Demo Recipes using Severin or Rommelsbacher Ovens
Using Rommelsbacher/Severin Oven
Chocolate Chiffon (Adapted from http://rasamalaysia.com/orange-chiffon-cake-recipe/2)
Ingredients:
4 Egg yolks
30g Superfine sugar
pinch of salt
35g Sunflower oil
35g chocolate milk or water
63g Self-raising flour
4 egg whites
½ cream of tartar
75g Superfine sugar
Method: Whisk everything together except 4 Egg white, ½ cream of tartar & 75g Superfine sugar.
Whisk egg white, cream of tar tar & sugar together. Combine yolk and white batter together, bake at 160-170 degree celcius. (cupcakes: 20min, minis 10 min, large cake 50-60min)
PIZZA & COUNTRY BREAD
Ingredients:
500g bread flour
15g yeast
10g sugar
350g water
9g salt
Mix all ingredients together and prove for 30min, shape it and prove for 30min to bake at 200 degree celsius
Oreo chocolate bread
Ingredients:
500g bread flour
15g yeast
50g sugar
330g water
60g sunflower oil
9g salt
Mix all ingredients together and prove for 30min, shape it and prove for 20min to bake at 200 degree celsius
additional ingredinets:
150g oreo cookies (crushed)
100g nutella
**watch live demo how to assemble the roll before 2nd proving
Basic eggless cookie dough:
Butter 500g (from the fridge, thaw for 30min-semi-hard-cut in cubes)
Icing sugar 250g
Plain flour 750g
Method:Mix ingredient together and roll out to use as a cookie sheet
Puff Pastry:
LINK to the recipe: adapted from http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-
Ingredients
· 250g strong plain flour
· 1 tsp fine sea salt
· 250g butter, at room temperature, but not soft
· about 150ml cold water
Method
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Lemon Chiffon (Adapted from http://rasamalaysia.com/orange-chiffon-cake-recipe/2)
Ingredients:
7 Egg yolks
50g Superfine sugar
¼ tsp salt
60g Sunflower oil
60g lemon juice
110g Self-raising flour
7 Egg whites
1 tsp cream of tartar
130g Superfine sugar
Hawaiian Pizza or Country Bread:
10g low sugar yeast
250g Bread flour
5g castor sugar
160g room temperature water
15g Canola oil
5 g salt
Method:
Preheat Romellsbacher oven to 200-220 degree celcius
Mix yeast, bread flour and sugar together, add water and oil. Use your (dough hook) mixer on medium speed and mix the dough till blended (about 6-10 mintues). Add salt and mix well for 3 minutes.
Prove the dough for 30 minutes.
Preheat the oven with the stone for at least 30 minutes before baking.
Roll the dough into a round shape and prick the dough with your fork. Prove for 30mintues, add topping and bake.
bake for 20 minutes.
Toppings:
-pasta sauce 3 tbsp
-mozzarella cheese/ gouda cheese 100-150g
-pineapple (cut into slice) 100g
-chicken ham (halal) 150-200g
Chocolate Cupcakes:
ingredients:
100g butter (soft)
90g icing Sugar
1 egg (55-60g with shell)
80g butter milk
90g self-raising flour
25g cocoa powder
Method: (Oven: 175-180 degree Celsius, 15-20 minutes)
1) by hand/or hand mixer/ stand mixer beat butter, sugar and coffee powder till light and creamy,
2) Add egg gradually, cream well
3) Add in buttermilk part by part (or bit by bit) and incorporate it into the batter
4) Fold in flour and bake
(in cake making folding the batter is a very important step for success baking all the time.
(A)Ganache
100g 35% dairy cream,
100g chocolate coverture,
Boil dairy cream and pour into the chocolate, stir to a smooth paste
(B) whip 100g of frosty whip with 100g of cold water to make the white color whip.
Whip on high for 7-10 mintues.
Kuih Buhulu using Severin Roast Oven
Do note that the setting and timing for baking is base on this oven only. If you wish to using the same recipe on other oven, do note that you have to test it personally to understand your own oven.
Recipe & method:
2 egg
70g sugar
30g milk (add in 1/2 tsp of lemon juice)
60g plain flour
10g Sponge gel/ ovalette
To make : 3 tray or 36pcs of kuih buhulu shape.
Method to make the batter:
place all the ingredients in a mixer. 7 minutes on high in a stand mixer. if your mixer is 250watt and below, you need 7-10minutes. Do note the batter must increase double or triple in volume and the colour of batter is pale and light weight. I prefer to put the batter in to a piping bag.
Baking method:
1) The oven has to preheat at 190 degree celcius for at least 15minutes.
Place the knob to the most right which is the bottom heat only, leave your kuih buhulu pan inside the oven for at least 7minutes.
2)After that take the pan out to brush over with oil, once you finish this step, you will squeeze the batter into the pan.
3)Place the pan into the oven and press yr timer to 8 minutes and remember to switch the knob to top & bottom heat.
4) after the alarm goes off, press the timer for another 5 minutes and switch the knob to bottom heat only. If the top of the batter is turning brown, you need to place an aluminium foil over the pan in order not to burnt the kuih...
5) once the timer alarm rings the 2nd time, you could take the pan out and using your fork to pick out the kuih buhulu onto the tray.
6) repeat the method again starting from step1.
NOTE:
per pan bake one at a time and one must remember that we are using the roasting technology and function to produce the kuih buhulu in 10 minutes.
This recipe is specially created for this Severin Roast Oven, and the timing within 10 minutes are tailor for this oven only.
Trouble shoot a problem:
Question: The kuih buhulu stick to the pan
Answer: Your first pan when you place into the oven is not hot enough before you brush with oil.
Do note that the first tray must be very hot to oil it and squeeze the batter into it. Use timer. Set the time to 8 minutes. Wash the pan and re-start again.
Roast Chicken Leg recipe and method:
Recipe:
4pcs of boneless chicken leg
2 onions
Japanese meat sauce or oyster sauce
Dark pepper
Bay leaves
Rosemary leaves
How to prepare the chicken leg?
I used halal frozen boneless chicken leg. 2-4pcs (This oven could roast 4 pcs at one time) if you are using a bigger pan size, 6-8pcs are possible.
Thaw and dry the chicken. After that I leave it in the fridge for 2 hours before cooking.
How to prepare the dish before you bake?
switch on the oven to 190 degree celcius for 15 minutes.
Cut 2 onions and place it on the baking tray. place 6-8 pcs of the bay leaves and some rosemary on top of the onions.
pour the sauce into the ziplock bag and put the chicken leg inside. shake the bag and take the chicken out of the bag and put onto the prepared tray with onions and herbs.
If you like pepper, sprinkle some on top of the chicken. The dish is ready to roast.
Set the time to 45 minutes. and brush some oil on top of the chicken skin to keep it moist.
Cinnamon Country Bread:
10g low sugar ratio yeast
250g Bread flour
5g cinnamon
5g castor sugar
160g room temperature water
35g butter
5 g salt
Method:
Preheat oven to 190 degree celcius for 20 minutes.
Mix yeast, bread flour and sugar together, add water and oil. Use your (dough hook) mixer on medium speed and mix the dough till blended (about 6-10 mintues). Add salt and mix well for 3 minutes.
Prove the dough for 30 minutes.
Preheat the oven 15 minutes before baking.
shape the dough into a long shape. Prove for 30 mintues,
bake for 20 minutes on the stone.
Do note that the setting and timing for baking is base on this oven only. If you wish to using the same recipe on other oven, do note that you have to test it personally to understand your own oven.
Recipe & method:
2 egg
70g sugar
30g milk (add in 1/2 tsp of lemon juice)
60g plain flour
10g Sponge gel/ ovalette
To make : 3 tray or 36pcs of kuih buhulu shape.
Method to make the batter:
place all the ingredients in a mixer. 7 minutes on high in a stand mixer. if your mixer is 250watt and below, you need 7-10minutes. Do note the batter must increase double or triple in volume and the colour of batter is pale and light weight. I prefer to put the batter in to a piping bag.
Baking method:
1) The oven has to preheat at 190 degree celcius for at least 15minutes.
Place the knob to the most right which is the bottom heat only, leave your kuih buhulu pan inside the oven for at least 7minutes.
2)After that take the pan out to brush over with oil, once you finish this step, you will squeeze the batter into the pan.
3)Place the pan into the oven and press yr timer to 8 minutes and remember to switch the knob to top & bottom heat.
4) after the alarm goes off, press the timer for another 5 minutes and switch the knob to bottom heat only. If the top of the batter is turning brown, you need to place an aluminium foil over the pan in order not to burnt the kuih...
5) once the timer alarm rings the 2nd time, you could take the pan out and using your fork to pick out the kuih buhulu onto the tray.
6) repeat the method again starting from step1.
NOTE:
per pan bake one at a time and one must remember that we are using the roasting technology and function to produce the kuih buhulu in 10 minutes.
This recipe is specially created for this Severin Roast Oven, and the timing within 10 minutes are tailor for this oven only.
Trouble shoot a problem:
Question: The kuih buhulu stick to the pan
Answer: Your first pan when you place into the oven is not hot enough before you brush with oil.
Do note that the first tray must be very hot to oil it and squeeze the batter into it. Use timer. Set the time to 8 minutes. Wash the pan and re-start again.
Roast Chicken Leg recipe and method:
Recipe:
4pcs of boneless chicken leg
2 onions
Japanese meat sauce or oyster sauce
Dark pepper
Bay leaves
Rosemary leaves
How to prepare the chicken leg?
I used halal frozen boneless chicken leg. 2-4pcs (This oven could roast 4 pcs at one time) if you are using a bigger pan size, 6-8pcs are possible.
Thaw and dry the chicken. After that I leave it in the fridge for 2 hours before cooking.
How to prepare the dish before you bake?
switch on the oven to 190 degree celcius for 15 minutes.
Cut 2 onions and place it on the baking tray. place 6-8 pcs of the bay leaves and some rosemary on top of the onions.
pour the sauce into the ziplock bag and put the chicken leg inside. shake the bag and take the chicken out of the bag and put onto the prepared tray with onions and herbs.
If you like pepper, sprinkle some on top of the chicken. The dish is ready to roast.
Set the time to 45 minutes. and brush some oil on top of the chicken skin to keep it moist.
Cinnamon Country Bread:
10g low sugar ratio yeast
250g Bread flour
5g cinnamon
5g castor sugar
160g room temperature water
35g butter
5 g salt
Method:
Preheat oven to 190 degree celcius for 20 minutes.
Mix yeast, bread flour and sugar together, add water and oil. Use your (dough hook) mixer on medium speed and mix the dough till blended (about 6-10 mintues). Add salt and mix well for 3 minutes.
Prove the dough for 30 minutes.
Preheat the oven 15 minutes before baking.
shape the dough into a long shape. Prove for 30 mintues,
bake for 20 minutes on the stone.
