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Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

Bacon, Ham and Cheese Scones (makes 12 scones)

Ingredients:
2 cups flour
1 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup combination of grated Italian five cheeses (Parmesan, Mozzarella, Provolone, Romano, Asiago) and sharp Cheddar cheese
3 cooked bacon strips– chopped
2 slices ham– chopped
1 stalk green onion– chopped
2 cloves garlic– finely chopped
1/2 cup plus 2 tbsp heavy cream
2 eggs

Method:

  1. In a large bowl, mix loud, sugar, baking powder and salt to combine. Add cold butter, rub with your fingers until the mixture resembles crumbles. Add in walnuts, cheeses, bacon, ham, garlic and green onion. Mix well. Make a well in the center.
  2. Whisk cream and eggs in a small bowl to combine. Reserve 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of 6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
    Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
  • If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.
Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

 

 

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Ham and Cheese Rolls

Ham and Cheese Rolls

Ham and Cheese Rolls Recipe (makes 18 rolls, 9x13x2 glass pan)

Ingredients:

for Dough:
2 1/4 cup bread flour
1/2 tsp salt
1 1/2 tbsp dry milk powder
4 tbsp sugar
2 tsp dry yeast
1 egg
125- 150 ml warm water
2 1/2 tbsp butter

for Filling:
3-4 pieces of sandwich ham– cut into thin strips
5 tbsp shredded Parmesan cheese

1 egg– beaten, for glaze

Method:

  1. In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
  3. Lightly knead the dough on a board a few times to punch out big air pockets trapped inside. Roll out to a 9×13 inch rectangle of 1/2 inch thickness. Spread shredded cheese evenly (be sure to cover the edges too), followed ham strips. Roll the dough up like a jelly roll/Swiss roll. Pinch to seal the edge. Cut rolls into 18 even pieces. Place each piece (cut side up) on greased glass pan, leaving a little space between each. Cover with plastic wrap and let it rest in the fridge overnight (see note below).
  4. Let the chilled dough sit in room temperature for 30 minutes to 1 hour before baking. Preheat oven to 375°F. Apply egg wash on the top of the rolls and bake in preheated 375°f oven for 15-18 minutes until golden brown. Remove from pan and cool on a rack.

Regina’s Note:

  • Dough resting time: for 2nd resting time, 45 minutes to 1 hour is adequate. But I found resting the dough in the fridge overnight yields a much fluffier texture to the buns.
Ham and Cheese Rolls-- ready to roll up.

Ham and Cheese Rolls-- ready to roll up.

Ham and Cheese Rolls-- ready for second dough resting.

Ham and Cheese Rolls-- ready for second dough resting.

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Breakfast Burrito

Breakfast Burrito

This was what I made for our Sunday family breakfast not long ago. It is so good, and the best part is it doesn’t take long to prepare. All I had to cook is scrambled eggs and spicy sausage, the rest is all about assembling.

This is what you need:
flour tortilla wraps
scrambled eggs
ham
spicy sausage
avocado slices
shredded cheese
your favorite salsa

Wrap up all ingredients (except avocado slices– put them in after warming up the burritos) and microwave until burrito is warm and cheese has melted.

 

 

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