Boston Fruit Bun

I love a fruit bun, especially sliced and spread with butter which perfectly compliments the delicious buttercream icing which has been sprinkled with coconut. The Tefal Cuisine Companion quickly mixes the dough and whips the buttercream to perfection.

Dough

190 gms Milk
130 gms Water
12 gms Active Dry Yeast
500 gms Bread Flour
100 gms Dried Fruit mixed with 10 gms extra Bread Flour
5 gms Salt
30 gms Olive Oil
1/2 teaspoon Apple Cider Vinegar

Glaze

1 tablespoon Caster Sugar 

1 tablespoon boiling Water 

Place caster sugar in heatproof bowl, add boiling water and stir with teaspoon until sugar dissolves.
Do the glaze immediately after buns are baked and removed from oven.

Icing

300 gms Icing Sugar mixture 

150 gms chilled Butter diced 

40 gms Milk

1/2 teaspoon Vanilla Extract 

3-4 drops liquid Food Colouring 

Dessicated Coconut 

Insert Kneading Blade. Stopper in.

Add all ingredients.

Sp10:2-3mins until icing is smooth and creamy scraping sides of bowl with spatula as required 

Method

Insert Kneading Blade. Stopper Maxi.

Add milk, water and yeast.
Sp3:35deg:2min30sec.
Remove Stopper.
Add all other dough ingredients.
Pastry P1:2min30sec. Do not allow to proceed to proving function.
Place dough in lightly oiled glass bowl, cover with cling wrap and place in warm place until doubled in volume.
Punch down dough in bowl, divide in two and shape into two rounds.
Place both rounds onto paper lined baking tray, place in large plastic bag and prove until almost doubled in volume.
Bake 170 degrees 25-30 minutes or until done.
Place on wire cooling rack and brush with glaze.
Allow to cool to barely warm before thickly spreading with icing and sprinkling dessicated coconut  over icing.
Slice and serve with butter if desired.

Mozzarella

One of the easiest cheeses to make in the Tefal Cuisine Companion is Mozzarella. All that is required is milk, citric acid, rennet and salt. A thermometer is handy to make sure the cheese has reached the right temperature before the curds are cut and again before stretching the cheese. A bowl of iced water is needed to set the cheese and you will also need a clean tea towel lining a metal sieve placed over a large heatproof bowl. A microwave is also required to melt the cheese before stretching.

Stretching the Mozzarella 

After microwaving and folding through with spatula.

After Draining

Curds after heating.

Cutting the curds.

2 litres full cream Milk
5 gms Citric Acid
5 gms liquid Rennet
1/2 teaspoon Salt

Insert Stirring Blade. Stopper out.
Pour 30 gms milk into small glass or ceramic bowl, add citric acid and stir with teaspoon 1 minute or until dissolved.
Add remaining milk into Cuisine Companion bowl.
Add dissolved citric acid and milk mixture.
Sp3:40deg:20mins. Or until temperature reaches 32 degrees Celsius.
Add rennet.
Sp4:20sec.
Remove lid and stirring blade.
Rest 30 minutes.
Using a large knife or metal spatula cut the curd right through to the bottom in a grid pattern.
Let rest 10 minutes.
Replace lid. Stopper out. No blade is needed for the next stage.
50deg:12mins. Or until temperature reaches 42 degrees Celsius.
Spoon curds into tea towel lined sieve and let drain 30 minutes. Reserve whey.
Place curds into heatproof bowl, add salt and fold through with silicone spatula.
Microwave curds 40-50 seconds or until cheese starts to look like it's melting.
Rest for a few seconds then fold the cheese with spatula until it starts forming a ball.
Stretch the cheese then knead into a ball shape and place in iced water for 5 minutes.
Drain on paper towel lined plate for 5 minutes and shape into a ball again if needed.
Place in large jar or container, cover with whey and refrigerate until needed.

Amazing Flaky Pastry

This is a buttery flaky pastry not made in the traditional way, in fact it uses butter that is almost melted instead of the traditional chilled butter. The result is a rich buttery flaky pastry which is perfect for both sweet and savoury dishes. The dough after mixing in The Tefal Cuisine Companion must be refrigerated for at least 12 hours before use. I refrigerated mine for 18 hours before using.

Pastry rounds topped with bocconcini, diced chorizo and halved cherry tomatoes.

Chilled diced butter after adding boiling water. 

Note: You will need a generously floured surface to roll out the dough as it tends to be sticky, I find a well floured silicone sheet ideal. I also keep a pastry brush at hand to brush off excess flour from the dough after cutting out.
Note: This recipe makes a lot of dough, you can use half and freeze the other half.

500 gms Butter chilled
550 gms Plain Flour
5 gms Cream of Tartar
250 mls Boiling Water

Dice chilled butter into 1&1/2 cm cubes and refrigerate.
Insert Kneading Blade. Stopper in.
Add flour and cream of tartar
Sp10:15 sec
Remove stopper
In heatproof bowl add chilled diced butter, add boiling water and set aside for 2-3 mins stirring occasionally, there should still be small chunks of butter visible. (See photo above).
Add the butter and boiling water mixture to the flour in the Cuisine Companion bowl.
Select Pastry P1 and mix for 45 seconds.
Scrape dough onto a large plate, cover with cling wrap and refrigerate 12-18 hours. (I changed my cling wrap with a new piece after a couple of hours).
Take out of the fridge 15 mins before using.
Cut dough in half (place remaing half in fridge until ready to use) and roll out 1/2 cm thick on generously floured surface.
Use as desired.