Search Results for 'Steam'

Combine all the dough ingredients into a stand mixer bowl and with a hook attachment, mix on a low speed until the dough is tight and smooth, roughly 10 minutes. Place the dough into a greased mixing bowl, cover with a tea towel and place into the . Select the Dough proving function and set the temperature to 35°C for 30 minutes. Make the Bi-Carb bath by combining the boiling water and bicarbonate of soda together in a small bowl and set aside for later, please note the bicarbonate may not fully dissolve. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. Pour the bi-carb bath into a 22cm square pan or equivalent. Roll each piece of dough into a long, thin rope roughly 80cm long, and twist each rope into a pretzel shape. Working with half of the pretzels at a time, place them in the pan with the bi-carb water, spooning the water over the top of each pretzel, then leave them in the water for at least 2 minutes before placing them on 2 oven trays lined with baking paper. This bi-carb bath will give the pretzels a lovely golden-brown colour when baking in the oven. Sprinkle pretzels lightly with sea salt flakes. Allow them to rest, uncovered, for 10 minutes. Preheat the oven on Bread Baking function to220°C and turn on the Steam Jet function. Before placing the pretzels in the oven on shelf level 1 and 3, activate the Steam Jet function by pressing the steam symbol and then bake the pretzels for 8 minutes or until golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Repeat this process until all of the butter has been completely used. Serve while still warm.

In a large mixing bowl add the SR flour, baking powder and butter. Work the butter into the flour with fingertips until it resembles bread crumbs. In the same bowl add the salt, sugar, buttermilk and vanilla essence and using a spatula or butter knife, cut the flour mixture into the milk mixture until just combined. Then add in the white chocolate and blueberries and combine. When adding in the blueberries try to squish half of them, as this will add more flavour into the flour mixture. Preheat your oven on CircoTherm to 200°C and activate the Steam Jet function to on. On a flour dusted bench or large chopping board turn out your mixture. It will be quite wet so to make it easier to work with dust the top with more flour. Shape the scone mixture into a rough square approximately 4cm high, then with a floured knife cut the scones in a 4x4 square grid. Transfer the scones onto the universal pan lined with baking paper and brush with egg wash. Just before placing the scones into the oven on shelf level 2, activate the Steam Jet function by pressing the steam symbol. Cook for 10 minutes or until golden on top. Remove from oven to cool a cooling rack and serve immediately.

Remove the stalk from the broccoli trim and finely slice into julienne strips. Cut the broccoli into small florets and set aside. Halve and deseed the red chilli then finely slice. Lastly roughly chop the anchovies. In a unperforated steam container combine together the orecchiette pasta and vegetable stock. Add in the chilli, broccoli stem, garlic and anchovy. Slightly mix this so the pasta won’t stick together. Place in your steam oven and heat to 100°C Steam with a cooking time of 20 minutes. In a perforated tray scatter your broccoli and place into the steam oven after the pasta has been cooking for 14 minutes. After 20 minutes check the pasta to see if it is al dente. If not, cook for an additional 3-5 minutes. Remove the tray from the oven and while still hot, add in the cubed butter and gruyere cheese then mixed until melted through the pasta. Serve in individual bowls or family style in a large bowl with sides.

Place the potatoes in the large perforated tray and place on shelf position 2 or 3. Select steam 100°C and keep the cooking time set to 20 minutes. When the oven has reached the preheated temperature, add the eggs and set the timer for 10 minutes. Remove the eggs, then add the beans and set the timer for 4 minutes. Place the eggs into a bowl of iced water to cool. Remove the beans and continue cooking the potatoes until the original cooking time is complete. Set aside with the potatoes and beans. Place all the ingredients for the dressing into a jar and shake well to combine. Wipe any excess moisture from the oven, then preheat on CircoRoasting to 220°C. Line the universal tray with baking paper and place the tuna onto the tray. Rub the tuna with olive oil and season with salt and pepper. Cook on shelf position 4 for 12 minutes. While the tuna is cooking, arrange the salad leaves on a serving plate. Peel and halve the eggs and arrange over the leaves with the potatoes, beans, olives cucumber and tomatoes. When the tuna has cooled slightly, break into flakes and place onto the salad and top with red onion. Pour the dressing over the salad and serve.

Wash the lentils in cold water, drain in a sieve. Place the lentils, cloves, bay leaf and water in a small unperforated steamer container and cook on shelf level 2 for 10 minutes at 100 °C Steam setting. Remove the cloves and bay leaf. Peel and finely dice the onion and garlic. Peel, core and finely dice the apple. Chop the apple chips and walnuts. Mix all the ingredients in a bowl. Season with salt and pepper and leave to stand for about 10-15 minutes. Using an ice cream scoop, divide the mixture into 10 portions and form patties with wet hands. Place on a plate. If the mixture is too soft or sticky, freeze the patties briefly. Fry the meatballs in hot sunflower oil on the Teppan Yaki on the induction cooktop on level 6 for about 3 minutes per side. Peel the cucumber, grate it finely, and sprinkle with a little salt. After 10 minutes, squeeze the grated cucumber and add it to the yogurt. Sprinkle the cucumber yogurt with chopped fresh chives and serve with the meatballs.

1. Dissolve the yeast in warm water and add to the other ingredients in a bowl and process to a homogeneous dough using the dough hook of a food processor. Let it rise in a warm place for 10 minutes. 2. Knead the dough again with your hands and let it rest in a covered bowl in the fridge for at least 20 hours. 3. Preheat the oven with the baking stone on shelf position 1 to 250°C for at least 20 minutes on top and bottom heating function. 4. Carefully turn the dough out onto a floured work surface and cut it in half. Flour the surface well and carefully stretch out the dough and knead and shape into baguettes. 5. Two minutes before cooking the baguettes in the oven, turn on VarioSteam medium level. Use the floured wooden paddle to place the baguettes on the stone. Reduce heat to 220°C, and cook for 25-30 minutes.

Starter preparation: Day 1 Mix 20g of organic whole wheat flour with 20 g of room temperature filtered water, transfer the paste into a clean jar, with lid, and do not seal totally. Leave on the bench overnight. Day 2 Mix 40g of organic whole wheat flour with 40g of room temperature filtered water and all of yesterday’s starter. Transfer into a bigger jar if necessary, with lid, and do not seal totally. Leave on the bench overnight. Day 3 Mix 50g of whole wheat flour and 50g of room temperature filtered water with 60g of the starter, discard the remaining starter. Mix and keep it in a jar, with lid, and do not seal totally. Leave on the bench. Day 4 Mix another 25g of rye flour and 25g baker’s flour, 50g of water and 60g of starter and discard the remaining starter. Your starter is hopefully alive, but it needs to grow and to have more strength. Feed it twice a day for the next three days following the amounts of day 4. This does seem wasteful but it helps to ensure the success of the starter. Day 8 In the morning, take 60g of your starter, 50g flour and 50g water and keep this to make more bread. The starter will get stronger and stronger with time, making better bread. Now make your levain. Levain is the rising agent for your sourdough bread. Take 60g of your starter, 120g baker’s flour and 120g water, mix together in a jug and cover with plastic wrap. Four to five hours later your levain should be at its peak, and will have nearly double in size: you can now start your sourdough bread. Making the sourdough bread: Step 1 Place the flours and water in a bowl of a large stand mixer and knead with dough hook for 10 minutes. Cover bowl and stand for 1 hour. This is the Autolyse stage - hydration of the flour. Step 2 Make sure your levain is at its peak. Add the salt and all of the levain to the stand mixer and knead for 10 minutes. Cover bowl and stand for 1 hour. Step 3 ‘First Lamination’ Wet bench top with water and with wet hands turn dough onto the bench. Press and gently stretch the dough into a large rectangle. Fold the dough into thirds lengthways and roll each short end of the dough to the centre to form a ball. Transfer the dough into a large square plastic container with a lid. Leave dough to stand for 30 minutes in a warm place. Step 4 ‘Folding’ Lift the dough gently with both hands from the middle, slightly tug the dough towards yourself so it tucks underneath itself. Turn the container 90 degrees and repeat this action three times then cover and return the dough to a warm place for 30 min. This builds the strength of the dough. Repeat the folding step three times, every 30 minutes. Step 5 ‘Second Lamination’ Turn the dough onto a wet bench and divide the dough into two equal parts using a dough scraper, repeat ‘lamination’ step with wet hands, see step 3. Place shaped dough on a lightly floured bench and dust top with flour. Cover with a tea towel and rest for 30 minutes. Step 6 ‘Shaping’ Flip the dough upside down and grab the outer edges and stretch it back into the centre. Place it in the breadbasket, seam side up (banneton basket) which has been dusted with flour and sprinkled with seeds if desired. Dust the top of dough with extra flour. Cover the loaves with a tea towel and then place in the refrigerator overnight Step 7 ‘Cooking’ Take the loaves out of the refrigerator and stand on bench while preheating the oven. Preheat oven on Bread baking 240°C and place universal tray in oven on shelf level 2. Cut two pieces of baking paper which are a bit bigger the loaf size. Turn each basket on to the prepared paper. Score the tops of the dough with a sharp knife. Place in oven and add VarioSteam medium, cook for 15 minutes. Reduce oven temperature to 220°C with VarioSteam medium and cook for a further 15 minutes. Turn off VarioSteam and vent oven by opening oven door and cook for a further 5 minutes or desired colour. Allow to cool before slicing.

Heat a large frying pan over a high heat, Induction level 8.  Add half the oil, then half of the beef and cook until the meat is well browned on all sides. Remove and transfer to a large saucepan then repeat with remaining oil and beef. Remove the remaining beef and reduce the temperature to medium, Induction level 6 then add the onion and garlic and cook for 2 to 3 minutes. Add the flour and mix well then remove from the heat and gradually add the wine and the stock stirring constantly until well blended. Pour this over the beef then stir in the tomato sauce, Worcestershire sauce and seasonings. Cook over a high heat, Induction level 8, stirring constantly until the mixture comes to the boil.  Reduce the temperature to low, Induction level 2 or 3, place a lid on the saucepan and allow the meat to simmer gently for 1 hour 45 minutes or until the meat is tender.  Remove the lid and increase the heat to Induction level 6. Cook a further 15 to 20 minutes, stirring regularly to reduce the liquid to a thick gravy coating the meat. Allow to cool then refrigerate until cold.     To make the pastry, place the butter and water into a medium saucepan and cook over a medium heat, Induction level 6. Bring to the boil, making sure the butter completely melts. Stir in the flour and salt and mix quickly to form a soft dough. Knead on a lightly floured surface, then wrap in plastic wrap and leave the pastry to rest and cool completely.     Preheat the oven on CircoTherm to 180°C and place the wire shelf on level 2.    Lightly grease a 20cm spring form pan. Roll the pastry between two sheets of baking paper to approximately 3mm in thickness. Line the prepared pan with the pastry, leaving the edges untrimmed. Carefully spoon the cooled meat filling into the pan and smooth the surface. Brush the edge of the pastry with egg then place the puff pastry over the pie. Trim any excess pastry and pinch the edges together to seal. Brush the surface of the puff pastry with egg and using a sharp knife, cut 6 steam vents in the pastry. Cook for 50 to 55 minutes or until golden. Allow pie to cool for 5 to 10 minutes before serving.    While the pie is cooking, prepare the pea mash by placing the peas in a medium saucepan. Cover with water and bring to the boil over a medium to high heat, Induction level 7.  Continue cooking for 3 to 4 minutes, then drain the water from the peas and add the butter and thyme to the saucepan. Season with salt and pepper and mash coarsely.     Serve with the pie with the pea mash. 

Place the cream, chocolate and coffee into a small saucepan, cook over a very low heat, Induction level 1, stirring occasionally until the chocolate is melted and the mixture is combined.     Place the egg yolks, sugar and cornflour into a medium bowl. Using a balloon whisk, mix until smooth. Gradually whisk in the milk and the cream and chocolate mixture. Transfer the mixture to a medium saucepan and cook over a medium heat, Induction level 6, whisking constantly until the mixture comes to a gentle boil. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until cooled to room temperature.    Preheat oven on Bread Baking to 220˚C with high level of VarioSteam and place the wire rack on shelf position 2.  Grease 12 standard muffin pans.    Place one sheet of pastry onto a lightly floured surface. Sprinkle with the sugar then top with the second piece of pastry. Using a rolling pin, gently roll the pastry to press the sheets together. Roll the pastry tightly to form a log then slice into 12 even pieces. Roll each piece into a 10cm circle and press gently to line the muffin pans.    Spoon the cooled custard evenly into the pastry cases. Bake for 16 to 18 minutes or until golden and cooked. Allow to cool for 3 to 5 minutes in the pan before removing.    Serve with chocolate coated coffee beans.