The most frequent question asked by my customers is what kind of oven we should use, what kind of flour we should buy etc. And the biggest question is really why my bake is different from yours even though we all use TM and even the same brand of yeast and flour.
As most of the customers bread making dream is partially filled by the dough making function of Thermomix. In order to have a successful and satisfying baking, the oven is also important.
Here are my tips:
1. Depends on your oven, the baking time is different. Whatever write on the recipe or cookiedoo is “for reference only”.
2. It actually matters to put the object at the right “position” in your oven
3. The volume of your oven also matters. The bigger the volume is, the better result and consistence are
4. The material of your tray. If you use glass tray vs metal tray, the baking time is different and the result is different. In my experience glass tray cannot achieve good crispy bottom then the metal tray.
In short, you really need to know your oven. I wish the above tips help on your baking journey and please don’t forget Thermomix can only do the dough part of your baking project…. However a nicely kneaded and proofed dough is already 80% of the success!
Here are my 2 German helpers in the kitchen. I just made this gluten free cookie out of almond flour. I baked the 2 tray at the same time actually the results are the same as my oven is capable of achieve the consistence. In most of the oven you probably need to swap the tray in the middle of baking. Another example of you need to try and know your oven!
Cookidoo link of the recipe here. I use way less sugar and the temperature I use is 170 c instead of 180 c. The result of the cookie is crispy outside and moist inside. If you love almond you will love this cookie.
Ingredients
9 oz almond flour
4 oz brown sugar
¼ tsp salt
1 orange, zest only, no white pith (optional)
3 oz unsalted butter, diced, room temperature
2 large eggs
¼ tsp orange blossom water
Glaze
5 oz dark chocolate chunks (72%)
2 oz unsalted butter
candied orange peel, to garnish
Nutrition
per 1 piece
Calories: 916 kJ / 219 kcal
Protein: 4 g
Carbohydrates: 13 g
Fat: 17 g
Saturated Fat: 7 g
Fibre: 3 g
Sodium: 45 mg
Preparation
Place almond flour, brown sugar, salt and orange zest into mixing bowl and mix 10 sec/speed 6.
Add butter, eggs and orange blossom water and mix 20 sec/speed 4.5.
Transfer dough to a bowl, cover with cling wrap and refrigerate 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment and set aside.
Use a small ice cream scoop (1 oz) to form dough into balls. Place on prepared baking sheets and bake 15-18 minutes (350°F). Transfer to a wire rack and let cookies cool completely before glazing.
Glaze
Place chocolate and butter into mixing bowl and melt 3 min/120°F/speed 1. Dip cooled cookies into melted chocolate and top with candied orange peel. Let chocolate set before serving or storing.
Useful Items
cling wrap, refrigerator, oven, baking sheets, parchment paper, small ice cream scoop (approx. 1 oz), wire rack
Replace orange peel with orange zest to garnish.
Happy baking!
For private cooking / baking experience with Thermomix, please contact us for arrangement.