Garlic shrimp baguette at once!! Masaeget
I usually liked to put various sauces or dip it in baguette bread. to ponder a familiar but uncommon baket I made Masaeguet. I'll show you Masaket, which fills your stomach but doesn't miss the nutritious and stimulating taste^^
4 serving
Within 15 minutes
미지니날아라
Ingredients
  • Baguette
    40cm
  • Honey mustard
    6Ts
  • Tartarsus
    2Ts
  • Cocktail shrimp
    20~25ea
  • Shrimp powder
    2ts
  • sweet potato
    2Ts
  • Oligosaccharide
    1Ts
  • crushed garlic
    20g
  • Butter
    30g
  • Oligosaccharide
    0.5Ts
  • Sugar
    0.5Ts
  • olive oil
    1Ts
  • parsley powder
    1.5ts
Cooking Steps
STEP 1/13
Make the garlic sauce first.
Combine garlic, butter, and a spoonful of olive oil, half a spoon of sugar and half a spoon of oligosaccharide.Herb powder tastes much better if you put it in, but if you don't, you can replace parsley powder.
If butter does not melt well, place all ingredients in one container and microwave for only 20 seconds. Then it turns into a flowing liquid, and if you keep it at room temperature for a few hours, it turns into a creamy texture again. After that, start creating a masquerade.
STEP 2/13
Blanch the shrimp in boiling water for about 3 minutes. At this time, you can add a little salt and pepper or not.
STEP 3/13
There may be some differences in taste between brands, but I used what I had at home.
Must have honey mustard sauce to reduce the strong taste.
STEP 4/13
Sweet potato paste is an important factor in balancing the taste. If you mash sweet potatoes and use them, it's better to use paste because the taste and texture change,
STEP 5/13
Add the red shrimp powder twice with a teaspoon.
STEP 6/13
From the top left, it is sweet potato + oligosaccharide, minced shrimp, garlic sauce, mustard, tartar, shrimp powder. You can easily grind boiled frozen shrimp in a blender. However, it is recommended to increase the amount of shrimp a little (about 5 to 10).
STEP 7/13
Mix the above ingredients except garlic sauce.
Prepare mixed filling, garlic sauce, and baguette.
Baguette uses a baguette that doesn't taste like anything.
STEP 8/13
Cut the baguette bread in half and scoop out the insides. At this time, don't dig out the soft bread inside and get rid of it, but dig a little bit just enough to make a small hole.
STEP 9/13
Cut only about two-thirds of the way into a slightly hollow baguette.
STEP 10/13
Spread the ingredients between the sliced breads.
STEP 11/13
And spread garlic sauce all over the bread.
STEP 12/13
Bake the bread in a preheated oven.
If you bake it at 130-150 degrees for about 6 minutes, you can eat warm bread to the inside, and if you bake it at 150-180 degrees for about 3 minutes, you can eat bread that is crispy on the outside but cold on the inside. The more it cools, the stronger the taste becomes, so you can eat it deliciously even if it's cold.
STEP 13/13
Masaegette that utilizes the taste and nutrition!!
It's crispy on the outside and moist on the inside
A new sour baguette!!
If you haven't tried it, you can'tell me
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