food recipe DOUGH 200 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 400 g flour (all-purpose) 1 egg (medium) 40 g butter (unsalted) 8 g salt (1⅓ teaspoon) 50 g fine semolina Meat 25 g butter (unsalted) 20 ml olive oil 450 g steak 5 g salt (⅚ teaspoon) 3 g cayenne pepper (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 1 g dried parsley 80 g red onion (1 red onion) 75 g red bell pepper (half a red bell pepper) grated cheese cheddar cheese Place the lukewarm milk, yeast, and honey in a bowl and mix well. Add the flour, beaten egg, butter, and salt. Mix and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Deflate the dough and divide it into 16 equal pieces, each weighing 40 grams. Form into a ball. Flatten each. Stack two pieces of dough on top of each other and press firmly with a rolling pin. Coat the dough in the fine semolina. Place the pieces of dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Cook the bread until golden brown. Heat the butter with olive oil in a skillet over medium heat. Add the steak pieces, salt, cayenne powder, red bell pepper powder, onion powder, garlic powder, and dried parsley, and cook for 2-3 minutes. Add the red onion and red bell pepper and cook for another 2-3 minutes. Sprinkle with grated cheese and let it melt. Optional: Add a slice of cheddar cheese for extra flavor and allow it to melt.

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.

food recipe 🍪 COOKIE DOUGH 450 g Biscoff cookies 🍪 160 ml milk 🥛 🍦 CREAM 250 g mascarpone 🧀 40 g granulated sugar 🟡 8 g vanilla sugar 🌿 8 g cream stiffener (klopfix) 🧂 250 ml heavy cream 🥛 🍯 TOPPING 150 g Biscoff spread 🍯 🍓 GARNISH Biscoff cookies 🍪 Strawberries 🍓 Grind the cookies: Put the Biscoff cookies in a food processor and grind them finely. Prepare the cookie dough: Transfer the finely ground Biscoff cookies to a deep bowl and add the milk 🥛, little by little. Mix together. Note that you should add the milk gradually because some Biscoff cookies may absorb less milk than others. Roll out the dough: Take a sheet of plastic wrap and place it on your work surface. Scoop the cookie dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it reaches 35x35 cm 📏. Make the cream: In a deep bowl, combine the mascarpone 🧀, sugar 🟡, vanilla sugar 🌿, and whipping cream stabilizer 🧂. Mix well. Gradually add the heavy cream 🥛 and mix until the cream forms stiff peaks. Assemble the roll: Spread the cream over the rolled-out cookie dough. Transfer the remaining cream into a piping bag 🎨 (don’t forget to attach the piping tip) and store it in the refrigerator. Carefully roll up the cookie dough, using the plastic wrap, and wrap it tightly once it's rolled up. Place the no-bake Biscoff cake roll in the refrigerator ❄️ to set. Prepare the topping: In a saucepan over low heat 🔥, heat the Biscoff spread 🍯 until it becomes liquid. Stir constantly; it heats up quickly. Decorate the roll: Place the no-bake Biscoff cake roll on a plate 🍽️. Spread the Biscoff spread 🍯 over it. Once the topping has set, garnish the cake roll with lines of Biscoff spread (use a piping bag 🎨 or a sandwich bag). Pipe a swirl of cream 🍦 on top and decorate with cookies 🍪 and strawberries 🍓. Enjoy your delicious no-bake Biscoff cake roll! 🎉🍰

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