SSODD SA60-1A program setting

 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. 

这个烤箱拥有程序储存技能，一个非常好用的功能特性，在烘烤面包或者蛋糕的时候，假如能够有效的控制温度，风速与时间，那么烤出来的成品一定会让你心花怒放！

比如说我在烤肉桂卷 155°C 11分钟，然后再调温度至170°C 4 分钟，这样我就能有脆皮松软的面包。

Here is the chart that I have made for How to program setting in SSODD SA60L-1A Combat oven.  SSODD 烤箱 程序设置储存教程。

SSODD SA60-1A Oven

 The new oven that I invested with, SSODD 60 litre, steam injection and a convection oven, something so new to me, that I am like a newbie in baking. 

This oven is awesome, as the temperature and fan speed did help to distribute heat evenly, that I get the best cream cheese buns, cinnamon rolls, baking a few trays at once.., the result is they are super super fluffy!

The best cinnamon rolls I have ever baked. 

The only difficulty I have is on sourdough bread. Fist attempt, temperature too high and however they look super sexy though. 

And later, with some adjusted, I would prefer softer and thiner crust. 

Every baking is an experiment to me, different settings. 

SSODD SA60-1A 

It has program setting, I am playing with it this week. Will come out an introduction and steps to do it in new post. 

Sourdough with atta flour

 

75% hydration Sourdough Bread

380g water 

350g Bread Flour

150g Atta Flour

100g Sourdough Starter (20% of total flour )

1/2 tsp Salt

Feed sourdough starter a night before

sourdough starter 1:5:5 

10g sourdough starter : 50g water : 50g Bread Flour 

Mix Flour and water together knead thoroughly, rest 60 minutes for autolysis.

Mix in sourdough starter and salt, knead about 5 minutes until they are incorporated.

Rest for 1 hour, then 1st folding.

Rest for 1 hour, then 2nd folding.

Rest for 1 hour, then 3rd folding.

Rest for 1 hour, then 4th folding, and shape it, rest in oblong banneton.

Rest for 1 hour.

Preheat oven to 240°C for 30 minutes, letting a tray and steel cover in the oven. Prepare a tray on the lower rack for hot water. Prepare a pot of hot water. 

Remove the hot tray from oven, sprinkle rice flour on the surface, transfer sourdough to hot tray 

sprinkle rice flour on the surface of sourdough, scorch the bread with a blade.

Place it back to oven, spray a lot of water inside the steal cover, cover sourdough. Pour hot water into the lower tray. Bake for 40 minutes. 

Glutinous Rice Wine Makgoelli Recipe

  I've read some recipes and watched some tutorial videos about methods of cultivating glutinous rice wine, decided to pick up this skill of homemade rice wine, compiled from those I have learnt, lazy people always can find a better and simple ways, simplify most of complicated procedure, here is my way of preparing homemade glutinous rice wine - Makgoelli simple Recipe. 

Freshly Harvested

Little to know：

2 types of wine yeast.

You may get wine yeast Lazada or shopee, I got it from Chinese Herbal Shop

I used Thermomix to grind wine yeast，2 sec Turbo X 2 times

Floral Glutinous Rice just 1 kg one packet.

After grinding, added 400g water to stir in 37°C

Glutinous Rice Wine Makgoelli Recipe

糯米酒食谱

Ingredient A：

1kg Glutinous Rice 

660g Water 

Ingredient B：

3pcs Sweet wine yeast （Just tastes great）

1pc Spicy wine yeast

400g Filtered water （or boiled water; I am using Kangen pH9.5)

Ingredient C：

1 ltr Filtered water

200g Castor Sugar

Preparations：

1）Needless to pre-soak the rice, rinse 3 times，put ingredient A in electric rice cooker to cook. Do not have to fully cooked, hence only calls for 660g water in this recipe. 

2）Loosen cooked rice, and let it cool until temperature drops to 40°C.

3）Put ingredient B without water, grind only the yeast with 2 times x Turbo 2 seconds. Then Add 400g water to stir 

     2 min / 37°C / speed 3

4）When cooked rice reaches 40°C, pour mixture B into rice and mix evenly. Let it ferment 3 days.

After 3 days.

      *I don't really cook rice, I am using rice cooker for fermentation. 

5）After 3 days，add in ingredient C, stir and cover, you need to give it a stir every day for 20 days, that is why don't have to worry about the sugar if it is not melting thoroughly. Total fermenting duration is 30 days. 

6）Remember to jot down the date！After 30 days, the liquid appears to be clear golden in colour due to precipitated rice.

7）When time comes, using a filter bag to squeeze out milky rice wine, keep in a container. Allow to scope out clearer rice wine the next day. Repeat this procedure next couple of days in order to yearn a clear golden rice wine. 

8）I am the type of make-simple-person, I like to drink the rice wine as it is, like Korean Makgoelli, hence I will skip step 7, drink direct as it is. 

Rice wine after 30 days of fermentation.

Drink it with dinner.

Harvest three bottles of this, one bottle given to my brother.

Korean names for every part of Makgoelli. 

Short Clip of the making of Makgoelli 

米酒酿制

 看了许多食谱和视频，决定自己也来学习酿制糯米酒。尽量用最简单的方法，或者简易酿制的步骤。

Freshly Harvested

一些小知识：

两种酒饼，甜酒饼 和 辣酒饼

在中药商店购买酒饼

刚好的1公斤糯米

利用小美打磨酒饼，2秒 Turbo 两次

刚好的1公斤糯米

加入400克水，以40°C温度 速度3 搅拌 2 分钟。

糯米酒酿制小美食谱

Glutinous Rice Wine Recipe

材料A：

1KG 糯米 

660克 水 

材料B：

3粒 甜酒饼 （本人觉得刚好强劲的酒味）

1粒 辣酒饼

400克 滤水 （或作煮过后的水；本人使用Kangen pH9.5)

材料C：

1000克 滤水

200克 糖

做法：

1）无需预期的浸泡，直接放入糯米在电饭锅，洗米三次，加入660克水，因为我们不需要煮太熟，所以用660克水份刚刚好。

2）煮好的糯米，用勺子打松，然后待凉至40°C左右。

3）放所有酒饼入小美主锅打磨成粉 两次 x Turbo 2 秒。加入 400克水混合酒饼

      2 分钟 / 37°C /速度3 

4）将酒饼混合液倒入凉好的糯米饭里拌匀后，盖上，发酵三天。

糯米酒发酵三天后

      *本人因为不太煮饭，所以直接用电饭锅酿制。

5）这时候加入材料C，搅拌后可以继续盖上，发酵30天，在前面的20天里都需要每天开盖搅拌，所以无需太纠结加入的糖是否完全溶解。

6）写上日期哦！30天后, 由于沉淀的糯米，液体呈透明金黄色。

7）时间到了就用滤布袋把奶白的米酒挤出来装入瓶子里。或者一个容器里，方便把沉淀好的糯米末隔开，用勺子舀起黄色的米酒来。重复这个步骤以至糯米酒呈金黄色清澈的黄酒。

8）本人就比较怕麻烦，而且带糯米末奶白的米酒就好像 韩国的米酒 Makgoelli，很香，主要这个酿制就是供本人饮用的，所以不做步骤7了，过滤后的奶白米酒直接装入瓶子里饮用。

韩国对米酒部分有不同的称呼

收割了三瓶，一瓶给了老弟喝。

简易米酒酿制过程短视频

Covid-19 Vaccine Appointment

The first news from my best friend, she texted me: "finally is your turn!" 

Amazing, she helped a few of us to check our appointment everyday and night, so thoughtful of her. 

Then I checked a sms from MySejahtera: "Please check the details of the covid-19 vaccination appointment for ID no xxxxx in MySejahtera." The message was sent in early morning 5:34am. 

Then I open MySejahtera app to check on the appointment details, I am so overwhelmed by this news. I have been waiting and checking since the day I registered in April. 

Looking at friends and relatives who have gotten jab, was feeling sad the day I failed to get AZ, the next day read some of Facebook friends posted that even they have failed to get appointment for AZ on the day, but the next day they got the surprise news from MySejahtera saying the appointment is set for them. 

 I was devastated day by day after checking on MySejahtera yet nothing appear in the "1st Dose appointment". I check the news from the app every day and night, disappointment that is never fails me...

The feeling is like having constipation.... such long time now has finally released! 

To me, in such pandemic time, whichever and whatever vaccine that works, I will take it as earlier as possible, not until everyone in this country is vaccinated, the economic can't get back on track. Therefore if you are not in a health complication, why choose the brand, get yourselves vaccinated as soon as possible. Is for the best of the country and people. 

Osmanthus Jelly

I just use a freezer mate this time.

Leave cooked jelly in TM bowl till temperature drops to 40°C

This time I am using SWALLOW GLOBE BRAND AGAR-AGAR POWDER

Thermomix Recipe

Jane's Simple Osmanthus Jelly recipe

Ingredients A

1 ltr Water 

150g Sugar

1 pack Cap Swallow Globe (R) Agar-agar powder 

Ingredients B

1 tbsp Dried Osmanthus flowers

20g Goji 

Preparation 

1) Boil A  

    mc / 7 min / 100℃ / speed 3

2) Add B to continue to boil  

    mc / 5 min / 100℃ / speed 1

3) Leave it in TM bowl until temperature drops till 40°C, pour into a container.

4) Take a small spoon to give a quick stir, if the time is right, Goji and osmanthus flower will be set wherever it is. （I skipped this step this time), you may check it out from here .

5) Then keep refrigerated.

小美食谱
桂花苟子燕菜糕

材料 A

1 公升 水

150克 冰糖

1 包 燕球标燕菜粉 

材料 B

1 汤匙 桂花

20克 苟子

做法 

1) 放入材料 A 煮沸  

    量杯 / 7 分钟 / 100℃ / 速度 3

2) 加入材料 B 继续煮  

    两杯 / 5 分钟 / 100℃ / 速度 1

3) 让热腾腾的燕菜汁在主锅里直到温度降至40°C 

4) 倒入模具里。在合适的温度里，用小茶匙搅拌，桂花和苟子就会停固。（这个步骤我这一次没做，所以可以看到一些沉在底下，一些浮在上面。)

可以参考 这里 

5) 放入冰箱冷藏。

Molasses CinnamonRoar

 Molasses CinnamonRoar

CinnamonRoar uses Molasses sugar to reduce it's sweetness.

Packed two CinnamonRoar buns with cream cheese icing for topping.