Thermomix Steamed Eggs

 

Thermomix Steamed Eggs recipe template

Thermomix Steamed Eggs Recipe:

Using chilled eggs, steam for 16-18 minutes, depends on individual fridge temperature, you will have to do some experiments in order to get personal preferences.

CREAM OF PORTOBELLO MUSHROOM SOUP

THERMOMIX RECIPE

JANE'S CREAM OF PORTOBELLO MUSHROOM SOUP

Ingredients
30 g Garlic, Peeled
20 g Shallots, Peeled
40 g Butter
240 g Portobello Mushrooms, cut away stem, break into 2 inches cubes.
150 g Fresh Mushroom/ Button Mushroom / Fan Mushroom 
1 piece Carrot, diced.
900 g Chicken Broth, Or 1 cube of chicken stock+ water
6 tablespoon All Purpose Flour, optional
400 g Cooking Cream
1 piece Large Yellow Onion, Diced

1 tsp Oregano Flakes
1.25 teaspoon Salt 

Pepper to taste

PREPERATION

1. Put in garlic and shallots to chop
    5 sec / speed 5

2. Add butter to saute
    4 min / V / spoon speed

3. Add all mushrooms, carrots and yellow onion to cook
    6 min / V / speed 1

4. Pour chicken broth, flour (if using), oregano flakes, salt and pepper to cook
    8 min / V / speed 3

5. Pulverize the soup
    25 sec / speed 7

(Adjust time to reach personal desire texture)

6. Pour in cooking cream, continue to bring to boil

    1 min / V / speed 3

*Optional:

Stir fry some sliced mushroom with butter in a pan, sprinkle some salt, pepper and oregano to taste, then added into soup for better texture and appearances.

Bon apetite

Wholemeal Sourdough

Feed one day earlier 1:5:5 sourdough starter 

10g starter : 50g water : 50g flour

(20% of total flour hence is 60g)

Wholemeal Sourdough Recipe:

Feed one day earlier 1:5:5 sourdough starter 

(20% of total flour hence is 60g)

Autolyse

In the morning mix this bread dough, allow one hour for autolyse 

200g water 60%

260g flour

70g wholemeal

After one hour:

Add 60g sourdough starter

+ 1/4 tsp salt

Foldings

Hand knead them together, just keep folding. 

Cover with cling wrap for one hour.

1st folding then rest one hour

2nd folding and rest one hour

3rd folding and rest one hour

4th folding and rest one Hour.

Shape and bulk fermentation 

Remove dough on a lightly flour working top. Last folding and using a scraper do a few twist and pull, to make sure the dough is tightened. Rest for 4 hours. (Malaysia normal weather)

Cut a small dough keep in a small glass jar for observation. Place next to whether you keep the dough. From here you will know when is the dough ready to be baked*. 

I usually just use a 7" cake tin lined with baking sheet. After 4 hours, score the dough with a blade, then preheat oven at least 20 minutes.

or I used a drain basket, cover with linen heavy floured, after 4 hours, remove dough from the linen carefully, place in a lined baking tray. Score the dough.

Bake 240C  for steam bath oven for 30-45minutes depends on personal preference. 

*Baking tips shared by The Baker Code  is clear and practical. I have learned 1:5:5 ratio from him.

WHOLE MEAL SOFT BREAD

 WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

Ingredient A

50g Butter, cut into pieces
300g Milk + one egg
100g Sourdough starter (optional)
2 tsp Dried Yeast
60g Sugar

Ingredient B

100g Whole meal flour
430g Bread flour 
1.5 level tsp salt

Preparation:

1) Put ingredient A into bowl
    3 min  / 37°C / speed 2

2) Add ingredient B to knead
    3 min / knead

3) Wrap dough in baking silicon mat, let rise in a warm place approximately 1 hour.

4) Divide dough into 6 portion, press air out and roll into oblong shape. Place them on a line baking tray. Let it rise for 1.5 hour. Rise in the oven (that's what I will do usually)

5) (Remember to remove the tray from oven before preheat oven.) Bake in a preheat oven to 180°C for 25 minutes or until bread sounds hollow when tapped on the underside.

6) Allow to cool on a cooling rack before slicing.

无酵饼

前天烘焙了第一批的无酵饼后，教会朋友留言拜托我是否能烘焙无酵饼给教会使用，毫不犹豫的答应了！既然要给上帝的就要做到最好。感觉第一次烘焙的无酵饼有点硬，所以想了想，换一个食谱。

昨晚上第二次做无酵饼，试用了中筋面粉，效果更硬，太厚了，没抹油，色泽暗淡呈灰褐色。

 

切块太小片了，对一些人来说，在小袋子里拿出这么一小片的东西，是真的有点难度！也实在很硬，要使劲的起咬嚼！

今天再试一个用了高筋面粉，擀出了了前所未有的薄度。

100克天然酵母
100克 水
250克 面粉
1/4 茶匙 盐

因为用了天然酵母，所以面粉量就比较多了。

220C 8-10分钟 因为我的烤箱火不均匀，上面放了一层铝箔隔热，所以需要10分钟的时间。

一坨面团分四份。

第一片，焦了！

第二片，切块后才记得要抹油， 有点麻烦，小片的面团会被粘上来，花多了时间去整理这个！

第三片，抹油了，忘记切块🥴  我这。。。是干什么来的？

第四片，程序，步骤，时间都做对了！终于完美结束！

这些都会分给其他小组组员。爱心分享！

Espresso Cupcakes

Espresso cupcakes

This recipe is shared by my sister. 

Espresso Coffee Choc Cupcakes

Preheat oven 180°c

Bake time : 20mins

Ingredients

100g dark choc, chopped

150gm unsalted butter at room temperature

2 eggs

100gm castor sugar 

2 tbsp cocoa powder

100gm self-raising flour

2 tsp instant coffee dissolved in 1 tbsp boiling water

40gm choc-covered coffee bean (i didnt use) 

Butter cream:

100gm unsalted butter

100gm icing sugar sifted

2 tsp instant coffee dissolved in 1 tbsp boiling water

Dark choc, finely grated

Steps :

1. Melt chopped dark choc in bowl over a pan of simmering water, set aside to cool

2. Beat butter n sugar till pale n fluffy

3. Beat in eggs, one at a time, 

4. Stir in melted choc n cocoa powder, mix well

5. Sift flour into mixture n stir in. 

6. Stir in coffee, followed by coffee bean

7. ** i added 4 tbsp milk

8. Bake for 20mins or until a skewer inserted in d centre n comes out clean

9. Cool on rack.

Topping

Beat butter, icing sugar n coffee untill pale n fluffy

Sprinkle finely grated dark choc

This espresso sachet gives strong coffee taste that we like!

Christmas Jazz Piano Sheets

Three short Christmas Jazz Piano pieces

1. Let it snow

Sleigh Ride

Winter Wonderland

 

云集会的圣餐

昨天组群里传来了一道信息：

  “2021年的线上聚会： 每个月的 第一周 将会有圣餐。请弟兄姐妹在家自备 饼和杯 ，我们将在线上一起领用圣餐，记念主耶稣基督 🍷🥖🙏❤️”

自从云集会后就无法领用圣餐了，收到信息后立马就动手做无酵饼，掺了一汤匙天然酵母糊，加入面粉，揉了一小面团，擀平，在平锅盘里烤。

一汤匙的天然酵母面糊，加入面粉和少许盐，揉成面团，在平底锅干炒。

第一片，太大！儿子吃了[哈哈] 他说好吃还想要！

第二片，还是有点大，感觉还是怪怪的。。。好像少做了一点什么来着。。。[费解]

第三片，忽然想起以前做无酵饼用叉子在面皮上刺了许多洞，这样就不会气泡鼓起来。

第四片，觉得每一次就只有我们俩，那么久切成小小的长方形，这次PERFECT！完美了！[舔屏]

圣餐的意义是叫我们纪念耶稣基督为我们牺牲自己。

「林前11:24」 祝谢了，就擘开，说：“这是我的身体，为你们舍的（“舍”有古卷作“擘开”）。你们应当如此行，为的是记念我。”

满满的❤️

Holy Communion Unleavened Bread

 Tomorrow is the first Sunday of 2021, from a WhatsApp chat group received a message from church announcement:

"Zoom service in 2021: There will be holy communion on Every first week of the month. Kindly prepare your own bread and cup at home, as we will partake in the Holy Communion together online this week in remembrance of Jesus Christ."

 

 

There are some brands of biscuits usually used by churches for this purpose, we are using homemade unleavened bread, sometimes I helped to prepare dough, another sister will fry it on a flat pan. Because of this experience, I thought, I should make a small piece of dough for tomorrow. 

I am using sourdough starter, add flour, mix with a spoon until it becomes a small dough, knead with hands, using a roller pin to flatten it. Fry in a non stick pan. 

A small spoonful of sourdough starter, mix with flour and pinch of salt.

We ate the 1st piece, Gab said is kind of nice, this is 2nd piece.

And I thought there are only two of us, hence I cut the dough into small rectangular piece.

This is how small it is.

 

Burnt Cheesecake Thermomix Recipe

 Burnt Cheesecake Thermomix Recipe 

Everybody's favourite, we especially love the creamy burnt cheesecake, to know more about the origin of burnt cheesecake, read  this article that explains how this cake was invented and became popular. 

This recipe is adjusted by Lee Yong to suit our taste, adjusted the duration of baking, the size of a baking tin.... after many trials. I hope you love this recipe.

Burnt Cheesecake Thermomix Recipe

Ingredient A

250g Cream cheese, room temperature
100g Yoghurt
20g Lemon Juice
240g Whipping Cream
1/4 tsp Vanilla Essence

Ingredient B

150g Sugar
35g Cornstarch
4     Eggs

Preparation:

1. Preheat oven 200°C for 15 minutes

2. Put ingredient A to blend

    2 min / speed 5 (adjust time if using chilled cream cheese)

    Scrap down and blend again when needed.

3. Add ingredient B one at a time, start with sugar

    2 min / speed 5 

    While mixing, via feeding hole, sift in cornstarch, slide in one egg at a time.

4. Increase speed

    1 min / speed 5

 

5. Line a 7" round baking tin with baking sheet with at least 10cm extended up 

    leaving enough edges for easy handling.

6. Sift mixture into baking tin, bake for 25cm to 30 min

7. Open a gap of oven door, leaving baking tin in oven for 15 minutes. 

    The centre is runny and jiggly when you move the tin, this is what we want.

8. Allow to cool at room temperature. 

9. Cover with sling wrap. Chill for a few hour, remove paper before serving.

Creamy Burnt Cheesecake Slice

Bon appétit

Here is Burnt Cheesecake Recipe Template