Sherynn Recipes

  Basic Recipe 1kg AP Flour 360-400g warm water 2tsp soda ash or lye water a.k.a air abu (optional to make the noodle more chewy texture) 8g salt Stir and dissolve salt & soda ash in warm water. Mix in the liquid with flour bit by bit until incorporated. Dough will appear dry at first. It's ok as long as it form a ball and no dry flour left around. May add in 1tbsp water at a time if it's too dry due to different brand of flour may have different hydration level. Rest for 30mins. Knead again slightly for 5mins.  Run through noodle machine to flatten it and cut to desired shape. Note: The amount of warm water may be substituted by puree - pumpkin/spinach, carrot, beet root, sweet potato. Using puree may cause the end result of the first mixing drier, suggest to add in water by 1tbsp at a time until just enough to incorporate the dough together. Remember the key is to keep it a very dry dough in order to get the chewy noodle texture. Using sourdough discard: 300g water, 60...

20 g garlic 1 teaspoon black peppercorns 200 g onion cut in quarters 50 g oil 1000 g tomato cut in half with end removed 1 tablespoon sugar 1 teaspoon salt ½ teaspoon all spice or Chinese 5 Spice 2 teaspoon dried oregano Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9. Add onion to the garlic mixture. Chop 3 sec/Speed 7. Scrape down the bowl. Add oil to the TM Bowl. Sautee 5 min/Varoma/Speed 1.5. Place the halved tomatoes in the TM bowl. Puree 10 sec/Speed 5. Add sugar, salt, allspice and oregano to the tomato puree. Simmer 40 min/120 degree/Speed 1.5 (MC OUT). Add the strainer to the top of the lid to prevent splatters. If you want to preserve the sauce add it to sterilized jars and place the topped jars in a large saucepan of boiling water. Allow the jars to boil for 2-3 minutes and then leave them to cool in the water. Once cooled the sauce will be vacuum sealed.

Ingredients 1 large onion,peeled and halved 1 large potato,peeled and quartered 500 grams pumpkin ,peeled and roughly chopped 300 grams water 1 tablespoon Vegetable stock paste 100 grams whipping/heavy cream Place onion into TM bowl and chop for 5 seconds on speed 7.  Add potato, pumpkin, water, stocks and salt and pepper, and cook for 20 minutes at 100° on speed 1. Add cream. Blend for 15-20 seconds by slowly going from speed 1 to speed 9.

 Sweet Starter (1:1 Feed Ratio, Triple in 4-5hrs in Room Temperature) 55g Active Starter 55g Bread Flour 15g Water 13g Sugar Bread Ingredients 250g Bread Flour 150g sweet starter 25g sugar 100g milk 50g whipping cream (or substitude with milk) 5g salt 25g butter Add in all wet ingredients and mix in thermomix speed 1-3, 30secs. Add in all dry ingredients except butter knead 4mins. Add in butter knead 4mins. Check for windowpane. If not smooth enough add 4mins knead. Cold proofing in the fridge overnight. Shape it and wait for it to double. Egg wash and sprinkle cheese on top Bake 180c, 15mins

 I follow the recipe from  Marion's Kitchen - Sichuan Bang Bang Chicken  to poach the chicken breast. Ingredients 4 slices ginger, bruised 3 garlic cloves, bruised 2 spring onions (scallions), finely sliced 2 x 200g (7 oz) chicken breasts Place 4 cups of water in medium saucepan. Add the ginger, garlic and spring onions. Add the chicken breasts and place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer for 8 minutes. Then turn the heat off (leave the saucepan on the hot stovetop) and leave for 10 minutes. Transfer the chicken to a bowl of iced water. Reserve ½ cup of the poaching liquid. When the chicken is cool, use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds. (My own style) For the dressing, heat oil with sliced shallots, 2 sprigs sping onions with roots attached, fresh parsley with roots attached, smashed few cloves of garlic with skin attached and 1 tsp ...

  Souffle Cheese Bun | 舒芙蕾奶酪雪麵包 by  Autumn Kitchen Ingredients (sweet stiff starter) – triple in 7-8hrs at 27-28C 45g starter 135g high protein flour 60g water 30g sugar Ingredients (dough) 320g high protein flour 35g sugar 4g salt 1 egg 110g milk 50g whipping cream 80g cream cheese 25g unsalted butter All the sweet stiff starter If you would like to go for same day bake, you may use the following sweet stiff starter ratio, it triples in 4-5hr at 27-28C 110g starter 110g high protein flour 30g water 25g sugar Sherynn Note: Sweet stiff starter ready in 6 hours at room temperature. Put on top of water filter machine. The warmth fasten the process. Use thermomix to mix and knead. Put in all liquid ingredients, speed gradually increase from 1-3, 16 seconds. Add in dry ingredients, mix 10 seconds on speed 2. Thermomix knead 3 minutes. Stop. Add in butter and knead for approximately 4-6 minutes more. Check dough to make sure it's tough, elastic and achieve window pane. Oil the ...