Croque monsieur | Transcription of Katchanneru's recipe

Put strong flour in a frying pan, make a dent on one side, put salt, dry yeast, sugar, and warm milk in the dent, and mix with chopsticks.
When it comes together to a certain extent, knead it while using the base of the hand.
Add butter and knead while kneading. Tap several times to activate gluten.
Roll and close, cover the frying pan with the eyes down, and ferment in a warm place for about 1 hour.

Put butter and cake flour in a heat-resistant container, wrap it, and heat it in a 600w microwave oven for about 35 seconds.
Mix until there are no lumps of cake flour, mix the whole, add milk little by little and mix, add consomme and black pepper, mix the whole, and heat in a 600w microwave oven for about 1 minute.
On the way, take it out and heat it while mixing so as not to get lumpy.

Take out the dough, degas it, divide it into two equal parts, roll it up and put it in a frying pan to prevent it from drying, and let it rest for 10 minutes.
After resting the dough, stretch it into an 18 cm circle.

Apply 1/3 to half the amount of white sauce to the center of the stretched dough.
Place ham and mixed cheese.
Cover with another piece of dough, bleed the air inside, and stick the edges of the dough together.
Lift the dough and put it in a frying pan, being careful not to tear it.

Cover and heat on low heat for 20 seconds, then turn off the heat and ferment for 20 to 30 minutes.

Cover and bake on low heat for 10 minutes.
After turning the dough over, cover it and bake it on low heat for 8 minutes, then turn off the heat, add butter from the edge of the frying pan, melt the butter with residual heat, and let the butter blend in.

Place 6 on aluminum foil, apply the white sauce remaining on the surface, put mixed cheese on it, bake it on a grill until the surface is browned, and sprinkle with dried parsley if you like.