The Thermomix not only blends, grinds, mixes, whips and cooks, but it can knead dough and then steam a bread to produce a wonderful loaf without the need for an oven.
You may find it hard to believe, but I can assure you, having made the bread pictured in my own little machine, it is possible.
Gabriela Llamas , who conducts Thermomix classes at Alambique in Madrid, believes that the steaming feature is possibly the most under-utilized feature of the TMX. A new model of the steamer attachment, the Varoma, has been available in Spain since October 2007. It allows for larger quantities to be cooked and last Christmas Gabriela showed how to make a rolled turkey buffet with foie gras and truffles. That really sounds totally luxuriant and a dish worth trying to reproduce for special friends and family, not only at Christmas.
Back to my simple life and bread. The steamed bread is great for toasting and using for dips, which is the subject of many future posts.
Try the bread and I promise you won’t be disappointed.
Varoma Bread
Ingredients:
150 gr. water
1 tsp sugar
1 sachet dried yeast
250 gr. Bakers’ flour
1 teaspoon salt oil for greasing the dish
1,500 gr. water
Method:
1 . Place water (150 grams), sugar, yeast and 1 tbsp of the flour into the TM bowl. Program: 4 minutes, 37 ºC, speed 1.
2 . Add flour and salt. Then set 2 mins & 30 secs, speed Closed Lid and press Knead Dough button. Once finished remove the dough from the TM bowl.
3 . Form a ball with the dough, place it in a greased dish that fits inside the Varoma, such as a ceramic mixing bowl. Cover with a cloth and leave in a warm place to allow the dough to prove for 1 hour ( in which time it should double in volume).
4 . After it has doubled, pour the 1500 gr water into the TM bowl. (I used boiling water). Place the dish with the dough inside the Varoma. Cover the Varoma and place it into position on the TM bowl. Program: 45 minutes, Varoma temperature, speed 1, to steam the bread.
5 . Let it cool and cut into slices. When steamed it appears quite moist but toasts very well and is good for dips or with jam.
Recipe based on a Spanish recipe.
Posts
Sounds like it would be great for chinese bao? and other yum cha dishes. Madame won't justify me buying another gadget since I built the wood oven which I have just loaded with 50 truffled duck confit to use the left over heat from the weekends baking.
ReplyDeleteWill be in town on Wednesday with a lot of the smelly stuff.
Yum, more Varoma recipes pleeeaassse
ReplyDeleteGB - my thoughts exactly with the yum cha possiblities - maybe open a restaurant to do Sunday yum cha?(then again there are some places that only open Sunday lunch & so I'll go there). Does Madame allow replacing the cryovac? Beef/veal/Wagyu cheeks slow cooked in the leftover heat & cryovaced sound good to me.
ReplyDeleteI might ask Philip Searle at Vulcan's for ideas on how to use that residual heat too. He has been using his wood-fired ovne for years now.
Rick - certainly have a couple lined up, including a dinner party dish with bone marrow - watch this space. Keep up your good work.
We too love our Thermomix! We make bread quite a bit, but I had never thought of using the Varoma to cook it. Interesting idea! Thanks,
ReplyDeleteHi/Hola Sarah y Carlos
ReplyDeleteGreat idea was not mine - it comes from the Varoma cookbook. You are so lucky to have Carlos to access all the Spanish sites for recipes.
Check http://www.forumthermomix.com/index.php for more recipes in English.
and there are so many Spanish sites including http://thermomix.mejorforo.net/forum.htm
Good Luck, Buena Suerte!