Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!
Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.
Click here for my sandwich mold!
For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:
10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on
6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)
3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge
You can also make these sandwiches with the planetary mixer with the hookleafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.
As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.
There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soupperfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!
Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual
It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!
Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!
Discover also:
Zeppole (soft and without grease with custard, according to the original recipe!)
English soup recipe
PREPARATION TIMES
Preparation
Cooking
Total
30 minutes
5 minutes
35 minutes
Ingrediants
Quantity for 4 – 6 people
For the sponge cake (which you can replace with 600 gr of Savoiardi):
3 large whole eggs
3 large egg yolks
160 grams of granulated sugar
70 grams of flour. 00
95 gr of potato starch
grated zest of 1 lemon
1 sachet of vanilla (or extract)
1 pinch of salt
For the vanilla and cocoa custard
400 gr of fresh whole milk
100 g of fresh liquid cream (which you can replace with 80 g of milk)
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
vanilla
75 gr of dark chocolate
To complete:
100 gr of Alchermes liqueur
3 – 4 tablespoons of cocoa powder
Method
How to make the English soup
First of all prepare the base following the recipe you find in SPONGE CAKE
If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.
Then prepare the cream:
First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM
Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)
Transfer the white part to a bowl, cover with cling film and leave aside to cool.
Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.
Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.
Let the bases cool perfectly before assembling your English soup
First of all, decide whether to assemble in a single pan or cup or cups.
Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.
then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:
Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.
In my case came two layers of two chocolate cream:
Finally, place in the fridge for 1 hour then sprinkle with cocoa
Yours is ready English soup!
Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!
There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.
If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container. At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.
It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing. To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.
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