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Messages - Plb16471
1
« on: June 23, 2012, 03:04:32 pm »
I've since made these again and it was near a cup of milk (but the dough was a bit sticky)
If I make true dough with yeast the kids complain they are chewy the next day, any hints?
Any bread on the day is a hit, it's the day old stuff they whinge about.
I'm now addicted to sour dough...and my starter lives in the fridge except for its daily room temperature repree.
2
« on: June 14, 2012, 10:55:02 am »
For the last few weeks I've been trying many bread recipes for scrolls.
Today after a quick web search I found a recipe using self raising flour instead of bread flour yeast etc.
I halved the recipe but the original recipe was
3 cup sr flour
50 g butter ( cold)
Milk
Vegemite
Cheese (200g)
I mixed flour and butter speed 4 till combined ( 5-8 sec)
You then add milk till a soft dough forms, it's a visual not a measurement I'll measure next time.
Mix speed 4 5-10 seconds then knead interval 1-2 mins
Roll out to a rectangle,spread with Vegemite add 3/4 cheese, roll, cut into 4cm slices, arrange cut side down close together, add remaining cheese and bake 20-22 mins 180d. (recipe calls for 220d oven but I felt that was too hot)
Result, soft, fluffy scrolls..
Definite fastest scroll I've made,no rise time required!
3
« on: June 06, 2012, 11:33:46 am »
Welcome. I agree Merlin, the cost is soon forgotten with the savings, both $$ and time.
4
« on: June 04, 2012, 01:43:47 pm »
Hi and welcome, I made choc orange mud cake last week. I used a normal mud recipe but replaced some water with fresh juice and added rind, was yummy. I used a recipe from recipe community but I'm sure any mud recipe would work. It wasn't as heavy as a normal mud cake, more half sponge half mud.( with juice). When made as per linked recipe it's heavy, muddy and Devine, perhaps just consider adding rind? http://www.recipecommunity.com.au/recipes/chocolate-mud-cake/37182
5
« on: June 03, 2012, 01:32:35 pm »
It's odd, I completely took it apart and put back together, cleaned the seal etc, tried to reproduce the noise.
Started speed 2-4 no heat. I took it apart again, turned speed to 6 slowly then back down to 2-4 and no noise.
Added heat, speed 4 temp 90, ten mins...no noise.
I've read others get similar noises at speed 2-4 but surely that doesn't make it normal?
6
« on: June 03, 2012, 10:00:47 am »
I have been told that a drop of sewingmachine oil on thesilver-coloured circle of the central moving part under the Thermomix is the way to go for those high-pitched whines.
Are you referring to the blade, or base? Off to search for this silver circle
7
« on: June 03, 2012, 09:40:26 am »
Ok I'm worried now, thermi whistles (grates?) high pitched noise, when heating. Eg. Cooking rice it gets to temp 80+ and whistle begins... I'm wondering if it's a seal issue, hoping it is. It sounds like a metal scraping off balance sound...  Emailing consultant now
8
« on: June 03, 2012, 05:01:29 am »
Today I've made/ prepared
Sticky pork spare ribs ( quick fix)
Marble cake
Thai meat balls
Sausage roll filling ( chicken cheese bacon)
Apple sauce
Bread loaf
Porridge
Still have to make
Muffins or biscuits for school lunches
9
« on: June 03, 2012, 04:43:17 am »
My thermite has started whistling at low speeds, it's not noisy loud but like a high pitched constant chirp, it's very particular at speed 2-2.5 with liquid and heat settings. Is this an add oil situation? Thermie is only 2 months old.
10
« on: May 21, 2012, 05:03:33 am »
11
« on: May 21, 2012, 02:14:22 am »
eek, i used the ipad to upload that photo, didnt realise it would be so big, sorry everyone!
i havent made the scrolls, is that the same dough recipe or could you point me in the right direction for the recipe?
I just took mud cake muffins out of the oven...yum!
12
« on: May 21, 2012, 01:37:03 am »
Oh dear these are scrumptious, I thought I failed as they didn't look like they rose much after shaping, it was an Illusion. I'm going to make these again and again, I can't believe I have paid up to $3 for one of these in the past. Next batch I will shape them into ten/ twelve rolls as these are quite big and my kids can be wasteful at times.  The darker rolls has pizza sauce added and Italian herbs.
13
« on: May 20, 2012, 11:13:21 am »
The wait is dreadful, but the recipe finding is fun. Be warned you will be raving about food and your thermomix from the moment it arrives.
14
« on: May 20, 2012, 09:05:21 am »
Hmm, white choc mud muffins tasted great looked shocking.
Bread dough for plaited loaf with minced bacon( minced in the thermomix ) and cheese.
Steamed rice for tea, currently in the thermoserver.
Yesterday was special breadcrumbs with bread, Parmesan and bacon, lemon rind. Love that it took five seconds.
Choc mud cake was Thursday, my kids think I'm the best mum in the world.
Have to say I haven't checked this thread before, I thought I was using Thelma a lot until I read what you all get up to.
15
« on: May 16, 2012, 06:40:42 am »
My hubby and I had it on toasted thinly sliced baguette ( also in the tenina book). Yummy. Went and bought jars today so I cn make a big batch.
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