Home-made No-Rise Bread Cereal

INGREDIENTS

Bread:

  • 1 cup almond milk
  • 1/2 cup water
  • 2 tbsp melted butter
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp sugar

DIRECTION

    1. warm the liquids and butter until melted
    2. Mix the cooled down liquid with the mixed dry ingredients
    3. Knead until become a smooth and elastic ball covered with flour
    4. Let it rest for 10-15 minutes
    5. Shape whatever you like as long as you roll it to as thin as possible
    6. Heat it stovetop on a hot pan or bake it in 400 F oven for 10-15 minutes, or until golden brown
    7. Cut the bread into pieces and serve with milk or other toppings

    Food Research Sunday – Italian Breads and Lasagna

    #foodresearchsunday : Italian – Breads & LasagnaInsights: 

    💡high quality ingredient is everything: fresh olive oil, garlic, sweet italian tomatoes, cheeses

    💡the tomato sauce is something on its own, and should be plentiful

    💡adding olive oil to the bread contributes to the crusty crust and chewy crumb

    Casual Pão de Queijo

    The last bake in Amherst in 2016. Pão de Queijo is my first dough using sagoo flour, giving it the elastic inner and crusty outer. It was all inflated when first came out of the oven, but quickly deflated afterwards. The trapped hot moisture made the inner part gelling obviously, which you can only get when it’s hot. I paired these balls with some wines I got from church, as my last brunch in Amherst for 2016.

    Juicy Beef Burger from Scratch

    The best things about burger are those I cannot get from stores – smoky just-baked burger bun encasing caramelized burger patty with surprising hot juice inside.

    My First Pita Pockets!

    Happiness is when you see your bread turning into a baloon. Even better than baloon, you can fill it with hummus, falafels, veggies, and eat it.

    Ingredients: whole wheat flour, all-purpose flour, olive oil, salt, sugar, yeast, water.


    My First Sourdough Bread from Scratch!

    This was probably one of the most satisfying (and sexiest) food I’ve ever made. It’s because it involved fermentation and I didn’t use any commercial yeast – the ‘germs’ came from my hands, bowls, water, and air themselves. It’s spesific to Amherst.
    I went through 3 failures where the culture died, but the warm fresh bread in the end really paid off the 3 weeks patience.
    The dip was “soy vondue” made of soy milk, soy cheese, paprica powder, salt, blackpepper, and cooking red wine. It was amazing.

    $1 Open Sandwich

    Again, it is basically chasing with expiration date of the foods in my fridge. Maybe this is more like making basic stuffs beautiful other than a sophisticated dish. 

       
       
    Ingredients: Toast. Spring mix salad leftover. Portabella mushroom (fried with bread crumbs). Egg. Tomato.

    Total cost: $1 / serving