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Gratin

This recipe enhances milkiness and uses Yeastock for a more creamy taste. Yeastock, which goes well with dairy products, is also a good match with gratin.

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 Source ingredientsContent (%)Cooking ingredientsAmount (g)Remarks
1Flour7Macaroni30 
2Corn oil4Chicken20 
3Butter2Bread crumbs3 
4Onion paste3Cheese3 
5Processed milk3Parsley0.1 
6Milk30Sauteed onion4 
7Whole powdered milk1White sauce in the left column140 
8Salt1   
9Caster sugar0.4   
10Liquid sugar1   
11Modified starch1   
12Parmesan cheese0.2   
13Chicken stock3   
14White pepperless than 0.1   
15Additive water45   
16Yeastock HG-Pd0.3   
 Total100   

Remarks: Yeastock HG-Pd 0.3% compounded

Process

(1) Place corn oil and unsalted butter in a pan, heat to dissolve, and then add flour to make roux (up to 115°C).
(2) Add milk and others into the roux little by little to thin the roux, then add other seasonings and spices and bring to boil while stirring constantly.
(3) Add sauteed ingredients and boiled macaroni and bake at 200°C for 15 minutes.

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