Follow Me

Tuesday, November 24, 2015

Understanding Tabernacle

Understanding Tabernacle VS Today's Life


The last lesson of Kingdom Kidz Omega Class was last Sunday, there will be no classes in Dec alone, there we have rehearsal for KK Christmas Evangelic Pafty, Christmas Rally, Sunday Celebration and KK off Sunday, next lesson to be continued would be in January 2016.
Cover of the lapbook Lesson on Worship

Last subject was Lesson on Worship for Kids, I taught this in year 2012, and teaching again this year, still unable to finish the whole lesson, this time we covered till the lesson on Golden Candlestick, as I was teaching "Entering God's Presence", understanding today's life is very much related to the setting of God's tabernacle. Tabernacle was built according to God's instruction, every piece of the furniture in courtyard and inner court has it's meaning to go with our inner self and the relationship to God.
mini little things about worship

I never knew about it until I start teaching it. I have doubted about why teaching Tabernacle, will it be too heavy to kids of 7 and 8 years old? Will they feel bored about it talking about a 'tent' of ancient time...

I was being questioned why the need of teaching, I became very sure of the importance of teaching Tabernacle, it is very interesting indeed, showing and telling kids how every item of the furniture is related to our daily lives, our mentality, our attitude and our hearts toward God.

Previous meeting in JB FGC with Eunice, she showed me that someone sponsored many packets of air dry dough, with various colours, I requested a left over packet that she had in her hand. It was sat on my dining table since then, until this evening I looked at it, pressed on it, on a whim of thought, took them out to mold them into 6 items of furniture in Tabernacle of Israel. Ready to make a simple model for future teaching visual aids.

The complete model of Tabernacle is not built yet, here are the 6 items I have made by using air dry dough (I should have using yellow colour right?)

Simple meaning of each item 

in Tabernacle

Courtyard

 

Brazen Altar

Burning offering: Jesus is the offering for our sins. We are to give our talents, time, effort to serve in all ways in ministries as our burning offering.

Bronze Laver

To examine our hearts always, to confess and be repented before entering God's presence.

Inner Court

Have Faith and know there is God

 There are three items in inner court

Table of Showbread

First item on the right is table of showbread: Learn and hid God's Word in our hearts.

Golden Lamp stand / Candlestick

Fire: Jesus is The Light of the World
Fruit : Be fruitful and knowing God is watching all the time
Oil: Holy Spirit, all things are possible

Alter of incense

Never cease praying


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Veil

Holy of Holies

Ark of The Covenant

There are three items are placed in Ark of The Covenant
- The 2 stone tablets of the Ten commandments
- Aaron's Sprouted Rod
- Jar of Manna
The promises of God's salvation, authority and faithfulness


Most of all, a worshipful life is a life without fail of sharing God's salvation.
Teaching kids to share with friends of God's Salvation by using colour felt.

Thursday, November 12, 2015

Ginger Ale Thermomix Recipe



Thermomix Recipe

Ginger Ale Remedy

Ingredients
500g Water
60g Ginger. Thick sliced.
1/2 Lemon
4 tbsp Honey
2 cans Soda Water

Preparation
1) Put water and ginger to grate 
     mc / 4 sec / spd 7 

2) Boil  
    mc / 9 min / 100℃ / spd 1

* give a spin by speed 4 for a second to bring rinse down those stick onto TM bowl when there are some.

3) Pour ginger tea into a container and Strain away resedule, pour it back to TM bowl. Wait till 45℃ - 50℃, put in 1/2 lemon (cut into 2 halves), 
    Turbo 1 second.

4) Insert simmering basket, pour lemon ginger drinks in a pitcher, mix in honey and soda water.


*tips: you may make half the recipe with 1 can of soda water, make again if you and friends finished the first half.


To arrange a TM5 demo, contact Thermomix Fervent Thermist

Read more:



#thermomixrecipe #migraine  #thermomix #remedy #ginger #gingerlemon #lemon #tm5 #ThermomixFerventThermist #healthtips #healthy #drinksta #drinks #Cymeraitem #gingerale

Wednesday, November 11, 2015

Cranberry Orange Buttermilk Scones



Have not been baking scones, this time I will want to make a recipe that I have not tried baking instead of Milk Scones, Cranberry Orange Buttermilk Scones. 

Thermomix Recipe

Cranberry Orange Buttermilk Scones


Ingredients:
1 orange skin, zest

Ingredients A:
700g Plain Flour
75g Brown Sugar
2 1/2 tsp Baking powder
1/2 tsp Baking Soda
3/4 tsp salt

Ingredients B:
180g Chilled Butter, diced
240g Butter Milk
230g Dried Cranberry, soaked with warm water, drained.
Topping and Glazing Ingredients
1 tbsp Milk
2 tbsp Brown sugar
1/4 tsp Ground Cinnamon

Preparation:

1) Grate orange skin
    mc / turbo / 2 sec for 3 times

2) Add A, to blend
    mc / 30 sec / speed 8

3) Preheat oven at 200℃

4) Add B to blend
    mc / 30 sec / Rev / speed 7


5) Transfer half batch of dough to baking tray lined with baking sheet or greased pan, lightly hand knead to form a 1.5 inch thick round disc. Then do the same on the other half dough.

6) Cut each into 12 wedges, leaving them on the baking  tray.

7) Brush with milk, then sprinkle on the sugar combined with cinnamon.Then slightly separate them to make some space in between each wedge, 

8) Bake for 15 min to 20 min or until golden brown.
I made the disc on a baking mat, but I thought it is unnecessary to use mat, very minimal kneading needed,  instead, you may just knead and make dough disc on the baking tray straight away, less washing! :p





To arrange a TM5 demo, contact Thermomix Fervent Thermist
#scones #homemade #homebaked #cranberryscones #orangescones #ThermomixFerventThermist #baking #bakingfun #ovenrun #freshlybaked #freshfromoven #tm5 #thermomix #thermomixbaking #buytm5 #ilovemythermomix #thermomixrecipe #buttermilk

Friday, November 6, 2015

Chinese Lemon Leaves Herbal Tea



Just harvested two large sprigs of Chinese Lemon Leaves, trim off the ends reserve for table centerpiece.
Chinese lemon leaves drinks are good for coughs, lung cleansing, keeping yourself detoxified is one of the best things you can do to stay healthy.


Thermomix Recipe

Jane's Chinese Lemon Leaves Herbal Tea

Ingredients:
2 ltr of Water
5 pcs Honey Dates (Optional, if you do not have this, just replace with 120g Rock Sugar)
A 3/4 basket full of Chinese Lemon Leaves (leaves only, rinse with running water to wash away dirt in both sides of leaves)
30g Rock Sugar (Optional)

Preparation:
1) Add water, Insert simmering basket, put in honey dates then Chinese lemon leaves, stack Varoma dish over to prevent splattering. Boil
    V.D / 15 min / 105°C / Speed 3.5

2) Then simmering
     V.D. / 20 min / 98°C / Speed 3.5

3) Remove simmering basket with spatula, Tilt the simmering basket rest and drain it on top of TM bowl.

4) After a few minutes, add rock sugar to stir.
    mc / 20 sec  / speed 2

Serve warm or cold.

*I didn't take the photo of this drinks, never thought of sharing this recipe, as it is quite common to our family, my mom boils it often, it has becoming norm to me.


To arrange a TM5 demo, contact Thermomix Fervent Thermist
 


Thursday, November 5, 2015

Know the math, know to bake!

Back to School Calculation!!


Know the math, know to bake! :) Like what Chinese said: “知己知彼,百战百胜。”  mmmmm, doesn't relate?! Forget about it! 


I know there is this percentage calculation in all bread recipes, like the one in sourdough bread recipes - Calculating Hydration Percentage of Sourdough Starter. That is why you don't need to hunt for recipe and try to collect all recipes for different types of bread, you may write your own recipe if you know the percentage of one nice and soft bread recipe. 


Base on the bread recipe I love the most, which is soft and fluffy - Challah Bread

Bread Flour  100%
Liquid  44%
Butter 9%
Sugar 18%
Dried Yeast 1.2%
Salt 2%

Total of 174%


If you have 300g bread flour


The formula is

 300 x  (the percentage number) then divided by 100

 as I am using phone calculator which doesn't have % in the keypad, and assume you do the same. 

Bread Flour  100%                              300g
Liquid  44% (300 x 44 *100)             132g (egg + milk + cream or just plain water)
Butter 9%    (300 x 9 *100)                27g             
Sugar 18%   (300 x 18 *100)              54g
Dried Yeast 1.2% (300 x 1.2 *100)   3.6g (1 tsp is equal to 2.8g)
Salt 2%

Ok, got it yet? Whenever you use this, you can make all different sizes bread. well of course the sugar and butter ratio are very flexible. 
Only that the ratio between flour:water has to be careful, too less of water gives harder bread.



Plain BREAD

If you intend to make bread without sugar and butter, then the ratio between flour : water has to be higher in water ratio.

Normal ration to flour alone is 66%


Which means, if you are making bread for just as simple as flour, water, yeast and salt

The ratio goes:

Bread Flour  100%

Liquid  66%

Dried Yeast 1%

Salt 2%


You may also decide how much dough you want. 

If you wish to make only total weight of 500g dough, the total percentage of above soft bread is 174%

So it will be 1.74


Here is the formula
Use the desired number of total weight (500g) divides 1.74

Flour 500g / 1.74  =  287g

Now we know the weight of bread flour
Bread Flour  100%                             287g
Liquid  44% (287 x 44 *100)             126g (egg + milk + cream or just plain water)
Butter 9%    (287 x 9 *100)                26g             
Sugar 18%   (287 x 18 *100)              52g
Dried Yeast 1.2% (287 x 1.2 *100)   3g (1 tsp is equal to 2.8g)
Salt 2%  (287 x 2 *100)                       6g

Total of 174%  = 500g Total weight



Tadah! haha actually.... don't border lah! Just follow whatever recipes you have! 



To arrange a TM5 demo, contact Thermomix Fervent Thermist





Wednesday, November 4, 2015

Puppy Face Soft Bread and Buns

Thermomix Recipe

Jane's Puppy face Soft Bread / Sweet Buns 

Ingredients A:
200 g Whipping Cream
70 g Sugar
45 g Butter
2 tsp Instant Yeast

Ingredients B:
500 g Plain Flour
1/2 tsp Baking Powder
90g Milk Powder
Pinch of  salt
1 Egg, plus the egg white from egg wash ingredients

Ingredients for topping:
Sesame seeds for sprinkling 

Egg Wash
1 Egg yolk (add egg white to ingredient B)
1/4 tsp salt
1 tbsp water
(Beat till smooth)


  • Instructions:

1. Mix ingredients A,
    mc / 1 min / 37°C / speed 3

2. Add ingredients B to mix well
    mc / 30 sec / speed 3-6 ( increase from 3 a few seconds turn to speed 6)

3. Then, knead
    mc / 3 min / knead 

4. Transfer the dough to Thermo mat, knead and mold into a ball shape, wrap with Thermo mat to proof for 1 hour.

5. After 1 hour degas the dough. Divide dough into 60g to make burger buns or long sausage buns.  45g for puppy face buns

6. For puppy buns, roll round and follow by making it oval shape, press flat, using plastic cutter to make 4 cuts.

You will need to use a knife to make a slit to allow raisins fit into it.

Prove it for another 45 minutes

Egg wash these puppy face dough


6. Place bread dough on a greased baking tray, cover with cloth, wait for another proofing about 45 minutes. 

7. Preheat oven at 180°C. Egg wash the bread dough, for sweet buns, sprinkle lots of sesame seeds over the bread before baking. Bake for 12 minutes 

8. Let it cool on cooling tray.




To arrange a TM5 demo, contact Thermomix Fervent Thermist

Tuesday, November 3, 2015

Orange Sorbet


This is the recipe you made during Thermomix Discovery Journey, now you have gotten your TM5, time to make this awesome desserts for your loved ones. 

Thermomix Recipe

Orange Sorbet 

Ingredients
80g Rock Sugar
3 Large oranges, peeled and seeds removed 
500g Ice cubes

Preparation:
1) Mill rock sugar,
    mc / Turbo / 2 seconds (You may need to do it two times)

2) Add oranges and ice cubes in TM bowl to blend
    mc / 1 min / speed 10

Olah! Enjoy your dessert

*Keep this in freezermate, to freeze it a night before your party. Take it out to defroze about 10 minutes, it will be as 'sandy' as before! 


To arrange a TM5 demo, contact Thermomix Fervent Thermist

Monday, November 2, 2015

Challah Bread



Challah is a special Jewish braided bread eaten on Sabbath and Jewish holidays

More reading on Challah - the braided Sabbath Bread by Claudia Roden
Challah is made in various sizes and shapes, all of which have a meaning. Braided ones, which may have three, four, or six strands, are the most common, and because they look like arms intertwined, symbolize love. Three braids symbolize truth, peace, and justice. Twelve humps from two small or one large braided bread recall the miracle of the 12 loaves for the 12 tribes of Israel. Round loaves, where there is no beginning and no end,? are baked for Rosh Hashanah to symbolize continuity. Ladder and hand shapes are served at the meal before the fast of Yom Kippur the ladder signifying that we should ascend to great heights, the hand that we may be inscribed for a good year. On Purim, small triangular loaves symbolize Haman’s ears; at Shavuot, two oblongs side by side represent the Tablets of the Law. The bulkah is a segmented rectangular challah. Sweet challahs with honey or raisins are baked during the festive season to bring joy and happiness.


And “How to make Challah" by Tori


challah is so much more than just bread. The tradition of challah is a very spiritual one; for observant Jews, it is a way to directly connect with the spiritual energy of God. In fact, baking challah is considered an important blessing in the Jewish home.
Today, the word challah is used to describe the beautiful loaf of braided bread that appears on Shabbat tables all over the world. In ancient times, challah referred to a small bit of dough that was set aside for the Temple priests as an offering to God:
Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.
Numbers 15:20

This is just my new found, did a few of google search to find out this meaningful bread. I have changed to my own liking taste. Original Challah is usually using plain flour and less sweetness. Here it is the Challah Recipe - Jane's Version Challah Bread. 

Thermomix Recipe

Jane's Challah 

Ingredients A:
100g Cream
140 g "2 eggs + Milk" ( I added in the egg white that dismissed for egg wash)
100 g Sugar
50 g Butter
2 tsp Instant Yeast

Ingredients B:
550 g High Protein Flour
1/2 tsp Baking Powder
Pinch of  salt
1 tsp Vanilla extract

Ingredients C:
150 g raisins, plumped in hot water and drained.

Ingredients for topping:
Sesame seeds and poppy seeds for sprinkling 

Egg Wash
1 Egg yolk (throw in the egg white in ingredient A)
1/4 tsp salt
1 tbsp water
(Beat till smooth)


  • Instructions:

1. Mix ingredients A,
    mc / 1 min / speed 3

2. Add ingredients B to mix well
    mc / 30 sec / speed 3-6 ( increase from 3 after 3 seconds turn to speed 6)

3. Then, knead
    mc / 3 min / knead 

4. Transfer the dough to Thermo mat, knead and mold into a ball shape, wrap with Thermo mat to proof for 1 hour.

5. After 1 hour degas the dough, knead raisins even into bread dough. Divide dough into two halves, work one by one. Take one half, divided into desired equal parts, if you would like to plait 6 strands, then divide into 6 parts. 



6. Follow braiding instructions to start braiding. Keep braided challah bread dough on a greased baking tray, cover with cloth, wait for another proofing for 45 minutes. 

7. Preheat oven at 180°C. Egg wash the bread dough, sprinkle lots of sesame seeds over the bread before baking. Bake for 16 - 20 minutes.

8. After 12 minutes Turn baking tray around to allow challah bread brown evenly. 

9. Bake for another 8 minutes, add a foil tent over the bread to prevent surface over burn. 

10. To test if it is fully done, turn bread around to tap on the base of the bread, it makes hollow sound. Let it cool on cooling tray.
Lots of poppy seeds and sesame seeds


 Click here to learn how to braid challah.

However you may also try to understand the written format that I have scripted down for my own usage.

Ways to braid Challah Bread

4-strand Braid

4 over 3, 2 over 1, 2 over 3
Repeat
4 over 3, 2 over 1, 2 over 3

5-strand Braid

From Right outside
5 over 4, 3 over 4
Then Left outside
1 over 2, 3 over 2

Starts with
6 over 1,  2 over 6
Take left 1 to middle (3), then 5 over 1
Take right to middle (3), then 2 over 6

7-strand Braid

Break into 2 groups, 4 on the right, 3 on the left
Outside 7 moves over 6 but under 4 and 5.
Outside 1 moves over 2 but under 3 and 4

8-strand Braid

Same as 6-strand plait
Starts with 8 over 1, 2 over 8
Left 1 to middle, pull 7 to replace 1
Right 8 to middle, pull 2 to replace 8

9-strand Braid

Break into 2 groups, 4 and 4
Right Outside over 2 strands and under 2 strands.
Left outside over 2 strands and under 2 strands.

Here is the Video where I got this script from 



To arrange a TM5 demo, contact Thermomix Fervent Thermist

Jane Very Cinnamon rolls


I love cinnamon rolls very very much, and because of getting it from store simply can cost you up to RM5 after tax, I rather hold my throat every time I see it and pass by the store. I have tried making once using another recipe, it was too hard and dry, too little of cinnamon taste. You know sometimes when you failed once, you will tend to have a little hold back of thinking to making it another round. 


Thermomix Recipe

Jane's Very Cinnamon rolls

Ingredients A:
2 tsp Dried Yeast
240g Milk
95g Granulated Sugar

Ingredients B:
65g Butter
1 tsp Salt
2 Eggs
500g Bread Flour
2 tbsp Cinnamon powder

Filling

200g Brown Sugar
4 tbsp Cinnamon powder
65g Butter, soften

Icing

190 Sugar
50g Milk
50g Butter
60g Cream Cheese
1/2 tsp Vanilla extract
Pinch of salt

Preparation

1) Add ingredients A to mix

  1.     mc / 30 sec / 37°C / speed 3
  2. 2) Add ingredients B to knead
  3.     3 minutes / Knead 
  4. 3) This is a wet dough, let it prove in TM bowl for 1 hour or double in size.
  5. 4) Roll the dough out to 35cm x 50 cm rectangle, it should be approx 0.5 cm thick. However it is easier to work half.
  6. 5) Let it rest while preparing filling. 2 options.
  7.     a) To make FILLING, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle cinnamon sugar evenly over the surface. (I have tried this on the first time, and felt a little hassle when rolling up.)
    This was the option (a) it is really challenging when rolling up.

  1.     b) Put all ingredients in TM bowl to mix ( I chose this option this time, and found it the option a. is easier to spread evenly, however the rolling up work is comparatively easier. haha )
  2.         mc / 8 sec / speed 4
  3. This was the paste blended with TM5, fast, ease, and instant!
  4. 6) Working carefully, from the long edge, roll the dough up to the top edge.
  5. 7) Cut the dough into 2.5 cm slices, and place in a lightly greased baking pan. Let it rise for 30 minutes.
  6. 8) Preheat oven to 200°C after 15 minutes.
  7. 9) Bake for 12 minutes or until light golden brown.

     

  8. 10) While the rolls are baking combine the ICING ingredients.
  9.  Add Icing Ingredients together
  10.      8 min / 60°C / speed 2
  11. 11) When the rolls are done, spread generously with icing.
Enjoy! 


To arrange a TM5 demo, contact Thermomix Fervent Thermist


@thermomix_fervent_thermist) on

Sewing Octopus Etsy MIni Shop

YoU May Also LikE theSe sToRies:

Related Posts Plugin for WordPress, Blogger...