method, the pâté will look a little loose but it will firm up in the fridge. *Serve sliced
Good luck!
Submitted October 08, 2015 at 04:09PM by JustSadd http://ift.tt/1RvrZkw Cooking
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