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Messages - lauraj

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Bread / Re: Fruit Loaf - with photos
« on: June 10, 2011, 09:43:36 am »
I made this bread today and it was delicious. I used a big loaf tin and it cooked in about 35 min at 200 fan forced but the top was pretty much black. The rest of the bread was perfect. Great texture and taste and cooked all the way through etc, so light and fluffy. So why did the top burn and how can I fix it next time? I'm assuming it was the sugar in the brush that made it burn but you've all assumedly done the same thing? Should I bake it at 180 next time or should I try putting foil over it once it's risen to max height? It's a massive loaf of bread so was thinking doing a smaller tin next time and using the rest for rolls or something like that. But would love suggestions or hints about the burnt top. Also just so you know, I used 300g fruit (sultanas and chopped dried apricots) as well as 460g water and it seemed perfect. I want to perfect the recipe before I start experimenting with more expensive fruit like dried figs, cranberries etc.

Tips and Tricks / Re: Egg whites fine until added sugar
« on: April 03, 2011, 05:34:53 am »
Thanks, just tried her way of beating whites in tmx then folding in sugar by hand. It worked really well. Actually it seems to have by consistency but I haven't tasted yet to see if sugar was call incorporated well. Texture was not as firm as before sugar but not at all runny. I was able to shape it.

I'd still like ideas about doing it all in tmx if anyone has any. I guess you could scrape sides down and add sugar slowly on speed 1.

Tips and Tricks / Egg whites fine until added sugar
« on: April 03, 2011, 02:41:02 am »
I know there's heaps on egg whites here so sorry for more. I never have problems beating egg whites on their own, it's always about 1.5 to 2 min to beat on speed 4, 50 degrees. It's when I start adding sugar that it starts to turn to liquid again. I have tried turning down to speed 2 for sugar and have tried 3 and I've also tried leaving at 4. Do I keep heat on when adding sugar? I don't think I'm adding too fast but as a guide for 2 whites and 75g sugar, how long should it take to add? Any other tips? Am considering trying adding sugar from beginning before it's firm but don't see how it would work.

Tips and Tricks / plum Jam didn't set
« on: March 02, 2011, 09:48:46 pm »
I tried making the plum jam yesterday for the first time. After removing the stones, I had 920g of plum, added a whole lemon, the spices and pureed that altogether as book says on speed 9. Then I added 600g sugar (the recipe says 600-800) and pureed that together. Then I  started cooking it all but after 5 minutes remembered that I had planned on adding some pectin powder so added 2 tsp of that in and put it to a higher speed just for 2 seconds to mix it all through. Then continued cooking for another 50 minutes (recipe says 40-60min) but it wasn't set. So I cooked on varoma for another 3 min as recipe suggested and it still wasn't set. I thought perhaps it would thicken upon cooling but it hasn't.

Any ideas on where exactly I went wrong? I'm thinking obviously I should have added the pectin in at the beginning but it shouldn't have made that much of a difference.

Something I read said you shouldn't boil the jam with pectin in it too long or it stops working???

Another thing said I could tip it all back in the pot and boil it again with more pectin/sugar/lemon juice for a minute and it should set?

I don't so much care about this batch since it was an experiment but I want to know for next time where I went wrong? Should I add the pectin in at the very end perhaps?

Sorry this is really long :-)

ThaNks guys. I did it with maple syrup and a splash of sesame oil. Both were mistakes, they were far too sweet for any of us to eat and the sesame taste was overpowering. So I think perhaps the oil was just for the tray but not sure why they said to use sesame. Wod definitely reduce the syrup next time. Might try finding some proper rice syrup to use.

Ps have found a fair few amount of Asian recipes, I love the ones in the meat book and on the blogs.

I just wanted to make the wholesome strawberry shortcake thermo cookies on page 107 of the book: A Taste of Vegetarian and one of the ingredients is brown rice syrup. I assume I can buy this at a health food shop but does anyone know how to make it? I suppose I could ask that as a separate topic but what i also want to know is one of the ingredients says oil but it doesn't say how much. Any clues?

Is there a specific website or blog that's just for Asian style thermomix recipes?

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