Hello from Copenhagen!

[henrikc]

Hi Fellow Thermomixer friends!

My name is Henrik, I have just received my TMX, bought second hand in Germany, and I am now giving it a good clean....which was highly needed. It is then time for testing all functions.
It is a machine produced in 2007, with the stainless Varoma, and the only item which seems a little abused is the spatula.

I would like to have your input to which dishes to make initially to impress the family, please?

An issue I am wondering about, is the ability of the TMX to produce a good wheat dough?
I see that it can assemble the ingredients to a dough ball, but does it develop the gluten?
Vorwerk has a video on Youtube:

http://www.youtube.com/watch?v=ZeJGXyqsBNQ

Among other things a pizza dough is made, and it looks very poor....too tough (more liquid would solve that) and not as if it is developed well. The baked pizza shown is even worse, with no oven spring at all.
One suggestion is perhaps to hydrate an equal part of the flour with the total amount of water, and mix that well before the remaining flour is added; this would mean that a good half of the flour is really worked by the blades....comments appreciated.

Thank you for reading this far...and please suggest what I should start with.

Kind regards
Henrik

[judydawn]

Hi henrikc, welcome to the forum.  How's the cleaning going?  I wouldn't worry about the spatula being a little dog-eared, they all end up like that in no time at all.  Most of us buy ordinary flexible silicone ones for general removal of food and only use the stiff TMX one for stirring through the hole and removing the steaming basket.
We have 15 pages of bread related recipes on our forum, if you check some of them out you will see the magnificent pictures of some of the loaves, rolls, pizzas etc that are made in the Thermomix. I watched the video link you provided and wouldn't worry too much about what you saw there, just get stuck into making some dough and you will see it turns out fine.  Hopefully you received some recipe books with the TMX, otherwise just use the recipes from here.  There are so many to choose from. I have just had a visitor who had never seen the TMX in action and whilst she was here I cooked a pasta dish, steamed some fish and vegies and made a seafood risotto and she was impressed with them all. We have a Chit Chat section on the home page where you will find topics such as What's for Dinner Tonight and What are you Cooking Today - there are some lovely photos there which should inspire you. 

[achookwoman]

Welcome to the Forum Henrik.  As Judy says,  there are plenty of bread recipes here.  We make bread much better than the official TMX ones,  try some of the Forum recipes. I know you have very good bread in Denmark as I was there early this year. You will be able to grind some of your grain in the TMX. Let us know how you go.

[Cornish Cream]

Welcome to the forum Henrikc.I hope by experimenting with your TM you are able to produce good bread.I cook on average 4-5 loaves of Chooikes No Fuss Bread per week with superb results.

[JuliaBalbilla]

Hi Henrik and welcome!

I see what you mean about the pizza dough in the video.  It does look rather heavy, but it doesn't indicate the hydration percentage.  I would never have less than 60% hydration and usually work on about 70%.  As others have said you will find plenty of recipes on this forum.  The TM does work the dough, as well as mix it and I tend to let it knead for about 4 minutes. 

I find that mixing half of the flour with all of the water and the yeast works well, especially if left overnight before adding the remaining flour and the salt.  I often do this whether making in the TM or by hand. 

JB

[cookie1]

Welcome Hendrik. I am looking forward to reading about your Thermomix adventures.

[Frozzie]

welcome henrik...let us how you go with your doughs in different recipes...I once knew a henrik back in 93 from copenhagen who had travelled to oz to study with a mate Klaus..he was incredibly shy !!  Look forward to hearing more about what your up to with your newly aquired thermomix 

[Songria]

Hello Henrik and Welcome!  You live in a beautiful city. 

I'm new here myself so sorry I can't offer any advice.

[trudy]

Welcome to the forum.

[Dragonfly]

Hello and welcome to the forum!

[henrikc]

Hi again!

Thank you all very much for the warm wellcome and the time spent for valuable comments.

I am now totally convinced of the fantastic possibilities this machine offers, and must add, that the doughs I have made so far all have been OK -and not least- very easy and fast.
The pretzel recipe from the Ipad App has worked out very well, and using (safe) bicarbonate rather than caustic soda to make the brown skin works well. Highly recommendable.
I still have to see how a good pizzadough works out, but it certainly looks promissing.

See you else where in the forum, and thanks again!

Henrikc