air fryer timetable

Frozen ribs: 

Preheat @ 360F. Bake @ 360F for 12 mins. Flip and bake @ 320F for 5 mins.

 

Bread (150g to 200g):

Preheat @ 400F. Bake with cover for 12 mins. Uncover bake @ 375F for 2 to 4 mins.

Mini potatoes:

Preheat @360F. Bake @36F for 15 mins. or golden brown. Flip @ the halfway.

Shrimp toast:

Preheat @ 400F. Bake @ 375F for 7 mins.

Fish paste on mini bell pepper:

Preheat @ 400F. Bake for 8 mins.

Pillsburry Croissants:

Preheat @340F. Bake for 8 mins.

rogers basic rye bread

ingredients:

- 1/2 cup (125 ml) warm water

- 1 tsp (5 ml) honey

- 1 tbsp (15 ml) yeast, dissolve yeast and honey in warm water and let stand 10 minutes

- 2 tbsp (25 ml) honey

- 1/4 cup (50 ml) vegetable oil

- 1 tbsp (15 ml) salt

- 1 tbsp (15 ml) caraway seeds (optional)

- 1 3/4 cup (425 ml) water

- 1 tbsp (15 ml) lemon juice

- 3 cups (750 ml) Rogers no additive dark rye flour

- 2 1/2 - 3 1/2 cups (625 - 875 ml) Rogers no additive/all purpose flour

1. In a large bowl, measure honey, oil, salt, caraway seeds, warm water and lemon juice; add yeast mixture and mix well.

2. Add Rogers no additive dark rye flour and beat vigorously by hand or at low speed with electric mixer for 2 mins.

3. Stir in sufficient Rogers no additive/all purpose flour to make a soft, workabel dough.

4. Turn dough out on a lightly floured surface; knead 5 mins. until dough is smooth and elastic.

5. Form dough into a ball and place in greased bowl, turning once to grease the top.

6. Cover and let rise until doubled in bulk, about 1 1/4 hrs.

7. Punch dough down and form into two smooth balls.

8. Cover and let rest 20 mins.

9. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with cornmeal.

10. Using a sharp knife, make 3 or 4 shallow diagonal slashes across the top of each loaf.

11. Let rise until almost double in bulk, about 1/2 hr.

12. Bake in 375F oven for 40 - 50 mins. or until done.

13. Remove from baking sheets and cool on wire rack.

note: for consistently good results, lemon juice, the natural dough conditioner, is added when baking bread with no additive flours.

ref: package recipe from Rogers Rye Flour

嫲嫲牌蕃茄炒蛋 grandma's recipes tomato egg stir fry

ingredients:

- 5 eggs, beated

- 2 large or 3 small tomatoes, cut in big pieces

- 1 green onion

- 2 tsp oyster sauce & 2 tsp fish sauce, or 4 tsp soy sauce

- 6 tsp ketchup

1. Stir fry the egg until 90% cooked. Set aside.

2. Stir fry the tomatoes, add all the sauce

3. Add the fried eggs and stir fry a little bit more.  Ready to eat.

vanilla cupcake III (cream cheese version)

ingredients: (make 6 big cupcakes)

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

- 1 egg

- 24 g butter

- 30 g cream cheese

- 1/8 tsp vanilla extract

- 3 1/4 tsp whipping cream

1. Preheat the oven to 375F.

**** The ingredients will be listed again @ below **** 

-------------------------------------------------------------

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

2. Sift all dry ingredients into a free-standing electric mixer bowl.

- 1 egg

- 24 g butter

- 30 g cream cheese

3. Add egg, butter and cream cheese into mixer bowl, use speed 4, beat 60 sec.

- 1/8 tsp vanilla extract

- 3 1/4 tsp whipping cream

4. Add vanilla extract and whipping cream, and beat another 20 sec.

5. Scrape down the side batter and beat 30 sec.

6. Scope the batter to the cupcake liner, about 3/4 full of each cup.

7. Bake for 20 mins. or until cooked.

8. Leave it cool to decorate.

vanilla cupcake II (cream cheese version, best cupcake ever)

ingredients: (make 6 big cupcakes)

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

- 1 egg

- 12 g butter

- 42 g cream cheese

- 1/8 tsp vanilla extract

- 2 1/4 tsp whipping cream

- 1 tsp milk

1. Preheat the oven to 375F.

**** The ingredients will be listed again @ below **** 

-------------------------------------------------------------

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

2. Sift all dry ingredients into a free-standing electric mixer bowl.

- 1 egg

- 12 g butter

- 42 g cream cheese

3. Add egg, butter and cream cheese into mixer bowl, use speed 4, beat 60 sec.

- 1/8 tsp vanilla extract

- 2 1/4 tsp whipping cream

- 1 tsp milk

4. Add vanilla extract, whipping cream and milk, and beat another 20 sec.

5. Scrape down the side batter and beat 30 sec.

6. Scope the batter to the cupcake liner, about 3/4 full of each cup.

7. Bake for 20 mins. or until cooked.

8. Leave it cool to decorate.

赤小豆薏米茶

ingredients:

- 40g 赤小豆 (red rice beans)

- 25g 生薏米 (sheng yi mi or semen coicis)

- 25g 熟薏米 (cooked barley / yi mi pop)

- 1500ml 水 (water)

1. Rinse all the beans few times.

2. Put everything in a pot, cook until it boil.

3. Keep boiling for 1 hour.

4. Ready to drink!

notes:
赤小豆 – 具有健脾胃、利水化濕、潤腸通便、降血壓、降血脂、調節血糖、解毒抗癌、預防結石 和 健美減肥的功效。

生薏米 – 具有祛濕清熱的功效 

熟薏米 – 具有健脾養胃的功效

ref: https://www.youtube.com/watch?v=ZB_sTfArDpw&list=PLUInCyzngSFXeMWRlgXxecFethJcu9uCr&index=4

Korean sweet pancakes with brown sugar syrup filling (hotteok)

ingredients: (makes 12)

yeast water:

- 2 1/4 tsp instant yeast

- 1/4 cup warm water

- 1 tsp sugar

dough:

- 1 tbsp cooking oil

- 1 1/4 cups milk or water

- 1 tsp salt

- 1 tbsp sugar

- 1/2 cup sweet rice flour or glutinous rice flour/ powder

- 2 cups all purpose flour

sweet fillings for 1/2 dough:

- 1/8 cup sugar

- 1/8 cup dark brown sugar

- 1/2 tsp cinnamon powder (optional)

- 5 tbsp assorted roasted seeds and granola (substitute nuts) 

salted filling:

- 6 half size ham

- 6 half slices cheese

**** The ingredients will be listed again @ below **** 

 -------------------------------------------------------------

yeast water:

- 2 1/4 tsp instant yeast

- 1/4 cup warm water

- 1 tsp sugar

1. Mix yeast and sugar in lukewarm water into a mixing bowl.

2. Wait for 10 mins or until forming.

dough:

- 1 tbsp cooking oil

- 1 1/4 cups milk or water

- 1 tsp salt

- 1 tbsp sugar

- 1/2 cup sweet rice flour or glutinous rice flour/ powder

3. Add vegetable oil, milk or water, salt, sugar, sweet rice flour/glutinous rice flour and stir it well.

- 2 cups all purpose flour

4. Add flour and stir it with spatula until well mix and keep stir it for a while .

5. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.  After an hour the dough will rise to double its size. Stir it gently, do not knock down all the bubbles.

sweet fillings for 1/2 dough:

- 1/8 cup sugar

- 1/8 cup dark brown sugar

- 1/2 tsp cinnamon powder (optional)

- 5 tbsp assorted roasted seeds and granola (substitute nuts) 

salted filling:

- 6 half size ham

- 6 half slices cheese

6. In the meanwhile, prepare the fillings.

7. When the dough is ready, preheat the pan at medium low heat.

8. Wet the hands with water, and gentle take out a small dough ball, flatten it and put filling in the centre of the dough, and then seal it to make a ball.

9. Pan fry the filling dough until the bottom side is light golden brown.  Turn it over and press the dough with a spatula or hotteok press to make a thin and wide circle.

10. Let it cook about 1 minute until the bottom is golden brown.  Turn it over again and turn down the heat very low.

11. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!

ref: https://www.maangchi.com/recipe/hotteok, and https://www.koreanbapsang.com/hotteok-sweet-korean-pancakes/

HK style waffle

ingredients:

- 2 eggs

- 80 g sugar

- 160 ml milk

- 140 g cake flour

- 35 g Tapioca starch

- 10 g custard powder

- 2 g baking powder

- 2 g mustard (optional)

- 20 ml unsalted butter, or 20 ml whipped cream to substitute

1. Mix everything together until no crumbs.

2. Keep the batter in the refrigerator for 30 mins if possible.

3. Preheat the waffle maker.

4. Pour the batter to the waffle maker and cook for 4 mins.

HK style spread:

- butter

- peanut butter

- condensed milk

- jam

- sugar, etc

1. Mix and match the ingredients for personal taste.

ref: https://www.youtube.com/watch?v=uncKi9Vk6e0&t=53s

HK style pancake

ingredients:

- 1 egg

- 25 g unsalted butter

- 120 ml milk

- 20 g sugar

- 100 g cake flour

- 1 tsp mustard powder, optional

- 1 tsp baking powder

1. Melt the butter.

2. In a big bowl, beat the egg with milk and sugar.

3. Sift the cake flour and add in the egg mix. Mix well.

4. Add the melt butter and baking powder. Mix well.

5. Sit aside for 15 min.

Waffle maker:

6. Preheat the waffle maker, add a 1/2 cup of batter and cook for 2 mins.

Stove top non-stick pan:

6. Preheat the pan with low heat.  Add the batter and cook for 1.5 mins each side with lid.

7. Add whipped cream and maple flake, or butter, peanut butter, condensed milk and sugar for traditional version.  Ready to eat.

ref: https://www.youtube.com/watch?v=TOPPJcHhZVU&t=366s

Cake pops

ingredients:

- 4 medium eggs

- 3/4 cup granulated sugar

- 1 tbsp milk

- 1 tsp vanilla extract

- 1 cup all-purpose flour

- 1 tsp baking powder

- 2 tsp mustard powder, optional

- 1/2 tsp salt

1. Whisk the eggs, sugar, milk and vanilla extract together.

2. Sift flour, baking powder, mustard powder and salt and whisk until smooth.

3. Cover and chill for 30 mins. (optional)

4. Preheat the cake pops maker.

5. Pour the batter and cook for 3 mins.

ref: Dorayaki Pancakes with Anko Paste from Modern Asian Baking at Home, Kat Lieu, Founder @subtleasian.baking

Roman "aliter dulcia" ("another dessert" or french toast)

ingredients:

- 4 slices of white bread with crusts cut off

- 75 ml milk

- 1 egg

- 2 tbsp honey plus more for topping

- oil

1. Bread the bread into large pieces.

2. Beat the eggs and mix them with the milk

3. Put the bread into the milk and honey mix so it soaks the liquid up.

4. Heat some oil in a frying pan.

5. Fry the bread in the pan.

6. When it is cooked, cover it with even more honey and enjoy!!

Roman honey cakes

ingredients:

- 1/3 cup (50 g) flour (spelt flour is most similar to the flour the Romans used but plain flour is fine instead, white or brown)

- 3 eggs

- scant 2/3 (200 g) liquid honey

1. Preheat the oven to 325F.

2. Grease a baking tin.

3. Beat the eggs together until they have lots of air bubbles and are stiff.

4. Mix in the honey.

5. Gently fold in the flour and mix everything together.

6. Pour the mix into the baking tin.

7. Put into the oven for 50 mins.

8. After it had baked, turn the cake out onto a wire rack to cool.  Enjoy!!

Egyptian flatbread

ingredients:

- 1 1/4 cups (300 ml) warm water

- 7 g (1 pack) instant dry yeast

- 2 1/4 cups (500 g) spelt flour

- 1/2 tsp salt

1. Mix the yeast and water together in a bowl.

2. Gradually add the flour and salt to make a dough.

3. Cover with a damp tea towel and leave it to rise until double size.

4. Preheat the oven to 400F.

5. Sprinkle some flour on the work surface and knead the dough.

6. Divide the dough into eight pieces and press them about 1 cm thick.

7. Put onto a baking tray and bake for 10 mins.

8. Let them cool and enjoy.

braised abalone with mushroom

ingredients:

- 1 kg frozen fresh abalone

- 4 - 8 shiitake mushrooms, rehydrated

- 4 cloves garlic, finely chopped

- 4 sliced ginger

- 7 tbsp oyster sauce 

- 1 tbsp rice wine

- 4 tbsp cooking oil 

- 2 tsp salt

- 1 1/2 tbsp sugar

- 2 cups chicken broth 

- 2 cups water

1. Saute garlic and ginger at pressure cooker for 30 seconds or until fragrant. 

2. Add the mushrooms in. Stir fry them for 2 minutes. 

3. Add the abalone in and stir fry for another 2 minutes. 

4. Pour in the oyster sauce, salt, sugar. Mix and cook all the ingredients for 2 minutes.

5. Add rice wine, chicken broth and water, give it a quick stir and bring to a boil. 

6. Change to slow cook for 2 hrs.

note:  if making dried abalone, cook for 5 hrs.

ref: https://www.wokandkin.com/braised-abalone-with-mushrooms/#recipe

vanilla cupcake I

ingredients: (make 6 big cupcakes)

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

- 63 g butter

- 1 egg

- 1/8 tsp vanilla extract

- 2 1/4 tsp whole milk

1. Preheat the oven to 375F.

**** The ingredients will be listed again @ below **** 

-------------------------------------------------------------

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

2. Sift all dry ingredients into a free-standing electric mixer bowl.

- 63 g butter

- 1 egg

3. Add butter and egg into mixer bowl, use speed 4, beat 60 sec.

- 1/8 tsp vanilla extract

- 2 1/4 tsp whole milk

4. Add vanilla extract and whole milk, and beat another 20 sec.

5. Scrape down the side batter and beat 30 sec.

6. Scope the batter to the cupcake liner, about 3/4 full of each cup.

7. Bake for 20 mins. or until cooked.

8. Leave it cool to decorate.

ref: Jamie Oliver's Food Tube presents the Cake Book by Cupcake Jemma

waffle bowls with egg white

ingredients: (makes 4 bowls)

- 2 large egg whites

- 4 granulated sugar

- 1/2 tsp vanilla extract

- 1/8 tsp salt

- 1/8 tsp mustard powder

- 1/4 tsp baking powder

- 2/3 cup all-purpose flour

- 1 tbsp unsalted butter, melted and cooled

1. Beat egg whites, sugar and vanilla.

2. Add salt, 1/2 flour and beat again.

3. Add the rest flour and beat again.

4. Add butter and beat until smooth.

5. Preheat the waffle bowl machine, lightly brush both sides with oil.

6. Use regular ice-cream scoop (about 1/4 cup), scoop the waffle batter to the waffle bowl machine.

7. Close the lid and bake for 4 mins.

8. Let it cool on the cooling rack.