Another time in making granola, recipe posted earlier: http://www.dishwithvivien.com/2015/09/recipe-granola/

Following online tip of how to get chunky bites of granola without using egg white. It is

1. Blending about 1/3 of the oat into oat powder
2. Cook the oil + sugar etc with a few tablespoon of water until sugar melt
3. Mix all together and press the whole mixed granola into the pan before putting into oven for baking.
4. Gently toss the pressed granola without “destroying” too much of the chunks while stirring it mid-way of baking.
5. Make sure to use low heat and bake enough till the mixture is dry and crunchy!

Success, chunky sized granola bites achieved.

Recipe taken from King Arthur Flour website – Baker’s Banter. Making parmesan cheese bun using tapioca flour, suitable for gluten intolerant people. No proofing of dough required, super quick recipe, but i don’t like the taste or texture of the finished product :\

butter and milk, to be boiled

2 eggs and some chopped garlic

mix in boiling butter-milk mixture into tapica flour, then mix in chopped garlic and grated parmesan cheese to form the elastic dough above.

add in egg slowly, it will form a lumpy mixture as above

puffing up in the oven

finished product

above is shown cross section of the cheese bun, i overturn the bun, crispy thin at the bottom, and thick starchy/sticky at the top, don’t like it, find the taste too milky(from milk and butter), and not fan of the starchy/sticky texture and crispy bottom. It didn’t turn out as luscious as the one shown in Baker’s Banter, but that could also be due to me mixing using hand most of the time, didn’t use electric mixer to mix the lumpy mixture till smooth

Another experiment… wanted some cheesy soft bun, but it turns out quite milky(that could also be due to i only put in half the amount of cheese specified :P), but still the texture is a turn off…