Search Results for 'Steam'

Individual Steamed Cheesecakes

Beat cream cheese and sugar using an electric mixer till smooth. Add the cornflour then the eggs and mix well. Add the lemon juice, vanilla & sour cream. Beat on low speed until well combined. Pour the mixture equally into 10 x 125ml preserving jars. Cover the jars with the lids but do not seal. Place the jars in the large perforated tray and place into the oven. Select FullSteam 90˚c and cook for 16 to 18 minutes or until just set. Remove the lids from the jars. Wipe any condensation from the lids then seal the jars when the cheesecakes are cool. Chill in the refrigerator. For the crumb, place the biscuits and the melted butter into a food processor and pulse until an even crumb is formed. Sprinkle the cheesecakes with the biscuit crumb before serving.

Steamed Chinese dumplings

Combine all of the filling ingredients in a bowl and mix to combine. Line the large perforated stainless steel tray with baking paper. Preheat oven on FullSteam 100°C. Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands. Place filling on a wrapper and wet wrapper edge with a little water. If using wonton wrappers, pinch the wrapper around the filling to make a purse shape. If using gyoza wrappers, fold the wrapper and pinch pleat the edge to seal. Place dumplings on the prepared tray. Repeat with remaining mixture. Steam the dumplings for 12 – 15 minutes or until cooked. Serve with your choice of dipping sauce.

Twice Cooked Duck with Steamed Asian Greens and Red Rice

Rinse the duck well and dry with kitchen paper. Combine five spice, sugar and salt and rub all over the duck, inside and out; stuff the cavity with ginger, garlic, spring onion and orange wedges. Place the duck on the perforated tray and use a skewer to pierce the duck skin all over. Set the oven to FullSteam mode; select 100°C and select 40 minutes cook time. Place an empty oven tray on the fourth shelf, below the duck, to catch any duck fat. Place duck on third shelf and cook; remove duck from oven. Remove the tray that contains all the rendered duck fat. Pour into a container and refrigerate or freeze for another use. Return oven tray to fourth shelf. In a small pot over medium heat, mix vinegar, honey and soy; brush mixture all over the duck to coat. Set the oven to Circotherm®; 180°C and select 60 minutes cook time. Place duck on third shelf and cook, basting every 15 minutes until the duck is lacquered and deep brown in colour. Meanwhile, place rice in medium saucepan with 4 cups cold water; bring to the boil; reduce heat to low, place lid on pot and cook for 45 minutes, or until water is absorbed and rice is tender. Remove duck from oven and rest, lightly covered with foil, for 15 minutes. Set oven to FullSteam; 100°C and select 10 minutes cook time. Place the vegetables on the perforated tray on the third shelf and cook. Serve the duck with the steamed greens and a bowl of red rice.

Chinese steamed buns with Moreton bay bugs

In a small bowl, combine water, yeast and sugar and stand for 5 minutes or until frothy. In the bowl of an electric mixer add sifted flour, baking powder, salt and oil. Add the yeast mixture and using the dough hook attachment knead for 10 minutes or until smooth and elastic. Add a little extra flour if the dough sticks to the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth. Place dough in the oven and select Dough Prove function. Prove dough for 30 minutes. Meanwhile, make the pickled carrot salad by combining carrot, daikon, sugar, vinegar and salt in a bowl, mixing until well combined. Prepare the cabbage by tossing with spring onions, oils and salt and pepper to taste. To prepare the Sriracha chilli mayonnaise, combine mayonnaise, chilli sauce, zest and juice. Refrigerate until ready to serve. To make the steamed buns, line the large perforated stainless steel tray with baking paper. Divide the dough in half; wrap one half in plastic wrap. Roll remaining dough into a log shape; cut into 7 equal pieces. Knead each piece into a ball then using a rolling pin, roll into an oval shape about 7 cm x 10 cm. Turn the dough over and brush with a little vegetable oil. Fold the dough in half to make a bun and press the bun gently along the folded edge; place onto prepared tray. Repeat with the remaining dough, making sure to cover the buns with plastic wrap to prevent drying. Preheat the oven to 100°C FullSteam; add the buns, and steam for 10 minutes. Buns can remain in oven to keep warm while cooking Moreton Bay bugs. To cook the Moreton Bay bugs combine garlic, oil, butter, salt and pepper in a small bowl; brush over bugs. Preheat griddle plate on Induction cooktop on level 7. Brush griddle plate lightly with the extra oil. Cook the bugs, shell side down for 5 minutes each side, or until cooked through. Remove bug flesh from the shells and cut each half in half lengthways. To serve, take a steam bun and spread with Sriracha chilli mayonnaise. Top with cabbage, pickled carrot salad, Moreton Bay bug and garnish with coriander.

Steamed trout fillets on kaffir lime leaves

To make the hot butter sauce, melt the butter in a small pot on medium heat. Add ginger, curry paste, sugar, soy sauce, lime juice and zest. Allow to boil up. Meanwhile place the kaffir lime leaves in a solid steam tray and add trout fillets with the fish skin on the bottom side. Cook with FullSteam at 80˚C for four minutes on shelf position 2. Turn off the oven and allow another five minutes subsequent cooking. Take off the skin and place the fish on pre-heated plates. Add a few drops of the hot butter sauce and garnish with basil leaves. Season with fish spice salt (or herbal salt) and serve immediately.

Caramel Filled Salted Shortbreads

Biscuits Cream the butter, sugars and vanilla with an electric mixer until pale and creamy. Add the flour and mix slowly until just combined. Divide the mixture in half and place each half onto a large piece of plastic wrap. Fold the plastic wrap over the dough and using your hands roll into a log, approx. 4cm in diameter. Wrap the logs tightly in plastic wrap and chill till firm. When ready to bake, preheat oven on CircoTherm® 160˚C. Unwrap the logs and roll lightly in salt flakes. Slice into rounds approximately 5mm in thickness and place onto trays that have been lined with baking paper. Bake for 14 to 16 minutes or until lightly golden. Allow to cool on trays then fill with caramel filling. Caramel Filling Pour the condensed milk into a preserving jar. Cover with lid but do not seal. Place the jar onto wire rack and cook on FullSteam 100˚c for 2 hours, making sure to refill the water reservoir after 1 hour. Take the caramel from the oven & remove the lid until cool.

Japanese Milk Bread

Make the starter by adding the starter ingredients into a small saucepan, whisk to combine and remove all lumps. Heat the saucepan over low heat (include Induction level?) and whisk until thickened, approximately 3-4 minutes. Transfer the starter into a small bowl, cover and allow to cool. Combine all of the dough ingredients in the bowl of a stand mixer and combine with a dough hook attachment for approximately 10 minutes on a low setting or until smooth and elastic. Transfer the dough into a greased mixing bowl and cover with a tea towel then place into the oven. Set the oven to Dough proving function at 30°C for 30 minutes. Grease and line a 26x13cm loaf. Portion the dough into 4 equal sized pieces and then roll into logs to fit across the 13cm side of the loaf pan. Line the dough up next to each other within the loaf pan then lightly grease the tops with canola oil spray and cover with plastic. Place the loaf tin back into the oven on dough proving function 30°C for 45 minutes or until doubled in size. Remove the loaf pan from the oven as well as the cling film and preheat the oven to 170°C CircoTherm® and activate the Steam Jet function to on. Once preheated activate the Steam Jet function by pressing the steam button, then place in your loaf pan on shelf level 2 and cook for 30 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.

Fruit Preserve Danishes

Grate your butter into a large mixing bowl being careful not to crush it. Put it in the freezer for at least 10 minutes. Make the starter by combining the milk, yeast and sugar together in a small bowl and allow to bloom. Dough Add the flour, sugar and salt to the grated butter and mix together with your fingertips. Try not to work in the butter too much as we want some chunks of butter through the dough. If the butter is starting to melt place the bowl into the fridge or freezer for 5 minutes. To the mixture add in the egg and milk and mix by hand until just combined, cover with plastic wrap and place back into the fridge to rest overnight. Custard To make the custard, in a small saucepan add half of the milk, vanilla essence and sugar, place over a low-medium heat, induction level 4. Place the remaining milk in a small bowl, mix together with the egg and cornflour and whisk until smooth. Once the milk is hot add in the cornflour slurry and whisk until the mixture becomes very thick. Transfer into a small bowl, cover with plastic wrap and leave it in the fridge for later. The next day remove your dough from the fridge and on a lightly floured benchtop shape the dough into a rough rectangle about 30cm x 45cm using a rolling pin with a height no greater than 10mm. Then fold the dough like a letter in thirds. Repeat this process another 3-4 times, as this will give us our layering. Cover the dough in plastic wrap after the final fold and allow it to rest at least an hour in the fridge. Give your dough the final roll on a lightly floured bench and shape it into a 30cm x 40cm rectangle. It is better to over roll the dough than under as you will need to cut the edges regardless. Using a ruler mark out a grid of 3 x 4 squares into your dough. Preheat your oven on CircoTherm to 190°C with the Steam Jet turned on. Shape your Danishes by folding the edges into the centre of the squares and pressing firmly into the centre. Using a tablespoon, make an indentation for your custard and fruit preserve. Transfer the Danishes onto two oven trays lined with baking paper, then fill the indentation with custard followed by the fruit preserve and lastly a berry of your choice. Combine the beaten egg and water together in a small bowl to make an egg wash. Brush the Danishes with the egg wash. Activate the Steam Jet function by pressing the steam symbol and place the two trays of Danishes on shelf levels 3 and 1. Cook for 15 minutes or until golden brown. Remove from the oven and transfer onto cooling racks. Once cool drizzle with the sugar glaze by combining the icing sugar and water together in a small bowl. Serve on a large platter.

Classic Baguette

Mix all the ingredients for the poolish together in a small bowl, cover with plastic wrap and leave to prove overnight or ideally for 24 , on the kitchen bench. For the dough, mix together (either by hand or stand mixer) all of the ingredients together including the poolish that was made beforehand. This should take around 5 minutes on a stand mixer on a low speeds. The end result should leave a dough that is firm but slightly tacky. Transfer the dough into a greased mixing bowl, cover with a tea towel and place into your on Dough proving function at 30°C for 30 minutes. Once the time has elapse turn the dough over in the bowl and prove for a further 30 minutes. Remove the dough from the bowl, then turn out onto a lightly oiled bench and divide the dough into 3 equal sized pieces. Roll each piece of dough into a ball and then cover with greased plastic wrap and allow to rest for at least 15 minutes at room temperature. Flatten the dough pieces out and fold nearly in half, sealing the edges of the fold using the heel of your hand. Turn the dough around 180° and repeat this process, the dough should now be elongated. With the seam side of the dough down, cup your fingers over the dough and gently roll the dough into 40cm long logs. Taper the ends of the logs to give it that classic baguette look. Place the baguettes onto the universal pan lined with baking paper and sprinkle lightly with flour, cover loosely with plastic wrap and allow to prove at room temperature for 40 minutes or until they are slightly ‘puffy’. Preheat your oven on Bread Baking at 200°C and select the Steam Jet function to on. While the oven heats up score your baguettes using a very sharp knife to create 45 degree slits along each baguette, making 4 or 5 slits on each baguette. Just before placing the baguettes into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Then cook the baguettes for 23-28 minutes or until they are a very deep golden brown. Allow the baguettes to cool in the oven while leaving the oven door ajar.