Chef Mia

Cheesy garlic rolls

Cheese garlic rolls — RECIPE: in our website www.archersfood.com linked in our instagram bio — JOIN our channel to receive the link to the recipe every time we post! If you try this recipe please, leave us a review it helps us so much. Happy baking🤍 #garlicbread #foodtok #baking #bread

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Buttery cheese Garlic Rolls

  • Author: Chef Mia
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Description

Buttery Cheese Garlic Rolls These rolls are incredibly soft, fluffy, and loaded with melted, bubbly mozzarella cheese. So addictive, you wont be able to stop at just one! Here, youll find the best melt-in-your-mouth garlic cheese rolls recipe thats perfect for any occasion.

Ingredients

Scale
  • 3 garlic heads, peeled
  • 4 tbsp extra virgin olive oil
  • Pinch of salt
  • 2 eggs
  • ½ cup (120 ml) warm milk
  • 2 1/2 tsp(8 g) active dry yeast
  • 1 tbsp honey
  • Slightly over 1 ¾ cups (230 g) all-purpose flour
  • 1/3 cup (50 g) bread flour
  • 1 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 2 ½ tbsp (35 g) soft, unsalted butter
  • 1 tbsp chopped fresh parsley
  • 2 cups, after shredded (200 g) mozzarella cheese
  • ½ cup, freshly grated (45 g) parmesan cheese
  • 3 ½ tbsp (50 g) soft, unsalted butter
  • 3 tbsp parsley
  • Pinch of salt
  • Previously roasted garlic
  • 1 egg, beaten

Instructions

  1. Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes.
  2. Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.
  3. To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky.
  4. Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
  5. While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
  6. Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic
  7. Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.
  8. Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.
  9. Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes.

Notes

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the commentsIll try to reply as fast as I can. Happy baking!

Nutrition

  • Calories: 470 kcal
  • Sugar: 6 g
  • Protein: 18 g

Sesame Chicken

Sesame Chicken – crispy chicken with sweet, savory sauce with lots of sesame seeds. This recipe is better than Chinese takeout, click to get the full recipe | rasamalaysia.com #chinesefood #chicken

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Sesame Chicken

  • Author: Chef Mia
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Description

Easy, healthy and homemade Chinese Sesame Chicken recipe with sesame sauce. This is the BEST recipe you’ll find online and tastes just like takeout restaurants.

Ingredients

Scale
  • 8 oz. (230g) boneless and skinless chicken breast, cut into strips
  • oil, for deep-frying
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • white sesame seeds, for garnishing

Instructions

  1. Mix all the ingredients in the Sauce until well combined. Set aside.
  2. Mix all the ingredients for the Frying Batter in a bowl until well combined. Stir a few times to ensure there are no lumps and the batter is smooth. Add the chicken to the batter and stir to coat it evenly.
  3. Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the hot oil and immediately loosen them with a spatula to prevent the pieces from clumping together.
  4. Deep-fry the chicken until golden brown. Remove the chicken from the oil using a strainer or slotted spoon, allowing the excess oil to drain by placing the chicken on a dish lined with paper towels. Discard the oil.
  5. Heat 2 tablespoons of oil in a wok or skillet over high heat. Add the garlic and stir-fry until fragrant, then pour in the sauce.
  6. As soon as the sauce thickens, add the fried chicken to the wok or skillet. Stir continuously until the chicken is evenly coated with the sauce. Dish out, garnish with white sesame, and serve immediately with steamed rice.

Notes

Watch the cooking video on this page for step-by-step guide.
My batter is very thick because it will make the chicken extra crispy, even after adding the sauce. If it’s too thick to work with, add 1-2 tablespoons water to loosen it up.

Nutrition

  • Calories: 306kcal
  • Sugar: 12g
  • Protein: 15g

Baked Crunchy Hot Honey Chicken Recipe

Baked Crunchy Hot Honey Chicken Recipe | Cheff Recipes

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Baked Crunchy Hot Honey Chicken Recipe

  • Author: Chef Mia
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Description

If you’re looking for a dish that combines the irresistible combination of crispy, crunchy chicken with a sweet and spicy kick, this Baked Crunchy Hot Honey Chicken is the perfect choice. It’s easy to make, healthier than deep-fried alternatives, and packed with flavor. Let’s dive into the recipe!

Ingredients

Scale
  • For the Chicken:
  • 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (for extra crunch)
  • For the Hot Honey Sauce:
  • 1/4 cup honey
  • 2 tablespoons hot sauce (adjust to your preferred heat level)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1 teaspoon apple cider vinegar or lemon juice (optional, for tang)
  • For Garnish (optional):
  • Fresh chopped parsley
  • Sesame seeds or crushed peanuts (for added crunch)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Pat the chicken dry with paper towels.
  3. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and smoked paprika.
  4. In another shallow dish, beat the eggs.
  5. In a third shallow dish, place the panko breadcrumbs.
  6. Coat each chicken piece first in the flour mixture, then dip in the egg, and finally coat with the panko breadcrumbs. Press gently to make sure the breadcrumbs stick.
  7. Place the breaded chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to help the coating crisp up.
  8. Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C), and the crust is golden brown and crispy.
  9. While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, butter, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is smooth.
  10. If you like a little tang, add a teaspoon of apple cider vinegar or lemon juice to the sauce and stir to combine.
  11. When the chicken is done baking, remove it from the oven and drizzle the hot honey sauce over the top. If you like extra sauce, you can toss the chicken in the sauce for more coverage.
  12. Garnish with chopped parsley and sesame seeds or crushed peanuts if desired.
  13. Serve with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad.

Cheesy Garlic Bread Recipe – Bake with Zoha

This easy cheesy garlic bread recipe is a must-have for your holiday dinner table. Whether you’re hosting Thanksgiving or Christmas, this quick garlic bread made with soft Hawaiian rolls and plenty of cheese will impress your guests. It’s the perfect side dish or appetizer to complement any meal. Enjoy this best-ever recipe for any festive occasion or simple family dinner. Check out the recipe at bakewithzoha.com

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Best Cheesy Garlic Bread

  • Author: Chef Mia
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Description

This Cheesy Garlic Bread is life changing: buttery, garlicky, cheesy and crispy without being heavy – exactly how it should be.

Ingredients

Scale
  • 8–10 garlic cloves
  • 2 tbsp olive oil
  • Pinch of salt
  • Roasted garlic from above
  • ½ cup butter, melted(113g)
  • 1 egg
  • ¼ cup milk (60g)
  • ½ tsp salt
  • ½ tsp paprika
  • 2 tbsp chopped fresh parsley
  • 12 King's Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or replace with a French baguette of similar size)
  • 2 cups shredded mozzarella cheese
  • Chopped parsley and chili flakes for serving

Instructions

  1. Pre-heat oven to 400F
  2. Mix the peeled garlic cloves in the olive oil and salt. Transfer to a mini oven safe pot with a lid (or cover with foil) and bake for ~20 minutes until they are soft and golden
  3. Mash with a fork and set aside
  4. Add the mashed roasted garlic, melted butter, egg, milk, salt, paprika and parsley to a bowl
  5. Thoroughly whisk to combine
  6. Change the oven temperature to 350F after roasting the garlic
  7. Use a sharp knife to divide the sheet of bread rolls into 2 halves (as seen in pictures above). Place on a large baking sheet and bake for 8-10 minutes until light golden and crispy
  8. Transfer the garlic butter custard to a larger pan. Carefully dip the baked bread sheets / loaves into the garlic butter custard, getting them well coated on all sides
  9. Place the bread back on the baking sheet and bake at 350F for 15-18 minutes until golden
  10. Cover the bread with the shredded mozzarella cheese. Change the oven setting to broil / grill and broil for ~5 minutes until the cheese is melted and golden
  11. Garnish with fresh parsley and chili flakes. Slice up, serve and enjoy!

Cinnamon Sugar Swirl Sourdough Bread

Bake an artisan Sourdough Cinnamon Bread with a beautiful cinnamon–brown sugar swirl and soft, tender crumb. This step-by-step recipe shows exactly how to fold in inclusions for clean spirals and maximum flavor. Perfect for the best toast of your life, cozy breakfasts, or gifting, crisp crust, warm spice, and naturally leavened goodness in every slice.

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Cinnamon Brown Sugar Sourdough Bread

  • Author: Chef Mia
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Description

a delicious loaf of artisan sourdough bread swirled up with warm cinnamon and brown sugar

Ingredients

Scale
  • 350 g water, warmed to 85
  • 100 g active sourdough starter fed 8-10 hours prior, and bubbly
  • 25 g granulated sugar
  • 500 g unbleached all purpose flour
  • 11 g kosher salt, I use Morton's
  • 2 tablespoons ground cinnamon approximately, for layering in
  • 2/3 cup, 135 g dark brown sugar for layering in

Instructions

  1. In a large mixing, combine the warm water and active sourdough starter. Use a whisk or Danish dough whisk to dissolve the sourdough starter into the water. Add the 25 g of granulated sugar to the mixture, and whisk to thoroughly incorporate.
  2. Add the unbleached flour to the mixing bowl, and use a wooden spoon or Danish dough whisk to incorporate the flour. When it becomes too thick to stir, use your clean hands to bring the dough together. The dough will be super shaggy, but that's ok. I like to use my bench scraper to scrape the excess dough off of my hands and back into the bowl. Scrape down the sides of the bowl as well, and sprinkle the kosher salt on the surface of the dough. Cover the bowl with plastic wrap or a clean disposable shower cap, and let the dough rest at room temperature for 30 minutes.
  3. After 30 minutes, use damp hands to throughly pinch the salt into the dough. This will take a couple of minutes. Use your hands to bring the dough together into a round shape, and cover the dough again, and let it rest for another 30 minutes.
  4. Stretch and fold the dough: remove the bowl cover, and gently stretch/pull one side of the dough up, and fold it over the ball of dough. Rotate the bowl 90°, and stretch the next side of the dough up, and fold it over. Work your way around the ball of dough until all of the sides have been stretched and folded. Lift the ball of dough up, and plop it over upside down back into the bowl. Cover the bowl again, and let the dough rest for another 30 minutes.
  5. Repeat this process another 2 times, stretching and folding the dough every 30 minutes. After the last stretch and fold, cover the dough again, and let it bulk ferment at room temperature for 3-4 hours, or until it is puffy, almost doubled in size, and there are small air bubbles on the surface of the dough.
  6. Very lightly flour your work surface, and pour the risen dough out onto the work surface. Gently stretch the dough out into a large rectangle, about 10×15". Generously sprinkle the surface of the dough with cinnamon, leaving a 1/2" border around the perimeter. Next, sprinkle 2 tablespoons of brown sugar on top of the cinnamon. Use your palms to gently press the brown sugar down into the dough.
  7. Fold the top 1/3 of the dough down into the center midline. Sprinkle on more brown sugar and cinnamon, leaving a small border. Fold the bottom 1/3 of the dough over the other 2 layers, like a letter fold. Sprinkle on more cinnamon and sugar, and gently pat the brown sugar into the dough. Carefully roll up the dough, enclosing the brown sugar and cinnamon, and use your hands to gently push and pull the dough around, forming a round boule shape.
  8. The syrupy brown sugar can leak out while the dough's proofing, so I line my proofing baskets with a tea towel, and dust it generously with flour or rice flour. Place the shaped loaf into the prepared proofing basket, cover the loaf with a clean disposable shower cap (to prevent it from drying out), or place it in a plastic bag – let the dough proof in the fridge for 2-3 hours.
  9. Place a large Dutch oven (with the lid on) into the middle rack of the oven, and preheat the oven to 450. Once the oven has come up to temperature, let it continue to heat up for another 25-30 minutes. Remove the dough from the fridge while the oven is preheating.
  10. Using oven mitts, carefully remove the Dutch oven from the oven, and remove the lid. Gently pour the dough out onto a piece of parchment paper, and score the top of the loaf to allow the steam to release.Lift the parchment paper with the dough on it, and lower it into the preheated pot. Place the lid on top, and place the Dutch oven back into the oven. Bake for 25 minutes.
  11. After 25 minutes, remove the lid from the pot, and bake for another 18-20 minutes until the curst is deeply golden brown/mahogany color. Remove the loaf from the Dutch oven, and allow it cool completely on a baking rack for at least 2 hours. Enjoy!

Notes

Recipe NotesStore leftovers in an airtight container for up to 3 days. This loaf of bread can also be frozen. For the best results, slice the loaf completely, and freeze in an airtight bag. To reheat, simply place the slices directly in the toaster for that freshly baked taste.

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