Scones, Mixed in TMX, baked in Air Fryer.

Cinnamon Raisin Buns

These buns adapted to TMX from Woks of life Blog are lovely.  They are not too sweet and are quite versatile with the  small amount of filling. As I am pushed for time at the moment I will just print the adapted recipe. Please consult the original Blog for folding these buns. You could use the basic dough for coffee scrolls and similar. These ingredients made 13 large buns , 10 cm across. I would make half next time and make 9 or 10 buns.
Ingredients

3/4 cup of thickened cream.
1  1/2 cups of warm milk, plus 1 dessert spoon
1 large egg or 2 very small ones.
40 to 60 g of sugar, depending on how sweet you like you buns
115g plain flour
830g of bread flour
15g dry yeast.

30 g sugar mixed with 2 teaspoons od cinnamon.
2/3 cup of sultanas

1 large egg mixed with 1 dessert spoon I'd water, for wash

Simple syrup, 1 dessert spoon of boiling water mixed with 1 dessert spoon of sugar until dissolved.

Method.
Place all dough ingredients in TMX bowl and knead for 5 minutes.
Place in large bowl and allow to increase 1. 1/2 times.
Tip on to well floured bench and knead a few times .
Cut into desired number of pieces.
Form into buns and brush liberally with egg wash.
let rise until double
Bake about 15 minutes at 160
Brush with simple syrup.

Follow instructions for folding and twisting on Wok of Life Blog. This is essential to get the " look" .

Armenian Nutmeg Cake

I have combined and adapted several recipes to make this in the TMX.
It is quick to make, easy and economical and very tasty.  The nutmeg also reminds me of Christmas.
This is 1/2 the ingredients as in most recipes but will still make 6 serves.

Set oven at 160 FF

 Ingredients
1 cup plain flour 
3/4 cup of brown sugar, (I used !/2 dark brown and half brown)
1/2 teaspoon of freshly ground Nutmeg. (this is important,  the stuff in the bottle will not do.)
1/4 teaspoon of baking powder
65g g  butter
1/4 cup of milk with 1/2 teaspoon of Carb soda stirred in.
1 egg
1/2 cup of walnuts
extra 2 Tablespoons of walnuts to sprinkle on top.

Method
Add flour , nutmeg, sugar and baking powder to TMX Bowl and mix, 15 seconds/ speed 7
Add butter and mix 10 seconds/ speed 5
remove 150 gs of mixture from bowl.  ( to do this set scales and with a spoon remove 150 gs. , this is about 1/2 the mixture.)
Press the removed crumbly mixture and with your hand in to the dish you are going to bake the cake in. I used a 23cm diameter dish with a slightly scooped base. it is the same one that I use for the Belgium Lemon Tea Cake.
with the remaining mix in the bowl add 40 g of walnuts and mix on speed 5 for 7 seconds.
Add egg, milk with the carb soda and mix speed 5 for 10 seconds.
Pour mixture into case and scatter extra chopped walnuts over surface,
bake in lower 3rd of oven for between 30 and 45 minutes.  test with skewer after 30 minutes.
If top is browning too fast,  turn the temperature down a little.
leave in dish for 10 minutes and then remove and cool on a wire rack.

This is nice as is but can be buttered. also nice served with cream or ice cream.
Can double recipe.

Rum and Raisin Banana Cake

Best banana Cake ever, says DH.  I had given up making banana cake as they somehow always seem to taste the same.  This one doesn't.  This is not what it is called in "Country Living" where the inspiration came from.  There it is called, Coffee, Banana and Cardamon Loaf.   I have adapted it to the TMX and made other minor changes.
Ingredients
225 Raisins
150 mls hot water
2 generous teaspoons of good quality Instant Coffee
2 Tablespoons of Rum
110 g butter softened
140g Dark brown Sugar
generous teaspoon of ground cardamon
2 eggs
2 ripe bananas, ( 180 peeled weight)
225 Self raising flour
1/4 teaspoon of Bi carb soda.

Set  Oven to 180 o or 160 FF.
Method
In a bowl, place Raisins , coffee and Rum and pour boiling water over and stir.
Collect together rest of ingredients and line a loaf tin.
Into TMX bowl place butter, sugar ,eggs  .and cardamon
Mix speed 5 for 1 1/2 minutes.
Scrape down sides and mix, speed 5 for 15 seconds
Add banana and mix speed 5, 20 seconds.
Add carb soda and flour and mix on KNEAD until incorporated.  Just a few seconds.
Add raisin mixture  and mix for 5 seconds, or until mixed through.
Scrape into lined baking dish.
Bake for 1 hour, testing and for further time if needed.

Ice if required
275g. Icing sugar
2 teaspoons of Rum
1 teaspoon of coffee dissolved in a little boiling water.  Enough water to make asoft but not runny icing.

Hazelnut and Aniseed Fregolate

What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.

Bill Granger's Cinnamon Snail Rolls, A LEMON VERSION.

This is the original conversion.
JulieO's recipe conversion of this recipe,  would have to be one of my all time favorites.
Today, at Bakers Delight they were promoting a snail roll,  with a lemon butter filling, and a blob of cream cheese on top as a soft icing.  I bought one, not quite $2,  to try.  I was a medium cup cake size.  Julie's recipe would make 24 of these.

I intend to make some of these for Xmas.  I will follow this recipe but will do the following.

leave out the fruit and brown sugar and Cinnamon
Brush the dough with butter,  before applying the filling
Use Tenina's Lemon curd for filling
Place cupcake paper cups into a cupcake tin,  before placing uncooked scrolls into tin.
The scrolls will need to be 1/2 size

Mix some icing sugar with Philly Cream Cheese,  and a little lemon juice. Spread over cooled scrolls. These can be frozen in their uncooked state.

Heather's Zucchini Coconut Loaf

This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.

Set oven to 175 C

1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.

DO

Grate Zucchini,2 seconds/speed 5, set aside. no need to wash bowl.
Add egg, egg whites, oil, and vanilla and beat with BUTTERFLY for 1 1/2 minutes. Remove butterfly.
Scrape down and add all ingredients EXCEPT sunflower seeds.
Mix REVERSE/speed 4/ 5 seconds. Scrape down.
Mix again REVERSE for 5 seconds / speed 4.

Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.

Cheese Scones

Until now, i always made scones like my mum did. Mix in bowl , tip onto bench, flatten out, brush with milk and cut into squares....Now I can chuck everything into TMX bowl and put spoonfuls on to a tray and bake. This makes 12 scones. Inspiration from Janie TMX England.

Set oven to 200 FF

Place in TMX bowl

225g plain flour
2 teaspoons of baking Powder
60g of butter
60g of tasty cheese 1/4 teaspoon of salt
Zap /speed 6 /4 seconds.
Add 125g. milk and KNEAD for 20 seconds
Spoon on to tray and bake in preheated oven 15/ 20 mins.

Lemon Ricotta Cake.

Lemon Ricotta Cake.

This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.

Heat oven to 180oC, and prepare a 22cm Spring form tin.

250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal

Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.

Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.

Will keep in air tight tin for up to 3 days.

The Ricotta recipe is from Super Kitchen Machine

Rara's triple chocolate muffin tops

These were posted on the Forumthermomix. I didn't have a Muffin Top tin so I cooked them in a shallow small cake tins. I wanted them for the Grand Childrens' lunch boxes They are easy in the Thermomix.

160g sr flour
150g plain flour
180g milk
100g raw sugar
2 eggs
70g light olive oil, ( I used Rice Bran oil)
1/2 teaspoon baking powder
25g cocoa
125g Cadbury milk chocolate bits.
125g Cadbury dark chocolate bits.


Preheat oven to 180c.
Grease tin.
Place all ingredients except choco. bits into TMX bowl and mix 40 seconds on speed 4/5.
Add choco. bits and mix for 15 seconds at speed 1. May have to finish mixing with spatula.
Spoon into tin, and bake for 10/12 mins. Do not over cook.

Because I used a different tin, I made 45 little cakes/muffins.
Ideal for lunches, and for those who don't want to pig out.

CreamPuff63's Choux Pastry

CreamPuff63's Choux Pastry

This recipe, from CreamPuff63, of Forum Thermomix, is absolutely incredible. I have asked her for permission to publish it here for two reasons. Firstly I am afraid that I will lose it, and secondly to make it available to more TMX users. Thank you CP63.

60g. butter
270g water
150g plain flour
3 eggs, beaten

Preheat oven to 220c
Place water and butter in TMX bowl and cook, 5 1/2 mins. at 100, speed 2.
Add flour and mix for 30 sec. on speed 4. or untill pastry comes away from the sides of the bowl.
Spread mixture up the sides of the bowl with spatula and cool for approximately 5 mins.
Once the mixture is cool (may have to put the bowl in the fridge for 3 mins. ), add beaten egg one at a time over a period of 30 to 50 seconds. Speed 5.
Either pipe mixture or place teaspoons full on to greased trays ( I used baking paper).
Bake in hot oven (220), for 10 mins. Then reduce heat to 180 to 200(I used 190), and bake for another 20 to 30 mins. Until GOLDEN AND CRISP.
Remove from oven and make a small slit in the side, return to the oven with the door ajar and the heat turned off.

I used FF as my oven is a bit cool.

Chris's Basic Cake.

Chris's Basic Cake


This recipe was given to me by a friend who ran a cafe in a near by town, with her husband. There are 3 out standing features of this recipe. Firstly, the simplicity of the process and ingredients, and secondly the end result-- a good size (not too large), a good flavor and thirdly the versatility. You can add anything, chocolate, banana, lemon, orange, sultanas,nuts. What ever!!!!

150g butter, softened
150g caster sugar
3 eggs
2 cups SR flour
1 cup milk
1 teaspoon vanilla

Attach Butterfly, and pre heat oven to 200.
Cream butter and sugar on speed 3 for 2 mins.Add eggs, one at a time and beat for 1 min after the addition of each egg, speed 4 for 1 min.
Add flour alternating with milk, speed 3, until well incorporated.
Pour into a well lined and buttered tin
Bake 200, for 55 mins, or until cooked. Time will depend on shape/size of tin.

If you add a wet ingredient such as 2 bananas, or 3/4 cup of cooked apple then you may need to add an additional tablespoon of flour.

Lemon Feather Cake ( no flour)

Before decoration.

6 eggs,not fresh and at room temp.
275 caster sug.
zest and juice of 1 lemon
150 g potato flour
a little extra sugar and flour mixed together.

filling

300g cream and 225g lemon butter.

method

separate eggs
insert butterfly
beat egg whites, 5 mins.,speed 4 .
set aside in large bowl and remove butterfly
zap sugar with lemon rind, 30 sec. speed7, scrape down bowl, zap for 15 sec, on speed 7.
put in butterfly and add yolks and lemon juice, beat until thick and creamy, speed 4 for5 mins.
scrape down bowl 1/2 way through.
add flour through jam funnel in top. speed 2 for 1 minute
add 1/4 of the whites and mix,speed 1 1/2 for 30 sec.
tip mixture over whites in bowl and gently but thoroughly mix together. ( if there is any unbeaten egg white in the bottom of T.M bowl, re beat in T.M or beat by hand)
pour into prepared pan.
22 inch.tin,sprayed and lined, then sprayed again and dusted with extra sugar and flour

bake at 150 for 50 mins, or until cooked.
leave in tin for 10 mins, then turn out onto a wire rack.
when cool split in half and fill with whipped cream that has had the lemon butter folded through.

keeps well in fridge for a few days.

variations
passion fruit
rose water icing, and cake cooked on a base of rose geranium leaves
rum and chocolate cream filling with rum and chocolate icing

12 slices nutritional counts. About the same as sponge cake with cream and icing. 12 slices or 12 cup cakes. 

1/12

Calories. 310

Carbs 42 g

Sugar 31. 1/2 g

Sat fat 8 g

Belgium Lemon Teacake

Belgium Lemon Teacake



Base
1 cup S.R flour
1/2 cup caster sugar
60g. butter
1 egg

Filling
1/4 cup lemon juice
1/2 cup sugar
1 egg
60g butter

Heat oven to 180
Cream butter and sugar for 15 seconds, speed 5.
Add egg and mix 15 seconds, speed 5
Add flour and Turbo 2 twice (should look crumbly)
Press 2/3 of this mixture into a buttered pie dish, pour in hot lemon filling, and sprinkle remaining 1/3 of the base over filling.

For filling
Place all ingredients into T.M bowl and zap to combine.(no need to wash bowl, just scrape it out well)
Cook 6 mins on varoma reverse 1. The mixture should be creamy in texture

Bake for 25 mins Serves 8 Equally nice made with Limes.

pineapple fruit cake

Pineapple Fruit Cake




440g tin of crushed pineapple
180g sugar
120g butter
240g sultanas
120g dates
60g cherries
3/4 cup of chopped walnuts
extra walnut halves to decorate top
1 teaspoon of carb soda, 120g plain flour AND 120g S.R. flour
2 eggs

method

1. zap dates in TM bowl until chopped
2. add all other fruit and butter to TM bowl
3. set reverse on gentle, set temp. for 100, for 10 minutes.
4. when mixture temp drops to 70 mix in carb soda with spatula
5. remove lid and allow mixture to cool to 50
6. while mixture is cooling set oven at 160 F.F.
7. when cool add the 3/4 cup of walnuts
8. beat eggs in a cup and add to mixture
9. add flour
10.replace lid on TM and set at reverse on speed 1, for 2 minutes, use spatula to assist in mixing flour and eggs into fruit mixture.

prepare 8 inch tin with 2 layers of baking paper, and pour mixture into tin. decorate top with walnuts.
cookin center of oven for 2 hours or until cooked when tested with skewer.