Sherynn Recipes

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 ...

  Sourdough Honey Yogurt Rolls | 天然酵母酸奶面包 | by  Sourlotti by Abby STARTER / LIQUID LEVAIN BUILD 15g Starter 15g Flour 15g Water Refresh a couple times prior using to achieve optimum results (Takes approx 5-6 Hrs to PEAK @ 28C) SWEET STIFF LEVAIN BUILD 25g Active Sourdough Starter (100% Hydration) 75g Bread Flour 34g Water 13g Sugar Overnight: 8-9 Hrs @ 23-24C air-conditioned Room Temperature: 6 Hrs @ 28C MAIN DOUGH 230g Bread flour All of the sweet stiff levain 15g Milk Powder 10g Sugar 4g Salt 1 Egg (50g) 100g Plain Yogurt 20g Honey 25g Unsalted Butter DUSTING 1-2 tbsp All purpose flour Bake at 170C @ 15-18 mins NOTE: ⚠️ This recipe yield 8 small or 6 medium rolls ⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter ⚠️ Kindly adjust baking time and temperature according to your oven Sherynn Note: For main dough using breadmaker, add in all liquid ingredients first follow by all dry ingredients Dusting can use icing sugar Slot ...