This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Topics - BeezeeBee
16
« on: February 07, 2014, 02:21:48 pm »
Tested making doughnuts in the airfryer. Whilst not as fluffy as deep fried, they were still quite yummy   INGREDIENTS 1 cup full cream or reduced-fat milk 15 g unsalted butter, melted 400 g plain flour 1 1/2 teaspoons instant dried yeast 1/4 cup (22g) caster sugar 1/2 teaspoon ground cinnamon 1 tsp salt Glaze - 50 g butter 100 g icing sugar 1 tsp vanilla extract 100 g evaporated milk (can substitute regular milk or water for milder flavor) INSTRUCTIONS Place sugar into Thermomix bowl and mill 10 sec/speed 10. Add other ingredients except flour, and blend 1 min/37ºC/speed 4. Add flour and mix 6 sec/speed 8. Knead 4 min/Interval. Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth. Roll dough out until 1cm thick. Using a big round cookie cutter, cut rounds from dough. Using a smaller cutter, cut circles from the centre of each round. Place doughnuts (and doughnut holes), 5cm apart, on baking paper dusted with flour. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size. Preheat airfryer to 150°C. Spray airfryer basket. Bake 150°C 5 mins. Flip doughnuts and spray. Bake 180°C for 1 min. Flip again. Another 1 min. If using oven, bake doughnuts at 180C for 10 to 12 minutes or until golden brown and cooked through. Make glaze. Melt the butter and stir in sugar and vanilla until smooth. Add milk (or water) until desired consistency is reached. Dip the doughnuts in the glaze and set them on a rack to dry. Doughnut recipe adapted from http://www.raspberricupcakes.com/2010/08/baked-cinnamon-doughnuts.htmlGlaze recipe adapted from http://www.instructables.com/id/Krispy-Kreme-Donut-Doughnut-Recipe/
17
« on: January 15, 2014, 08:18:38 am »
DS14 kept asking for a strawberry icecream. So I asked him to find a recipe. And he did! He made it...as I was busy with painting doors  Ooooh....it was delicious! Fresh flavours, fragrant and totally sinful  Adapted from Recipe Community http://www.recipecommunity.com.au/node/126476Ingredients 100 grams raw sugar 2 egg yolks 500 grams full fat cream 1 teaspoon vanilla extract 1 pinch salt 200 grams strawberries, hulled 1. Place sugar into mixing bowl and mill 2 sec/speed 9. 2. Add egg yolks, cream, vanilla, and salt; cook 6 min/80 deg C/ speed 4. 3. Pour anglaise mixture into container and allow to cool. 4. Place strawberries into mixing bowl and blend 10 sec/speed 9. Add anglaise to strawberries, mix together 5 sec/ speed 4. 5. Churn in icecream maker Linked JD
18
« on: December 16, 2013, 06:58:35 am »
Could I please tap on the collective wisdom of the seasoned cake decorators in the forum.
I'm planning to make cupcakes for my DS8's birthday party this Sunday. But a busy Saturday means I won't have time to decorate on the day before the party.
Would the Orchard RTR icing last for more than a day outside of the fridge?
19
« on: December 02, 2013, 02:32:47 pm »
Made my first scrolls today. Viewed a couple of YouTube videos a few weeks ago. Most of them focused on making the dough. I was really after the technique of shaping the scrolls. Anyway, I dived straight into it today. Nothing like learning from actual experience. I used the pizza dough from EDC as we love the taste. Substituted water with some buttermilk that was leftover from making butter. Used leftover sauce from Pasta and Meatball recipe and sprinkled grated Tasty cheese. It was delicious. But I need to finesse my process.... Problem 1: how do I roll out a rectangular dough? And how thick? I was fiddling with the dough. Initially I halved the dough. When it looked too small, I combined. When I couldn't get anywhere close to rectangle - after starting from a ball - I reshaped the dough to a longish log before rolling Problem 2: how to cut without squishing everything out? I used a plastic pastry scraper to cut the rolled up log, about 1.5 cm wide. It was MESSY! I had to scrape sauce and cheese from my mat and return it to the scrolls  Problem 3: how far apart to place scrolls on the baking tray? I placed them touching each other. Didn't do a second rise though. I sprinkled a bit more cheese on the scrolls and popped into 170c fan forced oven.
20
« on: November 27, 2013, 02:37:32 pm »
This fried flat rice noodles is one of Penang's most famous street food. Hawkers in other parts of Malaysia would label their noodles as Penang Char Koay Teow, and some try to get away with sub standard versions. Whatever the outcome, it is still a tasty dish. Do give it a go!  Serves: 4 adults 1 kg koay teow (flat rice noodles) 2-4 cloves garlic, chopped 12 medium-sized prawns, peeled 6 eggs ground white pepper 2 handfuls bean sprouts chives, cut into 2 cm strips (don't need a lot) squid (optional), sliced fish cake (optional), sliced Sauce (feel free to adjust to your own taste): 3 tbsp soya sauce 1 1/2 tsp dark soya sauce 1 tbsp oyster sauce 2 tbsp fish sauce 1 1/2 tsp sugar 1-2 tbsp sriracha chili sauce or chilli/sambal paste (optional), separated if you are making spicy and non-spicy versions 1. If your kway teow is from the fridge like how we get it in Perth: microwave it for 2 mins. When softened, separate the koay teow into strands. You might have to microwave a few times those persistently hard bits. But don't overdo the microwaving; the noodles can become too mushy. Remove the softened buts before you microwave the rest. Divide into 3 portions and fry separately. 2. For each portion...heat 2 tbsp oil in wok and fry the garlic until aromatic over medium heat. 3. Add prawns, followed by fish cake and squid. 4. Turn up heat, and add the kway teow. Stir fry for a few seconds, then add 3 tbsp of the sauce mixture. Fry briefly. 5. Lower the heat. Push all the koay teow aside to create a well in the centre of the wok. Pour a bit of oil, and crack in 2 eggs. Season with pepper. Scramble, and let the eggs set a bit. Fry together with koay teow. 6. Add a third of the bean sprouts. Stir fry briefly. Test seasoning. 7. Add the chives. Cook briefly. Enjoy Tips: The rice noodles can get stuck to the wok. Use a wok turner to scrape it up, but try not to break the rest of the noodles. A good Char Koay Teow would have some charred bits and smoky aroma. It's quite hard to achieve on domestic stovetop tops though. It is better to fry in small batches to get it more flavourful. Start cooking non-spicy batches first, if you have different chilli tolerances in the family.
21
« on: November 13, 2013, 03:35:36 am »
In Malaysia, we used to order this Kam Heong Kai at Chinese restaurants. The most popular variant is Kam Heong Lala, ie Golden Fragrant Clams. The aroma from the curry leaves, dried prawns and curry powder is very appetising. A bit more fiddly than the usual stir fry, but oh so worth it! Serves 4, along with rice 500 g chicken thigh fillets, sliced 3 tbsp cornstarch 2 cloves garlic, finely chopped 1 small onion, sliced 10 curry leaves 2 tbsp dried shrimps, soak in hot water and finely chopped 4 birds eye chilies, roughly chopped [Marinade] 1/2 egg white 1 tbsp soy sauce 1/2 tsp salt a few dash of pepper [Sauce] 1 tbsp curry powder (I use Baba's Chicken Curry Powder) 1 1/2 tbsp oyster sauce 1 tbsp light soy sauce 1/2 tsp dark soy sauce 3 tbsp water 1 tbsp raw sugar salt to taste 1. Marinate the meat with egg white, soy sauce, salt and pepper. Set it aside for at least an hour. 2. Heat up some oil in a wok for deep frying (I filled up to about 4 cm depth as I dislike wasting too much oil). Stir in the cornstarch to the chicken. Mix well. 3. Fry the chicken in 3 batches until golden brown. Remove and drain the oil on paper towels. Remove most of the oil from the frying pan and leave about 2 tbsp spoons for cooking the sauce. 4. Heat up the oil and stir-fry the garlic and onion until fragrant and lightly brown. Stir in the dried shrimps, chilies and curry leaves and continue to stir-fry until fragrant. 5. Add in the rest of the seasonings and water. Simmer for a few seconds and toss in the chicken. Mix until well combined. If you find it too dry, you can add a bit of water. If using AIRFRYER, replace steps 2 & 3 with: 2a. Stir in the cornstarch and 1 tbsp oil to the chicken. Mix well. 3a. Preheat airfryer to 180°C. Fry chicken for 5 mins. Flip. 5 mins. Flip. 160°C 5 mins. Another 2 mins 180°C if not golden. Tips: Reduce the chilies if required. I used a mixture of big chillies with a tiny bit of the birds eye chillies. Adapted from http://www.mykitchensnippets.com/2011/11/kam-heong-chickenfragrant-chicken.html?m=1
22
« on: November 04, 2013, 06:22:35 am »
Another excellent recipe. The bread has very soft texture and smells very buttery. YUM! This is a bread made using Tang Zhong method, ie you make a water roux first. My tweaks: - cooled the water roux in a bowl covered with cling wrap. Cling wrap was pressed onto the roux to prevent a skin from forming. - used 30g raw sugar - used ghee - brushed with egg wash before baking First rise took about 1 hour, out in the patio. Formed 60g balls that were left to rest for 20 mins. Then added filling and proofed for another 30 mins. Not sure if the triple proofing was necessary for buns with fillings. But it seemed to work Made 3 types of fillings: mung bean paste, cheese & pineapple, and curry chicken & potatoes. Kids loved the cheese version. I filled the buns with a bit of cheese besides sprinkling some on top.  Linked CC
23
« on: November 01, 2013, 07:13:47 am »
Excellent recipe! The taste was authentic and delicious Ang Ku are sweet dumplings that are shaped in moulds. It has fillings, the most popular being mung beans paste. They are given out to family and friends in babies' full moon celebrations (baby's one month old birthday). The usual colour is auspicious red. Ang = red in Hokkien dialect. Ku = tortoise. I've chosen not to use red colouring. The bright orange is the natural tint from golden sweet potatoes. I had trouble steaming the mung beans. They were not cooked after 20 mins. So I cooked the beans in pressure cooker.  So happy to have made these successfully. Newbie to it Linked CC
24
« on: September 04, 2013, 03:46:00 am »
Planning to make cake with ganache decoration. Will do some pioing work. So I'll use a 2:1 ratio for chocolate:cream. Have never used the TMX to make ganache. There are some variations in the method from searching the Forum, but not a lot of information. A bit nervous as ganaches are very fickle things. They can seize, have air bubbles etc etc. Temperamental things...but oh so delicious Is the method in the EDC fool proof? Grate choc 30 sec, sp 8 Add cream. 2 mins, 50C, sp 5?
25
« on: August 17, 2013, 10:53:17 am »
Checked out updates for Tapatalk today as I was having lots of trouble logging in to the forum on my iPhone. They have just introduced a new look and it's free now They've changed their business model. Get them in, hooked and slug them with features that they'll have to pay for. Quite a similar strategy in many category of products. Anyway, the good news is - it's FREE now!
26
« on: August 09, 2013, 08:53:50 am »
Been having problem logging into the forum via Tapatalk on my iPhone since yesterday. No problem using iPad. Was hoping the problem would go away after 1 sleep. But it didn't  Error message said to contact forum admin??? Anyone faced this before?
27
« on: August 05, 2013, 08:32:05 am »
I use this simple dressing everytime I steam vege in the varoma. Easy peasy and very aromatic. The flavour profile is the same as stir fried vege, minus the smoky bits from the wok of course This is something I always have in my pantry. Something I learnt from mum and take for granted. You can make half a jar, and use some when you want to dress up your vege. Garlic oil can also be used as the final flourish in clear soups, steamed fish or fried fish. Name of Recipe: Garlic Oil for Chinese Steamed Vege Ingredients2-3 heads of Garlic 150 ml Oil Method1. Peel garlic cloves in Thermomix. Speed 5, reverse, 5 secs or until skins come off. Remove peel from bowl. 2. Chop garlic roughly in thermomix. Turbo until you get a rough texture. Not too fine, as you would want to taste some crunchy bits. 3. Heat up oil in wok. Moderate to low fire. Add garlic. Sauté till golden in colour. Remove from wok immediately. 4. Cool. Then store in pantry. To UseDrizzle half a tablespoon (or more, or less) over steamed vege with some soya sauce and pepper. You could start with a teaspoon of soya sauce, and increase to your liking. Or drizzle over clear vegetable soup. Or drizzle over steamed fish, with soya sauce and a touch of sugar. Picture: Steamed cauliflower and carrots. Varoma temp, 18 mins was a bit too long but these vege could take it. Garlic oil drizzled over it gave it an oomph!  NotesThe amount given is for half a jar of garlic oil. You can keep it up to 4 months easily. Quantity of garlic vs oil is very flexible. As long as you have bits of garlic swimming in oil, you're good to go
28
« on: July 18, 2013, 02:58:05 pm »
Made this sambal to go with our Nasi Lemak today. This dry type of sambal turned out tasty and fragrant. Just a bit too salty, and needed more onions. Could be because I used red onions instead of shallots. Will add more liquid in future. My bowl was burnt at the bottom during the 25 mins of cooking. Had to use jif and lots of scrubbing to get the stains out Thank goodness the sambal was yummy The sambal is in the bottom left corner. 
29
« on: July 18, 2013, 12:41:30 am »
Made this dish recently. Didn't have Chinese wine, peanut oil, Chinese black vinegar, spring onions nor roasted cashews in the pantry. Used 3 dried chillies.
Chicken turned out tasty but a bit too hot for my little DS. Meat came out too shredded; I started off with 3 cm chicken thigh fillets. Might have to cut it into bigger pieces next time.
Not quite authentic because of the missing smoky aroma from the wok. But good enough for a quick meal.
30
« on: July 16, 2013, 10:30:15 pm »
I've had my Thermomix for about 3 months and I've only managed to make these:
- chilli pastes (fantastic)
- toasted and milled white pepper (vs toasting in pan and milling in processor)
- hot chocolate
- chopped and sauted garlic (not as golden as having it done in the wok)
- stir fried a couple of chicken dishes (colour a bit insipid and chicken pieces looked "beaten up")
- steamed vege then drizzle with garlic oil and soya sauce (saves washing up wok)
- cooked rice (very convenient but can't go beyond 400g. Texture not as fluffy as Panasonic rice cooker)
- steamed chicken for Hainanese Chicken Rice (delicious all-in-one dish. Shorter cooking time vs poaching)
- minced fish for patties (super easy)
- pasta with meatballs (yummy)
- bread (have yet to achieve success, but it's not my TMX's fault. I just need to fine tune my process)
- chocolate cake (KitchenAid is still better, but it's a faster way to get cake on the table)
- brownies (DS11 loves them!)
- sticky date pudding (easy)
How do you use your Thermomix? What are the winners? And what food didn't come out looking/tasting crash hot?
|
|
Show Posts