Baking

Coconut Twists / coconut buns

~ nzthermomixmum
Coconut Twists
Coconut Twists

Coconut twists are are an old family recipe.  My mum and aunty have made these for as long as I can remember and they evoke special childhood memories.   Eaten straight from the oven , sticky crunchy coconut dotting the floor as the children sneak them off the tray when mum wasn’t looking.  They were so good, when my mother and aunt opened a lunch bar in Queen Street in the 1970’s, they were a top seller.  You can buy them in the Asian bakeries now but they’re the mass produced kind. None can rival that homemade taste and texture.   Each roll slightly different from the next depending on how it was twisted and how much coconut sugar peaks out from each twist. And now the recipe has been published in Natalie Oldfield’s latest cookbook, “Love and Food at Grans Table”, a beautiful collection of grandparents recipes.  Thanks to my dear cousin for sending in my aunt’s treasured recipes.

Converted the recipe for the Thermomix and oh my goodness, they’ve turned out fabulous.  For some reason there’s alot of coconut sugar left over after rolling and making the twists so they weren’t sweet enough, next time I’ll melt the butter into the coconut sugar instead of buttering the rolled dough and sprinkling over the top. 6  1/2 cups of flour makes three trays of buns.

The kids came home from school to these wonderful twists on the table and gave them the thumbs up. I am literally jumping up and down with joy, a recipe is preserved for the next generation.

Coconut Twists

  • 125 g butter
  • 1 c milk
  • 3/4 – 1 c water
  • 1/4 c sugar
  • 3-4  tsp dried yeast
  • 2 eggs
  • 6 1/2 c flour (810g)
  • 1 tsp salt

Coconut Filling

  • 2 c coconut
  • 1/2 c sugar
  • 90g butter
  • 2 tsp vanilla essense

Method

  1. Combine and melt butter, milk and water  in tmx – mix  2 mins, 50c , speed 2.
  2. Add yeast, sugar-  mix 2 mins, 37c , speed 1. Leave 10 minutes. ( yeast will activate and froth)
  3. Add other ingredients. Knead on dough mode 4 minutes. 
  4. Leave dough in warm place till doubled in size.
  5. Punch down dough, roll out to into a large square. Mix filling ingredients and put the coconut filling on half the square and fold dough over. Cut into strips 4 cm wide twist twice and set onto lined or greased baking trays. Cover with tea towel and leave to rise until they have doubled in size.
  6. Preheat oven to 200c. Bake for 12-14 minutes. Leave to cool on trays. Makes 30.

Leftover cereal slice – Anzac Day

~ nzthermomixmum
Leftover cereal slice
Leftover cereal slice

http://www.recipecommunity.com.au/baking-sweet-recipes/left-over-cereal-slice-bars/92472

Use the packets of leftover cereals, combine in thermomix for this slice recipe (link above)from the community, left out the honey and only had 2 TB of coconut left. Great for Anzac Day, tasted just  like an Anzac slice.

Below link is another good leftover cereal recipe we should try, dried fruit, chia seeds and coconut oil used instead of butter and sugar.

http://thermomg.squarespace.com/thermomg-recipes/2014/4/10/leftover-cereal-slice.

Hot cross buns

~ nzthermomixmum
Hot cross buns
Hot cross buns

This is the final weekend of Easter  school holidays, starting with some rain, lightning and thunder, it seems like perfect weather to treat the family with hot cross buns for lunch. Using the thermomix guided recipe from the Basic Cookbook, we are rewarded with these impressive looking scrumptious hot cross buns.  Previously we had looked at the recipe and been put off by the extra elements of making the cross mixture and glaze but these were literally a ‘ piece of cake’ with the thermomix  and they were  ready in minutes.  Kneaded dough in thermomix for 3 minutes instead of 2 minutes  ( note BCB cookbook states 2-3 minutes,  guided mode is set for 2 minutes ) , then left in the  TM bowl to prove until doubled in size. It took longer than the recommended 1/2 hour, more like an hour because of the temperature drop coming into NZ cooler weather.  Lemon zest (optional) and ground cloves were excluded because we had neither in the pantry. This didn’t effect the end result. Hot cross buns buttered for weekend lunch. Super yummy and better than anything we’ve ever bought. It’s starting to feel like any time the Thermomix is on the bench there should be something proving in it because a lot of these breads, rolls and baked goodies could be frozen and taken out for school lunches during the term.

Torta caprese (Gluten free chocolate cake)

~ nzthermomixmum
image
Torte caprese

We tried this gluten free chocolate torte at the last thermomix course and it was delicious and decadent. So it was definately on the list to make. It is an almond flour based chocolate torte and another simple another guided thermomix recipe. Was a little sweet, should reduce sugar next time. Chocolate ganache not set because  we couldn’t wait for the cake to cool so it was spread into a hot cake. A lovely cake for afternoon tea and kept in fridge for lunchbox treats.

Brioche bread

~ nzthermomixmum
Brioche
Brioche

The last time we ever tried brioche in this kitchen, miss 14 was dismayed to find it required overnight proving. And copious amounts of butter to be slathered over the buns. The result was less than perfect because there were so many elements to get right in making them by hand. So she gave on making them again. Considering the first attempt and the fact that patience is not a virtue  in this kitchen, we were dubious even the thermomix version would be successful. Most recipes we’ve seen require between 6 hours to over night rising usually in two separate sessions.

Just followed the guided recipe for brioche, and here’s the result. The dough was extremely soft and moist so wasn’t sure if it would turn out. But the cooked brioche is impressive, has a lovely soft buttery texture, slightly sweet, smells divine out of the oven.  Had to leave the dough to rise for three hours but it’s worth the wait. Would be lovely Sunday brunch food. Was supposed to leave the loaf for a second rise one hour but wanted it ready for kids afternoon tea so just stuck it in the oven after the first rise. Baked 30 minutes later, the loaf is ready to slice. I suspect the top may have been more smooth and rather than cracked if it had been left to prove for another hour. But we can’t complain, who would have thought we could produce a bread just like the French bakery round the corner  and better still it’s homemade.

 

Ham and cheese muffins

~ nzthermomixmum
Ham and cheese muffins
Ham and cheese muffins

http://www.recipecommunity.com.au/baking-savoury-recipes/cheese-and-bacon-muffins/17346

Ham and cheese muffins or Bacon and cheese muffins standard fare for kids lunch boxes. Excellent recipe from the recipe community ( link above ) used ham instead of bacon so skipped the frying stage. Whipped together in the thermomix in a 5 minutes. Used paprika instead of cayenne.  Taste great and will be following other members tips, adding carrot, capsicum, corn to the mixture before it’s blended. Makes about 1 and half trays, will be great frozen and popped into the lunchbox. Just don’t forget the eggs, because they’re on the ingredient list before the bacon, easy to miss them out as I’ve done!

Scones- Never fail

~ nzthermomixmum
Never fail scones
Never fail scones

http://www.recipecommunity.com.au/baking-sweet-recipes/scones-never-fail/17595

Heat the oven now. These are absolutely the best scones ever made in our kitchen! This recipe from the recipe community (link above) is aptly named never fail scones. Made from self raising flour, baking powder, icing sugar and  cream,  so easy,  put in all the ingredients, mix 10 seconds and knead for 1 minute…. Done! Put dough straight onto baking tray, roughly cut into squares and baked for 15 minutes. Nothing to clean up, only the thermomix bowl which is set on self clean. Perfect with jam, whipped cream and a cup of tea before the storm hits tonight.  And the best thing is, if you ever have  surprise visitors,  these can be on the table in 15 minutes.

Carrot muffins

~ nzthermomixmum

Carrot muffins

Our family favourite carrot muffins, made super quick by blitzing the carrots in the thermomix. I think this recipe came from a very old Alison Holst recipe. Even though I could convert the whole recipe for the thermomix, muffins are so easy to mix that it isn’t really necessary and plus it’s quite satisfying mixing baking by hand sometimes.

Carrot muffins 

  • 3/4 c flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 3/4 c brown sugar
  • 1/4 c walnuts (optional)
  • 1/2 c sultanas (optional)
  • 1/2 c oil
  • 2 eggs
  • 200 g carrots ( about 2-3 carrots)
  1. Mix all dry ingredients
  2. Beat oil and eggs
  3. Blend chopped carrots in thermomix 3 seconds, speed 7. Add to oil and eggs
  4. Fold wet and dry ingredients together.
  5. Bake in greased muffin trays 190c fan bake 15 minutes. ( makes 12 medium muffins)

Ham and cheese quinoa muffins

~ nzthermomixmum
Ham and cheese quinoa muffins
Ham and cheese quinoa muffins

Attended another thermomix course last night with Miss 14. The menu was mouth watering Moroccan chicken with cous cous salad, meatloaf wrapped in prosciutto, berry sorbet, green smoothie, cashew and sundried tomato dip, lemon cupcakes, chocolate torte and sticky date pudding. All very yummy and more inspiration to try all these recipes too. Ham and cheese quinoa muffins were recommended at last night’s course. This is a guided recipe from the second cookbook and chip “cooking for me and you”. These gluten free muffins are fantastic, very light and moist and made from ham, cheese, egg, quinoa, spring onion and herbs. Perfect lunchbox food. Everyone loved them. The only problem was the recipe only made 9 so will be doubling it next time.

Steamed buns

~ nzthermomixmum
Steamed buns
Steamed buns
Chicken filling

These steamed buns are a great way to use up leftover meat. We had some chicken meat, minced  up in thermomix 3 seconds , speed 4. Then stir fried with some grated carrot,  hoisin sauce, soy sauce, sugar and thickened to a gravy with cornflour and water.  Made the dough in the thermomix in 10 minutes and because the dough doesn’t require proving, we can roll  them straight away.  Everyone enjoys being involved in the process of  making and filling the buns and we compete to see who can make the best looking bun that doesn’t split apart after steaming.  The best are of course mums!

Dough recipe

  • 400 g flour
  • 100 g water
  • 2 tsp dried yeast
  • 100 g milk
  • 70 g sugar
  • 1 Tb oil
  • 2.5 tsp baking powder
  • pinch salt

Directions

  1. Add all dough  ingredients to thermomix.
  2. Mix 6 seconds , speed 6.
  3. Knead 1 minute on dough mode.
  4. Divide into about 30 to 40 pieces. Roll into flat rounds, fill and wrap to close. Place buns into Varoma tray and dish.
  5. Fill thermomix bowl with 1.5 l boiling water.
  6. Place Varoma tray on tmx, steam buns 10 mins, Varoma temp, speed 3.