An upscale grilled cheese

ILONA DANIEL maple syrup 1/2 cup Sambal Olek Juice and zest of 1 lime 1/4 cup butter, melted



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just above room temperature, about 110 F; it should feel like a nice warm bath. Sprinkle the yeast over the milk and set aside for five to 10 minutes for the yeast to activate and become foamy. Meanwhile, in the bowl of a stand mixer, stir together the 2 1/2 cups of the flour and the sugar and salt. In another bowl, whisk the tangzhong, cream, milk powder, and one of the eggs together until combined. Once the milk and yeast mixture is foamy, add all of the wet ingredients into the dry ingredients. Knead for four to five minutes on medium-high speed, until the dough forms a semi-smooth ball. The dough still will be sticky. Continue to add the remaining 1/4 cup of flour, one tablespoon at a time. Then, add one tablespoon of the butter to the dough, kneading to fully incorporate before adding the remaining one tablespoon of the butter. The dough will form a soft and pliable dough; knead for four to five minutes more, until the dough becomes smooth and elastic. Cover the bowl with plastic wrap or a damp towel. Let rise for one to two hours, until doubled. Once the dough is doubled, turn it out and divide into three or four equal pieces. With each piece of dough, roll out into a long oval. Fold the oval into thirds widthwise and then press down again. Roll the dough up lengthwise, then place into the loaf pan. Repeat with the remaining pieces. Let the dough rise again for about one hour, until nearly doubled; this should take about 45 minutes to an hour. Pre-heat the oven to 350 F. Whisk the remaining egg with a splash of milk or water. Brush the egg wash over the dough. Bake for about 30 minutes, until golden brown on top. SWICY KOREANINSPIRED FRIED CHICKEN Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed. Coat chicken pieces in cornstarch before dipping into tempura batter. Fry chicken in vegetable oil heated to 350F SAMBAL MAPLE SAUCE 1/2 cup pure In a bowl, stir to combine all of the sauce ingredients. Toss cooked chicken pieces in the sauce until evenly coated. To assemble Hokkaido milk bread grilled cheese sandwiches: Slice milk bread into Texas toast-sized slices and butter the outsides of each slice. Place three or four sauced tempura chicken pieces onto the inner, unbuttered side of one of the pieces of bread. Top the chicken with cheddar cheese and a smattering of cilantro; approximately 1 Tbsp of cilantro per sandwich. Top with second slice of Hokkaido milk bread, buttered-side out, and griddle in a pan over middle heat. Griddle on each side until they are both golden brown and the cheese is melted. I like to place a lid on the pan while the grilled cheese magic is working. Serve with sliced cucumber or a sesame dressed cabbage slaw.