GARLIC SPREAD

蒜茸酱

INGREDIENTS:-
A:
5 cloves garlic 蒜头
1 tsp Italian mixed-spices 意大利香料
1 tsp  mustard 芥末
1 egg yolk 蛋黄
1 tbsp lemon juice 柠檬汁
1 tsp salt 盐
1 tbsp sugar 糖
 some pepper to taste 少许胡椒粉

B:
150gm Sunflower oil

METHOD:
1. Insert butterfly to TM bowl , pour in all ingredient A and beat 3.5min/speed 4
    将蝴蝶棒插进主锅，倒进材料A搅拌 3.5分钟/4号
2. During last 2 mins add in B from the lid gradually till the oil finished.
    最后两分钟将B从盖缝徐徐倒入即可。

CLAYPOT CHICKEN RICE

Claypot Chicken Rice

瓦煲鸡饭

Ingredients:

2 pieces deboned chicken thigh, cut into cubed size 鸡腿肉起骨
30 g oyster sauce 蚝油
30 g Dark Sauce 酱油
30 g sesame oil 麻油
3 pieces dried mushrooms, cut into small pieces 香菇切小块
300 g rice 米
2 tsp salt 盐

Method:-

1.

Marinate the cube sized deboned chicken thigh with oyster sauce, dark      sauce and sesame oil. 

     鸡腿肉与香菇用蚝油，酱油与麻油腌制。

     

2.

Put  rice in  the simmering basket.,add water into TM bowl until it        covers the rice place varoma set on top and pour in the seasoned      chicken and mushroom. Cook for 20 minutes at Varoma with Speed 3.

     将米倒进网锅，加水至它掩盖米。把鸡肉与香菇倒进蒸煮锅煮20分钟 V3       号。

HEALTHY MAYONNAISE

健康美乃滋

Ingredients

1 piece egg yolk 蛋黄
2 tsp brown sugar 黄糖
1/4 tsp salt 盐
2 tsp lemon juice 柠檬汁
1 tsp mustard sauce 芥末
150 g grape seeds oil 葡萄籽油

Preparation

  1.

 Insert butterfly, put in all ingredients except the grape seeds oil into            TM  bowl to beat for 3.5 mins with Speed 4.

       插入蝴蝶棒，把所有材料除了葡萄籽油倒入主锅3.5分钟 4号

2.Pour in the oil gradually into the TM bowl from the lid hole during                 the  last 2 mins.

        

   

    在最后的两分钟，将油从洞口慢慢倒入即可。

STEWED SNOW PEAR WITH RED DATES AND ROCK SUGAR

冰糖雪梨炖红枣

Ingredients A

350 g snow pears, cut into pieces 雪梨 切小块
30 g Rock Sugar 冰糖
5 pieces red dates 红枣
1200 g water 水

Ingredient B

20 g Wolf berries 枸杞子

Methods:-

1.

Place all ingredients A into the simmering basket and pour water into        TM bowl and cook for 15 mins, 100 degree, speed 1.

     将所有材料倒进主锅烹煮 15分钟 100度  号

2.

Put in ingredient B and leave for 5 mins before serving.

    呈上之前， 把B料倒进焖5分钟

COTTON CHEESE CAKE

乳酪蛋糕

Ingredient A

250 g cream cheese 乳酪
250 g fresh milk  鲜奶
100 g Butter    牛油

Ingredient B

6 egg yolks 蛋黄
1 teaspoon lemon juice 柠檬汁
1 lemon zest of whole lemon 柠檬皮
30 g Corn Flour 玉蜀黍粉
50 g Superfine flour 底筋面粉

Ingredient C

6 Egg white 蛋白
120 g sugar 糖
1 teaspoon cream of tartar 塔塔粉

Preparation

Step 1

Put Cream Cheese and fresh milk into TM bowl to mix for 3 min, 60degree speed 3. 乳酪和鲜奶放进主锅溶解混合， 3 分钟 60度 3 号

.

Step 2

Let the mixture cool down to 50degree. Then add ingredient B to mix for 1 min at speed 3 and set aside 让温度下降至50度， 将B料加进混合1分钟3号倒出

Step 3

Clean and dry TM bowl,insert butterfly, then put in ingredient C to mix for 3.5min at speed 4.

将主锅洗净抹干，插进蝴蝶棒倒进C料打至发泡

Step 4

Fold the mixture C into cream cheese mixture  and   bake at  water bath at 160 degrees for 45 min.

将C 料与乳酪混合料混合至均匀并以水蒸发以160度烘45分钟

SWEET POTATOES DESSERT

橙色番薯甜点

Ingredients:

300 g orange sweet potato 橙色番薯
50 g water 水
250 g coconut milk 椰浆
150 g sugar 糖
150 g Topioca flour 薯粉

Method：-

1 Add in orange sweet potato and water into TM bowl  to cook 10mins 100 degree speed 2
   把番薯和水倒进主锅煮 10分钟 100度 2号

2 Let temp.drop to 50 degree. Pour in coconut milk, sugar and topioca flour to mix 1min speed 7
   让温度降至50度，倒进椰浆，糖和薯粉混合1分钟 7号

3 Pour onto 20cm mould to steam at 45min V speed 3.
   倒进20吋模型放上蒸煮锅蒸45分钟 V 3 号