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Orasi Hazelnut Mousse Bombolone

DONUT DOUGH

  1. Using a planetary mixer with dough hook, knead together bread flour, salt, sugar,
    yeast, and OraSi Almond drink.
  2.  Once the dough is slightly elastic, add in butter and continue kneading.
  3.  Check for gluten formation. Allow to rest for 15 mins.
  4.  Roll the dough until 10mm in a dough sheeter.
  5.  Cut out donut rings using a donut cutter and place on the tray.
  6.  Proof the donuts at 30C and humidity at 80% until doubled in size.
  7.  In a pot, heat up the cooking oil until hot enough.
  8.  Fry the donuts until golden brown and drain the oil.
  9.  Use as desired.

HAZELNUT MOUSSE

  1. In a pot, lightly boil soya milk.
  2.  Pour OraSi Soy drink on to the chocolate and allow chocolate to melt. Stir well.
  3.  Add hazelnut paste to the mixture and mix well.
  4.  Whip up rice whipping cream until medium-stiff peaks.
  5.  Fold the whipped cream into the chocolate.
  6.  Select a desired piping nozzle and insert into a piping bag.
  7.  Fill a piping bag with mousse and store in the chiller.
  8.  Pipe mousse into the donut and on the top of the donut.
  9.  Decorate with strawberries and snow powder

Coconut Rollers

Ingredients: tapioca flour, coconut milk, sugar, SESAME seeds, lecithin, salt.

Produced in a factory that also handles dairy and tree nuts.

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Thai-flavoured chicken mince with rice

  1. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.
  2. Meanwhile, cut 5cm from roots end of coriander. Wash and finely chop. Remove coriander leaves and set aside. Add chopped coriander to mince with sweet chilli sauce, fish sauce, lemon juice and sugar. Stir to combine. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until heated through.
  3. Serve mince with coriander leaves, steamed baby pak choy and steamed jasmine rice.

Serving Size: 6

Source: https://www.taste.com.au/recipes/thai-flavoured-chicken-mince-rice/d74bd9e1-30ff-4dc3-ac14-52f0b4860035

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Orasi Filled Calzoncini

DOUGH

  1. Preheat the oven at 200°C.
  2.  Mix together flour, salt, sugar, yeast, bread improver, and soya on low speed for 5
    mins until a dough forms.
  3.  Add the butter at low speed until well combined, then high speed for 8 mins or till
    obtaining an elastic texture.
  4.  Rest the dough for 10 mins in the freezer.
  5.  Cut and weigh the dough to 50g each dough. Shape into balls.
  6.  Allow the dough to rest for 10 mins before rolling into a flat oval shape.
  7.  Add the filling, of 20g each, into the dough and close gently.
  8.  Proof the dough at 28°C with 70-80 % humidity around till double in size.
  9.  Bake at 200°C for 4 mins then lower the temperature to 165°C for 14 mins. Fan 4.

 

FILLING

  1. In a pan, sautee carrots, onions, celery and mushroom with butter.
  2.  Add tomato paste to the mix and continue cooking. Ensure the puree does not burn
    by constantly stirring the mixture. Reduce the mixture slightly.
  3.  Add ‘soy minced meat’ substitute and continue to cook.
  4.  Add salt and pepper to taste.
  5.  Pour in soya milk and bring to a boil.
  6.  Once boiling, lower the heat to simmer and reduce the mixture to a paste.
  7.  Set the paste aside and allow to cool.