Air Oven (Recipes) - Not For Sale
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
- 4 eggs, beaten, reserve 2 tablespoons for your pastry dough
- ¾ cup water(180 mL), hot
- 6 tablespoons sugar
- ⅛ teaspoon salt, pinch
- ¼ cup evaporated milk(60 mL)
- vanilla extract, a dash, optional
- 2 cups cake flour(200 g), plus extra for dusting
- 115 g unsalted butter(115 g), room temperature
- ¼ cup powdered sugar(40 g)
- 2 tablespoons egg, beaten
- ⅛ teaspoon salt
- vanilla extract, a dash, optional
1. For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
2. Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
3. To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
4. Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
5. Strain the filling to ensure no lumps. Chill in the refrigerator.
6. Preheat the oven to (200˚C.)
7. Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
8. Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
9. Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
1. Preheat oven to (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Apple (Green / Red)
1. Slice the fruits
2. Put all fruits slice on the cooking tray (with baking paper)
3. Use 80 degree C + air function (1.5 - 2 hours) , to dry the fruits until it turn crispy.
16 ounces pizza dough
1/2 cup pizza sauce
18 to 20 slices pepperoni
12 ounces mozzarella cheese, grated
1/2 teaspoon ground black pepper
1 teaspoon fresh oregano, optional
Flour for rolling and shaping dough
For the Quick Pizza Sauce:
red pepper flakes
Preheat the oven:
Preheat oven to 500°F. If you are using a pizza stone, preheat it in the oven for at least 20 minutes so it is nice and hot as well.
Make the sauce:
If you are using my sauce recipe, stir together the ingredients. The sauce recipe makes just enough for one large pizza. You can easily double it if you are making more than one pizza.
Roll out the dough:
Roll out dough on a lightly floured surface. If it's hard to roll, let it rest for 5 minutes so it can come to room temperature. For a large pizza, I like to roll my dough into about a 14-inch diameter circle.
Add the toppings:
Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-iron.
Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges. Chop half of the pepperoni and sprinkle it over the sauce. Top the pizza with grated cheese and the rest of the pepperoni. Season with black pepper.
Cook the pizza:
If you're using a pizza stone, carefully slide pizza into the center of the preheated pizza stone. Cook for 6 minutes, then rotate the pizza halfway so it cooks evenly. Cook for another 6-8 minutes, or until the crust is golden brown and charred in spots.
If you're using a skillet, press the dough into a cast iron skillet and add toppings. Place the skillet over a high heat burner for 2 minutes to get it preheated and get the crust cooking right away. Then transfer to a 500 ̊F oven and bake for 10 to 12 minutes, or until the crust is golden brown.
Slice and serve:
Use pizza peel to slide pizza out onto a cutting board. Let the pizza rest for a minute and slice into pieces. Season with fresh oregano (optional). Serve while warm with a side salad.
Make the honey butter (optional):
Stir together the softened butter and honey, then serve alongside the pizza for crust dipping.