Here is a simple steps on how to set program on SSODD SA60-1A combat oven.
This feature is very useful to me, as when I bake, I would like to change temperature to achieve best texture bread from it. For example baking cinnamon rolls, I would like to bake it at 155°C for 11 minutes, and 170°C for 4 minutes for a golden colour crunchy crust, yet softer bread inside it.
That is very great feature that you must make good use of it.
As a music teacher, planned to sew handmade face mask for student as Christmas gift. Some of them are really small in size, I saw them using adult mask all the time, some even blocking their sight while they are playing violin, struggling reading music scores.
Line wrong sides out, flat seam together curved side.
将表布/里正面相对，反面向外，平缝圆弧边缝合。
Clip seam allowance whenever is in curved design, in this picture I am using zig zag scissors for this purpose.
凡是缝合圆弧或角落边，都需要修剪边缘，我便是用了波浪锯齿剪刀沿着弧度小心剪去。
Using finger presser help to flatten fabric nicely before sewing.
利用拼布骨笔压布
Flip over right side and press seam to stable the curve line.
翻过表面压扣缝以坚固弧型。
Iron on self-adhesive musical notes.
熨烫小音符自贴布。
Line both fabrics the right side face together.
将外布与内布正面相对。
Sew both top and bottom lines
平线缝合上下线
Clip both curvy edges
分别修剪各弧边
f
Turn over right side out, press edges with finger presser.
翻过正面，压布。
Top stitch both sides
两边都扣压缝线
Fold enough raw edge for both sides, double fold hem, top stitch along the hem 0.1cm away from edge.
然后将两边的贴边向反面再折转一定的量，使布片的毛边被卷在里边；最后沿贴边上口缉0.1cm的明线。
Cut 12" Elastic band into half to make 2 strands of 6 inches in length, loop into both end side pockets, make a reef knot, hide the knot inside pocket.
Wrap alcohol swap around toothpick, sanitize every tube. After first use, open and turn over to wrap it around. One swap for two tubes.
Get lip balm tubes ready in this "30 holes lipstick tray / holder."
Put a break on digital scale, Weigh 25g of Sweet Almond Oil and add in 10g of beewax.
Melt beewax over a double boiled method. Keep stiring during the process.
Remove break from saucepan, using kitchen thermometer to check mixture temperature. As soon as it drops to 60℃, add in Vitamin E (open VE capsules) and essential oil.
In a very quick while, till tubes to 3/4 full.
As soon as the mixture harden, a hole in the center will be formed. By this time you may need to return break to saucepan to keep mixture warm. Get ready for the second filling.
Filling gently, you may perhaps slightly overfilled.
Wait about 30 minutes, when they are fully hardened, cap them and store in fridge. (I do store them in fridge)
There are two types of lip balm tubes, the lean one is 4g, the short one is 5g.
Put on a sticker, they are ready to be sold!
Cleaning :
It can be very hassle in this part, there will be some stick in the break, if you would like to keep them, you may scrape off and melt them again in saucepan, pour them in a small container, it is good for soothing crack skin in fingers and heels.
Or what I did is to clean the extra wax with tissue. Fill the saucepan with more water, put a few drops of detergent in it, leave the break laying in the saucepan, turn it once awhile to make sure all areas is covered. And remove and wash it with sponge.
400g Skinless pork belly, diced very small piece
40g Shallots
Marination
4 tbsp Sugar
1 tbsp Light Soy Sauce
1 tbsp Dark Soy
4 tbsp Oyster sauce
1 tbsp Shaoxin Wine
1/2 tbsp Corn Flour
1 tbsp Chicken Stock Powder (Optional, taste of course is better with it.)
1 tsp Sesame oil
60g Water.(Can add up to 200g)
* Best is prepare filling one day before.
Preparation
1) Marinate pork dices at least 4 hours.
2) Place shallots to chop mc / 5 sec / speed 6
Scrape down shallots
3) Add marinated diced pork in TM bowl to cook mc / 12 min / 120°C / Reverse / Soft speed
4) Let cool and chill in the fridge overnight
Next day, take out the chilled char shao filling before kneading. The Char Shao filling calls for two portions of bao dough. Therefore adjust your time wisely.
Thermomix Bao Dough
Ingredients A
135g Water (150g water when I omit oil, it will be a little sticky when handling)
20g Oil
20g Sugar
1 tsp Yeast
Ingredients B
250g Bao Flour / plain flour
pinch of salt
Ingredients C
500g Water
Preparation:
1) Place A in TM bowl to mix mc / 30 sec / 37°C / speed 1
2) Add B to knead 2 min / Knead
3) Weigh each dough at 25g, make into a round ball shape. Flatten it with rolling pin to make a disc, , scope in 1 tablespoon of pork filling place in the center of the disc, now pinch and fold the outer skirt to closing the disc. Ok.... best is to see it. Here it is the video of How to pleat and shape the bao
4) Place each char shao bao on a square parchment paper. You don't like it to be stuck on the Varoma tray. Let it prove for 30 minutes.
.* by this time I will knead another batch of bao dough before steaming the first batch, or you keep charshao filling in freezer till whenever you wish to make fresh char shao bao.
5) Put water in TM bowl. Stack Varoma in position. Steam 15 min / V / speed 1
Pull the skin of the dough to make smooth surface 来平面粉团的皮
Seam side up, press and make thin disc 折面向上，然后压平
rough surface 粗面
scope a small tsp of char shao filling place in the center of the disc
在面团饼的中央放入一小汤匙的叉烧馅料
Fold and pinch 折然后捏紧
Handmade Simple Fabric Tulips Tutorial for - Tulips keychain 
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