Nothing more, nothing less... Just a nice toast from me to you. Kiss on your forehead. SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Japanese milk bread Ingredients Tanzhong starter: 50 gr flour 120 ml full-fat milk 120 ml water 1 For your starter, throw everything into a saucepan and whisk together the flour and water until smooth 2 Put your pan on the stove and heat your mixture over medium heat until it thickens slightly but is still pourable (+/- 10 min) 3 Pour into a separate container and cover with plastic wrap and let cool to room temperature. Ingredients For the dough: 330g flour (a little extra for dusting or for your dough) 60g sugar 7g active yeast 1 tsp salt 1 egg 120ml warm full cream milk 60g unsalted butter, cubed and at room temperature 1 Grab a stand mixer and throw together your flour, sugar, yeast and salt and mix them together with a dough hook. 2 Throw in your egg, milk and half of your starter and let it mix for 5 minutes on a low setting. 3 Now add your butter bit by bit and let it mix well together for 10-12 minutes. It will be a little sticky but that's okay. Grease a bowl with a little butter and ball up your dough a little and drop your ball into your buttered bowl, cover well and let it rise in a warm place for between 50-60 minutes. 4 Rising? Remove your dough from the bowl and knock the air out. Divide your dough into 2 balls and shape them into nice balls. Cover them and let them rise again for 15 minutes. Preheat your oven to cream mode 180 degrees and grease your bread tin with some butter. 5 After rising, roll out 1 ball with a rolling pin on a floured work surface into an oval, about 30 cm long and 15 cm wide. Now form a square of your dough by folding the bottom and top about 7 cm. 6 Now roll your dough into a thick cigar and put it in your bread tin on one side. Do the same with the other ball and place it on the other side of your bread tin. 7 Cover your bread tin with another container and let your dough rest for 30 to 40 minutes. Rised? Brush it with a little milk and throw it in the oven. 8 Bake your bread for 30 to 40 minutes until golden brown and then let it cool completely on a rack for about 1 hour. Cut off a few slices and ready for your sandwich. Caramelized onions Ingredients 2 tbsp butter 4 onions, half thin rings 1 Cut all your onions into thin half rings. Put a pan with a thick bottom on and let 2 tbsp butter melt. 2 Throw all your sliced ​​onions in and put your pan on the lowest heat you have. Add a pinch of salt and stir everything well. 3 Let your onions fry gently for 30 to 35 minutes on the lowest heat you have. Stir well every now and then. 4 If you notice that they are burning a bit, add a small dash of water. 5 After 30 to 35 minutes the onions are completely ready for your sandwich. Chop your onions into small pieces, it will be easier to eat later. Building a sandwich Ingredients 125 gr cheddar 125 gr gruyere Mayonnaise 1 Grate all your cheese and throw it in a bowl. 2 Let's build! Spread 1 side of a slice of bread with a layer of mayo and place a frying pan on medium heat with 1/2 tbsp of butter in it. Let your butter bubble a little. 3 Throw your slice of bread in the pan with the mayo side down. Now add a good amount of your grated cheese on top topped with a good scoop of your onions. 4 Spread another slice of bread with some of your mayo and place that with the mayo side up, on your cheese. 5 After 3 to 4 minutes flip your sandwich over and bake the other side for another 3 to 4 minutes until your cheese has melted and your bread has a nice color. 6 Cut your sandwich in half and enjoy the most delicious sandwich you will ever eat.