See it to believe it with Thermomix

Book a demonstration
Seeing is believing with thermomix. 

Get a group of friends together for a demo at your home.

Contact: Jane Lee  or Email jlmaylan@gmail.com
噢呀，加入 Thermomix - Fervent Thermist 成为Thermomix 顾问，一起建造一个强和关怀的团体。携起手来共同扶持成为最好团体。共同 成长。
Oh yeah, join Thermomix - Fervent Thermist as Thermomix Advisor to building a strong and caring supportive team. We work together and giving full support to fight for a Best Team. Grow together.

Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee

In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.

Watch 美善品 Thermomix 万能机基本介绍

这个特为我的堂姐录制，因为她人在新加坡，也从来没出席任何Thermomix家庭示­范，希望这个也可以帮助一些还未拥有的朋友更了解Thermomix。

介绍基本的知识，好让您有效地启用，包括如何安置蝴蝶棒，锅底的五支铁棒，设置的烹饪习惯。

欢迎加入 面子书 Thermomix Fervent Thermist 粉丝页 和 分享区

也欢饮您加入我的工作伙伴，一同建立属于自己的事业。

Welcome to join Thermomix Fervent Thermist facebook group

Join me as a working partner to start building your own a home based business, contact me to find out more and how! 

Visit site for more info and updates: http://scfjanelee.blogspot.com

Join facebook group http://www.facebook.com/groups/ThermomixFerventThermist

Like facebook page https://www.facebook.com/pages/Thermomix-Fervent-Thermist/541662402637683

Bought a Thermomix

Thermomix mega chef, recent investment, has just delivered to me. So excited, couldn't wait to see it, without hesitation, headed to the box, unbox it, took it out carefully, it still look strange to me, washing all parts carefully...

The first thing I want to make is lemonade, the easiest, dry the blades and pot with clean towel.
1)  90g sugar
2)  2 lemons  (just cut both ends )
3)  800 g cold water
Methods:
1)  Press "scale logo", start weighing, Put in sugar, covered with "WC", press "turbo" for 1-second for 3 times.
2)  Press the "scale logo" again, pour in water. Put in the two lemons, covered with "WC". Press "turbo" for 1-second.
Tadaaah! It is done, strain it with basket.
Enjoy your everyday fresh lemonade.

噢呀，加入 Thermomix - Fervent Thermist 成为Thermomix 顾问，一起建造一个强和关怀的团体。携起手来共同扶持成为最好团体。共同 成长。
Oh yeah, join Thermomix - Fervent Thermist as Thermomix Advisor to building a strong and caring supportive team. We work together and giving full support to fight for a Best Team. Grow together.

Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee

In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.

Watch 美善品 Thermomix 万能机基本介绍

这个特为我的堂姐录制，因为她人在新加坡，也从来没出席任何Thermomix家庭示­范，希望这个也可以帮助一些还未拥有的朋友更了解Thermomix。

介绍基本的知识，好让您有效地启用，包括如何安置蝴蝶棒，锅底的五支铁棒，设置的烹饪习惯。

欢迎加入 面子书 Thermomix Fervent Thermist 粉丝页 和 分享区

也欢饮您加入我的工作伙伴，一同建立属于自己的事业。

Welcome to join Thermomix Fervent Thermist facebook group

Join me as a working partner to start building your own a home based business, contact me to find out more and how! 

Visit site for more info and updates: http://scfjanelee.blogspot.com

Join facebook group http://www.facebook.com/groups/ThermomixFerventThermist

Like facebook page https://www.facebook.com/pages/Thermomix-Fervent-Thermist/541662402637683

刀法

今天，一位家长特地为我烘制了一条超大条的全麦面包，感恩。

之前本人也送给她尝试天然酵母面包，学生传话说妈妈不喜欢酸酸的面包，哈哈，也真难怪的，尤其没加以烘烧或配果酱，真的有点难入口，连笔者也不太愿意这样吃。
很开心她现在明白天然酵母面包是健康面包，她也开始学习烘制了。
近来磨刀也特别频繁，怎样？刀法如何？原来小时候常常在姨丈的面包店帮忙切面包的技能终于有用武之地派上用场了！

Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee

In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.

Watch 美善品 Thermomix 万能机基本介绍

这个特为我的堂姐录制，因为她人在新加坡，也从来没出席任何Thermomix家庭示­范，希望这个也可以帮助一些还未拥有的朋友更了解Thermomix。

介绍基本的知识，好让您有效地启用，包括如何安置蝴蝶棒，锅底的五支铁棒，设置的烹饪习惯。

欢迎加入 面子书 Thermomix Fervent Thermist 粉丝页 和 分享区

也欢饮您加入我的工作伙伴，一同建立属于自己的事业。

Welcome to join Thermomix Fervent Thermist facebook group

Join me as a working partner to start building your own a home based business, contact me to find out more and how! 

Visit site for more info and updates: http://scfjanelee.blogspot.com

Join facebook group http://www.facebook.com/groups/ThermomixFerventThermist

Like facebook page https://www.facebook.com/pages/Thermomix-Fervent-Thermist/541662402637683

Handmade Mask with Bamboo batting

This is a new try, mask with bamboo batting, heard that this bamboo batting is also used in reusable handmade napkin for menstrual period usage, because it anti-bacterial.

This prepacked mask comes with the template, is easy to make, just took one hour to make this mask.

Handmade Mitten

Haven't you fed up with the recycle fabric lining in your mitten? I do, it was torn when I did the first washing.

The old mitten that I bought was around RM 12, I noticed the using recycle paper fabric for lining, which means it wears and tears easily. Same to those I could find in the market. I saw a good one in the Curve's Kitchen shop, using cotton lining, selling RM 59, made from cotton canvas, very unique. And I also saw one in 'Sundays', guess how much? It is RM 108, woow! I do believe there are somebody who wants buying it, because of the uniqueness.

It was quite a period of time that couldn't made up my mind to whether buy one new or to sew one, to buy one at RM12 cheap and nice, just the lining part, they year easily after washing. This thought had been in my mind... And they are usually oversize, and rather thin

Finally I made one mitten with my fabric linen yesterday afternoon, the thought just came again while I was baking, as soon as I put in the tray for baking, I have 18 minutes time of waiting, instead I went into store to dig out those thick linen I have, my mind kept turning and imagine the "how-to" sewing steps, phew, it was very busy at that time, I wanted everything to be done quick.

Took down the thick quilt that I bought and never been used long long time ago, because of this thickness I couldn't think of anything I could make from it, it comes to handy now, perfect!

Quickly drew a template on cereal's cardboard box, cut out the template as well as the quilt and lining piece.

Still didn't know what exactly I should do first and not to do. "Alarm Melody" sounded, time to take our milk buns and put in Fig Rye Sourdough loaf, oh yeah very busy day.    

About 2 and a half hour time, it is done. The size was rather small though it fits my hand, I would prefer a little looser for easy put on and take off. Without hesitation, I start the second making mitten, now that I know what I should and should not do.

The second mitten is slightly bigger, this time I used the old mitten I had as template, make it slightly slimmer, I am satisfied with the size as well as the design.

I wander why the mitten that are selling less than RM10, I will prefer to buy than making one. The quilt layer is thick, when they put together they becoming really thick, it requires handsewn running stitch to secure these panels. Awww, the second mitten took me hours to finish, haha, I did it very carefully, using a lot of time on running stitch, they are nice, fit and beautiful.

Walnut Raisin Rye Sourdough

Another great rye recipe that you would love to bake everyday.

Walnut Raisin Rye Sourdough

280g    High Protein Flour

120g    Rye Flour

6g        Sugar

240g    Water

6g        Salt

120g    Rye Sourdough Starter

40g      Walnut  

40g      Raisin  

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic.

1. Mix in walnut and raisin, knead till they are evenly spread. 
2. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
3. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
4. After the first proving. Using a plastic cutter, cut into 4 pieces mold them into oval in shape.
5. On a baking tray lays with baking sheet, or oil the baking tray, let dough set for 2 hours, with a dry cloth cover them to prevent drying. Or keep them in the oven, put in a cup of hot water to moist the room.
6. After the 2nd proving, Spray water onto dough, sprinkle flour on it. Use a small blade to give one straight cut in the center and two slant cuts. 
7. Pre-heat oven 210°C. Spray water into oven, bake for 25 minutes.

Give give give away~

Yup, have been baking sourdough bread recently, trying out different recipes from the recipe book that my childhood San San mailed to me from Hong Kong. Awesome recipe book. Before I had this book, I searched high and low from internet, watching many youtube video clips that teaching how to bake sourdough, have tried many of the recipes they shared. 

I was happy initially at least I know how to bake sourdough, but not Gab, he doesn't like those recipes, he wants me to be able to bake sourdough bread like what we could get from bakery shop....

I told him those were baked by certified bakers, mommy is just starting to learn how to bake. He was sad and I was disappointing though. 

Then I received a parcel that mailed from Hong Kong, there a recipe book, Sourdough recipe book, couldn't wait to start baking those recipes. 

It started with teaching how to cultivate Apple Enzyme for Apple Sourdough Starter, I didn't want to do it as I have already gotten Happy Peter Sourdough Starter. Somehow, I tried. And it was a successful one, through my experiences of making sourdough starter, I knew the number days that it mentioned in the book, which I have to deduct 2 or 3 days, due to the temperature in Malaysia is rather humid and warm. And I am right! 

Even for the duration of proving a dough, I have to cut it shorter at least half of the time. And I am right again! 

Now I have tried quite many of them, also shared all the recipes I have tried in English, hope to bless those who are English ed. 

There are more to go, will slow down the pace of baking from now, get back to my normal sewing projects. 

Here are two sourdough bread fresh from the oven, giving to someone who loved sourdough bread.

Milky Sourdough Bun

This is another awesome sourdough recipe, Gab and I love this super soft buns. Try this!

Milky Sourdough Bun

360g    High Protein Flour

5g        Salt

11g      Sugar

162g    Water

72g      Milk

108g     Sourdough Starter

36g       Butter in room temperature

Beside starter and butter put first 5 ingredients in a mixing bowl, mix with slow speed till dough form, add in starter, continue kneading, when dough is form add in butter, knead for another 30 minutes. or till the dough is elastic and could make a nice thin layer.

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 4 to 5 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, lightly knead the dough.
4. Using a plastic cutter, cut into 9 pieces 
5. Knead them into small round dough.
6. Oil the baking tray, lightly press these small round dough. Let it set for 2 1/2 hours, with a dry cloth cover them to prevent drying. 
7. Pre-heat oven 210°C. Spray water into oven, bake for 14 minutes.

Le pain au levain

Le pain au levain  天然酵母吐司 

Sourdough Bread Recipe

350g   High Protein Flour
5g       Salt
8g      Sugar
200g    Water
105g    Sourdough starter

Beside starter put first 4 ingredients in a mixing bowl, mix with slow speed till dough form, add in starter, continue kneading for another 30 minutes. or till the dough is elastic. 

Press as much air out as possible. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 4 to 5 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 2 pieces 
5. Knead them into two round dough.
6. Oil the baking tin, put in the two dough side by side with slight gap between them allow space for proving. Let it set for 2 1/2 hours, with a dry cloth cover them to prevent drying. 
7. Pre-heat oven 180°C. Spray water into oven, bake for 10 minutes.
8. Turn 200°C bake for 10 minutes.
9. Turn to 210°C bake for 10 minutes.

Triple in size

Rye sourdough baguette

啊啊啊！看见洞洞了吗？那是一个好面包的必备条件。裸麦天然酵母长棍面包。 
裸麦面包散发一种朴素的香味，喜欢！
Take a closer look at those holes, one of the requirements of a good and well proved Rye sourdough baguette.
Love the smell!

Rye sourdough baguette

336g   High Protein Flour ( Bread Flour)

64g     Dark Rye Flour

4g       Sugar

240g   Water

8g       Salt

100g   Rye Sourdough Starter

First 3 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 12 pieces (@62g) mold them into round in shape.
5. On a baking tray lays with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
6. Spray water onto dough, sprinkle flour on it, using a blade to make a few slant cuts.
7. Pre-heat oven in 230°C. Spray water into oven, turn to 220°C bake for 20 minutes, 210°C for 10 minutes.