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Bread / Re: Easy Croissants (with photo)
« on: July 16, 2011, 03:56:40 am »
Thanks everyone for the lovely feedback. They really were very easy (and did I mention how good they tasted!!!).
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Bread / Re: Easy Croissants (with photo)« on: July 16, 2011, 03:56:40 am »
Thanks everyone for the lovely feedback. They really were very easy (and did I mention how good they tasted!!!).
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Introduce Yourself / Re: Hello from another mum in Townsville« on: July 15, 2011, 01:12:03 am »
Hi Elle, welcome! You're so lucky to have made the decision while your children are still little - I kick myself for having waited so long, it could have saved me so much time when my boys were still toddlers. You'll love it!
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Bread / Easy Croissants (with photo)« on: July 14, 2011, 02:29:49 am »
This is an easy recipe for Croissants and, as it only rests for 30 minutes between rolling/folding, it doesn't take all day. Even though there still seems like there's a lot of steps, it's basically just repetition, it's not at all difficult. I converted the dough recipe from my Panasonic Bread Bakery Manual - the dough used to take 2.5 hours in the breadmaker, I love that it only took 4 minutes in Thermie!!!
Easy Croissants Number of People: Makes 18 Ingredients: * 6g dry yeast * 500g bakers flour * 50g caster sugar * 24g powdered milk * 8g salt * 30g butter * 350g water Also - * 250g butter * 1 egg, beaten for glazing Preparation: * Roll 250g of chilled butter between two sheets of plastic wrap until it measures about 17 x 25cm rectangle. Chill for at least an hour. * Add dough ingredients to Thermomix, mix quickly on Speed 5 for 5 seconds to bring together. Scrape down the sides of the bowl and then knead for 4 minutes. The dough should be shiny & elastic when it's finished. * Turn the dough into a greased bowl, cover and refrigerate for about 30 minutes. * Roll out the dough on a lightly floured surface until it is a 30cm square. * Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third. * Fold the remaining third on top. Seal the edges and rest in the fridge for 30 minutes. * Place the dough so that it's at right angles to the position you started with when you added the butter (you do this each time you roll out again - so that your rolling pin is parallel to the open edges of the dough - not the folded seam). Roll out into a 30cm square. Fold into thirds again, wrap with cling film and then refrigerate for another 30 minutes. * Repeat this step twice more, making sure you rotate to a right angle each time. Wrap and chill after each rolling. After the final folding, chill for several hours or overnight. * Roll the dough out into a 30cm square (you can go bigger if you want it to be a bit thinner - just make sure you keep it square). Cut the dough crosswise into thirds and then cut each third into thirds. Cut each small square diagonally to create two triangles. * Roll each triangle loosely, starting from the side opposite the point. Curve the ends inwards to create crescent shape. * Place on a tray, seam side down. Cover and prove somewhere warm for 30-50 minutes (until nearly doubled in size). * Brush with the beaten egg and bake in preheated oven at 200º for 15-20 minutes until golden brown. Photos: I've uploaded the photo guide onto Flickr - http://www.flickr.com/photos/mylittlethermomix/sets/72157627065065365/ Enjoy!!! 19
Vegetarian / Aria's Fried Brussels Sprouts (with photo)« on: July 12, 2011, 02:49:10 pm »
Name of Recipe:
Aria's Fried Brussels Sprouts Number of People: Serves 4-6 (as a side) This recipe is so delicious, I had to share! I've converted it (well, sort of - it's not exactly complicated!) from an article in The Courier Mail last week, publishing the recipe by chef, Ben Russell. Ingredients: * 600g brussels sprouts, scored * 200ml vegetable oil Dressing * 90ml grapeseed oil * 160ml soy sauce * 90ml rice wine vinegar * 6g caster sugar * 4g salt * 2g black peppercorns * 300g shallots, peeled * Sesame oil, to taste Garnish * 80g fried shallots (from Asian section in supermarket) * 20g mint, finely sliced (or chopped in TMX first and then set aside) Preparation: Dressing:- * Grind peppercorns for 5 seconds on Speed 9 * Add shallots, chop for 10 seconds on Speed 7 * Add remainder of ingredients, mix with 50ml of water for 10 seconds on Speed 5. * Set aside. Sprouts:- * Steam sprouts for 5 minutes. Remove and drain on kitchen paper. * Heat oil over a high heat until it reaches 180°C. * Fry the sprouts in batches, taking about 3-4 minutes per batch. They will take on a rich brown colour on the outside - don't stress if they start looking burnt, it adds to their flavour. * Drain on kitchen paper. To Serve: * Dress the brussels sprouts with the dressing (I only used about a quarter of the amount made). Garnish with fried shallots and mint. Tips/Hints: The dressing quantities make ample - I only used about a quarter of it, so you may want to make less. 20
Bread / Re: Tang Zhong Starter« on: July 11, 2011, 11:32:51 am »
We tried this one today for the first time. It was fabulous - I loved the sweetness and the texture, it is very soft and cottony. Will definitely be repeating this recipe - thanks for sharing it with us.
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Recipe Book Recipe Reviews / Re: Chocolate Chestnut Cheesecake - 2011 Calendar« on: June 29, 2011, 10:28:35 am »
Chelsea, This looks gorgeous! Could you send the recipe to me if you get a chance - I didn't get a calendar (sob) and I'd love to try it! Thanks.
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Bread / Re: Ezekial or Bible Bread« on: June 25, 2011, 08:24:45 am »
I'm a big fan of Cyndi's Bible Bread and we had it as our daily bread all the time before I bought the TMX. I haven't been able to get it quite right since though (I'm about to start demonstrating so we've been living off the normal bread used in the demos so that I can keep practicing it!). I've only been kneading it for about 2 minutes though - might give it a go using a longer kneading time and see if that's the trick.
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