I have learnt to make the perfect soft boiled egg in the thermomix from
http://trissalicious.com/2011/07/19/momofukus-chicken-and-egg-on-the-thermomix/


Put 4 eggs in the basket, speed 3, 60 degrees for 43 mins.

I think the fast speed help distribute the temperature more evenly.

I followed the instructions exactly, except that I cut down on the sugar to 200g (since I was using 7 up), but I'm not sure what went wrong. It came out very hard. I thought it wasn't cooked enough, so popped it back into the oven for another half an hour, but still came out the same.

I wonder if it will be better if I used more baking powder?

Thanks Shayla! Will try it next time!!!

Thanks! Will try it soon!

Almond Milk

Makes 4 cups

Ingredients
1.5 cup raw almonds
4 cups water
3-5 dates (optional), or honey to taste if you like it sweet.

Instructions
1. Bring 2.5 cups water to boil (100ºC/ Speed 2/ 2 mins)
2. Turn off heat and add in almonds and dates. Cover and let stand for about 2 hours.
3. Blend till smooth. (turning up the speed between 5-9, 2 mins)
4. Strain through a muslin cloth. Drink chilled.

Hint:
The filtered almond can be used to top cereales or to make muffins. Keeps well in the fridge for 3-4 days.

Sounds delicious! I am dying to try it. I wonder if it would work if we use the  function on the TM? Just trying to be lazy...

Also, my 2 year old is allergic to eggs. Is there any substitute for eggs for this recipe?

Hokkaido Milk Bread

I find that people in Spain prefer crusty bread, but I have been craving for some cottony soft sweet bread that is well-liked in Asia (must be my pregnancy!). I found it in this recipe, adapted from Angie's found on http://schneiderchen.de/237Hokkaido-Milky-Loaf.html. My Spanish husband loves it.

Ingredients
(makes 2 loaves)

540 g Bread flour
50 g all-purpose flour
10 g cornflour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g milk
150 g Whipping cream (heavy cream)

Instructions
1. Mix all the ingredients in the TM bowl, 5 sec/speed 3. Remember separate the yeast from salt and sugar to avoid the dehydration.

2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl, 12 mins/  . Place in a bowl and cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. (I just leave it in a covered bowl in the fridge overnight)

3. Take out the dough and punch down. Divide it into 4 portions. Round up and let rest for about 20 minutes.

4. Roll each dough out and roll up and place in a loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

Tips
1. 12 mins kneading seems like a long time, but I found it was necessary to achieve the stickiness that the recipe requires.
2. I add some raisins soaked in brandy before rolling up the dough after proofing so I can eat the bread on its own. Chocolate chips would be fantastic too!
3. It keeps well in the fridge, and will taste wonderfully warm and soft again after popping the slices in the microwave for 20 sec, covered in damp kitchen paper.

The squids to shrink quite a lot from the cooking. I followed the directions to the letter, and it turned out delicious!