Sandwich with Rou Song, asian style.

Hello readers,

I had this carving for rou song this weekend. I had was wondering what recipes there are for rou song. I don't usually eat/buy this but when I do it's usually with rice porridge. I only found a few recipes, not as many as I was hoping for.

Well my cousin bought this slice of bread called....and it taste amazing. The bread was moist, chewy and more compact. I usually buy those cheap and long bread at the grocery store, the ones that are loose. I don't eat bread much because the ones I buy aren't that tasty. I was missing out on good bread.

I scrapped up the ingredients I had in the fridge to make a sandwich. No lettuce or tomato or cucumber or avocado. But I do have sliced ham, mayo, rou song, and a carrot. I used a peeler to "peel" the carrots thin strips.

California Avocado Toast Three Ways Recipe | California Avocado Commission

California Avocado Toast Three Ways Recipe | California Avocado Commission

Ingredients

1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
½ ripe, Fresh California Avocado, peeled, seeded and mashed
1 egg – Optional
2 slices heirloom or beefsteak tomato – Optional
2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional
Fresh cracked pepper – Optional
Sea salt to taste – Optional

Instructions

California Avocado Toast with Fried Egg
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

California Avocado Toast with Heirloom Tomatoes
Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
Top with fresh cracked pepper and sea salt to taste.

California Avocado Toast with Bacon
Toast 1 slice bread, spread with 1/2 ripe, Fresh California
Avocado (mashed or sliced) and 2 slices cooked bacon.

Cream Biscuits

http://www.thecountrycook.net/2013/07/cream-biscuits-only-2-ingredients.html
Links has step by step picture.

Ingredients:
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)

Directions:
Preheat oven to 500F degrees.  Spray a baking sheet with a little nonstick cooking spray.

Measure out flour into a large bowl (don’t pack your measuring cup, scoop and swipe off excess flour).

Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).

If dough is too sticky to handle, add just a sprinkling of self-rising flour to the top.

Fold the dough two times to form a ball.

Pat or roll dough gently to a 1/2 inch thickness.

Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible.

Do not twist your biscuit cutter when cutting them out. Just press down, and pull up.

Place biscuits on baking sheet. Then roll the dough back up and spread it out again. Then do a second cutting. Don't cut the dough more than twice.
The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get 6 biscuits from this recipe. Place biscuits on your prepared cookie sheet.

Note:
Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush the tops of the biscuits with a bit of melted butter. Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown. Brush tops of biscuits with a little more melted butter and serve while warm.

Butter Dip Biscuits

http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html
There's step by step picture on the link.

Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)

Directions:
Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.  Stir until a loose dough forms. Dough will be sticky.

Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.

If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Cook’s Note:  
I really recommend only using buttermilk with these but if all you have on hand is regular milk then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.

Care's Kitchen: Grilled Cheese Rolls

Care's Kitchen: Grilled Cheese Rolls

Very simple to make. Great snake.

I was lazy and didn't cut the crust off.

Garlic Cheesy Bread

every thing from: http://www.ohsweetbasil.com/2013/03/garlic-cheesy-bread-giveaway.html

This looks so chewy and warm. I want some.

Ingredients:

The Dough
2-3/4 cups lukewarm water
1 1/2 tablespoon Instant Yeast
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Cheese Bread
4 Tablespoons Butter, unsalted
3 Tablespoons Olive Oil
1 1/2-2 Teaspoons Garlic Salt
4 Cups Italian Cheese Blend, shredded cheese

Instructions:

For the Dough
In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

For the Cheese Bread
Heat the oven to 500 degrees. Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish. Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven. Bake for 5-10 minutes or until hot and bubbly.

Notes
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!

Cheese Straws - Cheesy Bread Sticks Recipe

Hot Bacon Cheese Dip

Buns In My Oven » Hot Bacon Cheese Dip
I'm not a cheese fan but this looks interesting. It's like those clam soup were they also use that kind of bread to hold.

Pesto Chicken Panini

Buns In My Oven » Pesto Chicken Panini
I was attracted to these grill marks and the word pesto.

Creamy Onion Garlic Bread

Buns In My Oven » Creamy Onion Garlic Bread
Some fat and butter sounds good to me right now too. But I don't like the picture of how it turned out. The butteriness looks a bit soggy and gooey. I like mine to be crisp and crunchy but I never tired it before so I don't know if the top wouldn't be bit soggy. Well that was my only problem I want to know about. There is always your simple butter + bread.

Butter Buns (with Tips on making fresh buns for breakfast)

BY: Christine's Recipes

Ingredients:
250 gm bread flour
25 gm cake flour
5 gm instant dry yeast
15 gm milk powder
40 gm caster sugar
1/2 tsp salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm butter, softened at room temperature
whisked egg, for egg wash

Method:

1. Mix all ingredients (except butter) in a bread maker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it's doubled in size, about 1 hour.
2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.

Notes：
The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.

Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.

French Bread Pizza

This taste pretty good. I wasn't sure if I would like the bread afterwards from being soggy from the sauce but it was delicious. I sliced my bread width-wise diagonally. I was experimenting with toppings I put thinly sliced (uncooked) fillet, shredded chicken, kelp, and spinach, all individually on a slice of bread. It was breakfast for me and my mum! I was also making angel cake, it took longer preparing and mixing than expected so I forgot about the pizza so the shredded chicken, kelp, spinach were dried up. >.<!

I bought a mushroom and green pepper pasta sauce, great value brand.

This was an easy and quick food making.

RECIPE FROM sixsistersstuff

Ingredients:
1 loaf French Bread
1 (26 oz) jar of pizza sauce or spaghetti sauce
2 cups mozzarella cheese, shredded
Your favorite pizza toppings (sausage, peppers, olives, mushroom, chicken, spinach, etc.)

Directions:
Cut the French Bread loaf in half length-wise (so that you have two long halves). Spread pizza sauce over entire length of both halves. Top with shredded cheese and desired toppings.
Bake at 400 degrees for about 8-10 minutes (or until cheese is melted).
Cut into slices and serve.
Serves 6-8.