What simple and unique food can u use flour to make?!
I can make dumplings, it is simple and fast!.Www@FoodAQ@Com
Answers:
Make some homemade noodles!. Season flour with your favorite seasonings--I add oregano and Italian Seasoning with salt and pepper--make a well, add two eggs!. Stir!. Roll out and cut thinly!. I freeze them on a cookie sheet, then put into freezer bag!. They're available anytime for beef and noodles or chicken and noodles soup or thicker (I like thicker sauce)!.Www@FoodAQ@Com
japanese okonomiyaki
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/4 lb cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef
For toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
PREPARATION:
Pout dashi soup stock in a bowl!. Mix the flour in the soup stock!. Rest the batter for an hour in the refrigerator!. Chop cabbage finely!. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl!.
Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter!. Make a hole in the middle of the batter and add an egg in the hole!. Stir the batter!. Heat an electric pan and oil slightly!. Pour the batter over the pan and make a round!. Fry meat or your choice of toppings on the side!. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki!. Flip the okonomiyaki and cook for 5-7 more minutes!. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top!. Sprinkle aonori over the sauce!. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like!.
Makes 4-6 sheets!.Www@FoodAQ@Com
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/4 lb cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef
For toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
PREPARATION:
Pout dashi soup stock in a bowl!. Mix the flour in the soup stock!. Rest the batter for an hour in the refrigerator!. Chop cabbage finely!. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl!.
Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter!. Make a hole in the middle of the batter and add an egg in the hole!. Stir the batter!. Heat an electric pan and oil slightly!. Pour the batter over the pan and make a round!. Fry meat or your choice of toppings on the side!. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki!. Flip the okonomiyaki and cook for 5-7 more minutes!. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top!. Sprinkle aonori over the sauce!. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like!.
Makes 4-6 sheets!.Www@FoodAQ@Com
Baguettes Recipe
1? cups room temperature water
(68F to 76F)
1 teaspoon active dry yeast
4 cups bread flour
2 teaspoons salt
Cornmeal for dusting
Instructions
1!. Combine water and yeast in a bowl and stir until yeast is completely dissolved!. Add flour and salt and mix with a dough hook on low speed to incorporate ingredients!. Increase speed to medium and knead until dough is smooth and elastic, 10 to 12 minutes!.
2!. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise until nearly doubled in size, about 30 minutes!.
3!. Scrape dough onto a wooden board!. Fold over dough gently!. Return to bowl!. Let rise 45 minutes!.
4!. Transfer dough to a lightly floured work surface!. Fold dough over again, pressing gently to release gas!. Cut into 2 equal pieces!.
5!. Round each piece into a smooth ball, pinching seams together at the bottom!. Cover dough and let rest, seam side down, 30 minutes!.
6!. Sprinkle baking sheet with cornmeal!. To shape baguettes, press each ball of dough into a rectangle on a lightly floured work surface!. Holding the short edges of the rectangle, lift and stretch the dough until it is about 8 inches long!. Fold one long edge of dough toward the center, pressing seam with fingertips!. Fold again, in half lengthwise, using the heel of your hand to seal the edges!. Roll dough under your palms into a cylinder about 18 inches long!. Move your hands outward from the center of the cylinder and slightly increase the pressure as you move outward, until both ends have an even gentle taper!.
7!. Transfer dough, seam side down to the baking sheet!. Cover loaves and let rise until increased in volume by three-quarters, about 1 hour!.
8!. Preheat oven to 425F!. Score each loaf 5 to 7 times by making diagonal slashes through the outer layer of dough with a thin blade!. Just before baking, brush or mist each baguette lightly with water!.
9!. Bake about 30 minutes!. During the first 5 minutes of baking, brush or mist bread 1 or 2 more times with water!. Loaves are done when golden and sound hollow when tapped on the bottom!. Remove loaves from oven and let cool on wire racks!. Makes 2 loaves!.Www@FoodAQ@Com
1? cups room temperature water
(68F to 76F)
1 teaspoon active dry yeast
4 cups bread flour
2 teaspoons salt
Cornmeal for dusting
Instructions
1!. Combine water and yeast in a bowl and stir until yeast is completely dissolved!. Add flour and salt and mix with a dough hook on low speed to incorporate ingredients!. Increase speed to medium and knead until dough is smooth and elastic, 10 to 12 minutes!.
2!. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise until nearly doubled in size, about 30 minutes!.
3!. Scrape dough onto a wooden board!. Fold over dough gently!. Return to bowl!. Let rise 45 minutes!.
4!. Transfer dough to a lightly floured work surface!. Fold dough over again, pressing gently to release gas!. Cut into 2 equal pieces!.
5!. Round each piece into a smooth ball, pinching seams together at the bottom!. Cover dough and let rest, seam side down, 30 minutes!.
6!. Sprinkle baking sheet with cornmeal!. To shape baguettes, press each ball of dough into a rectangle on a lightly floured work surface!. Holding the short edges of the rectangle, lift and stretch the dough until it is about 8 inches long!. Fold one long edge of dough toward the center, pressing seam with fingertips!. Fold again, in half lengthwise, using the heel of your hand to seal the edges!. Roll dough under your palms into a cylinder about 18 inches long!. Move your hands outward from the center of the cylinder and slightly increase the pressure as you move outward, until both ends have an even gentle taper!.
7!. Transfer dough, seam side down to the baking sheet!. Cover loaves and let rise until increased in volume by three-quarters, about 1 hour!.
8!. Preheat oven to 425F!. Score each loaf 5 to 7 times by making diagonal slashes through the outer layer of dough with a thin blade!. Just before baking, brush or mist each baguette lightly with water!.
9!. Bake about 30 minutes!. During the first 5 minutes of baking, brush or mist bread 1 or 2 more times with water!. Loaves are done when golden and sound hollow when tapped on the bottom!. Remove loaves from oven and let cool on wire racks!. Makes 2 loaves!.Www@FoodAQ@Com
Bannock is my favorite!. Makes a good pizza dough, but must be twice cooked!. wraps are easy!. cookie dough!. Flour is used in most breads!.Www@FoodAQ@Com
Pasta, Jamaican dumplings!.jAMAICAN festival!. you wan de receipe!? lolWww@FoodAQ@Com
http://www!.pillsbury!.com/BakeOff/Default!.!.!.Www@FoodAQ@Com
CookieWww@FoodAQ@Com
ever heard of queen cakes!?!?
pizza
brownies
cookies
bread
theres a lot more but cant tink of them all!!Www@FoodAQ@Com
pizza
brownies
cookies
bread
theres a lot more but cant tink of them all!!Www@FoodAQ@Com
Biscuits,
Pie crustWww@FoodAQ@Com
Pie crustWww@FoodAQ@Com