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– 114 –
Cakes, Slices and Biscuits
F
RUITY
S
WISS
R
OLL
Container: Mental tray (lower shelf).
Ingredients:
150
g
egg
60
g
castor sugar (sieved)
a little vanilla extracts
60
g
plain À our (sieved)
20
g
unsalted butter (melted)
250 ml cream
certain amount various fruits (garnishing)
1 piece baking paper
Mold:
1 26 cm×16 cm fruity roll mold
Method:
1. Press “oven” pad to start preheat at 150 °C.
2. Mix the beaten eggs and castor sugar well the
same way as making chocolate cake, and then
add vanilla extracts.
3. Pour in sieved plain À our and mix them well
using wooden spoon, add melted butter and mix
quickly.
4. Cover the mold with baking paper and pour the
mixture into a 26 cm×16 cm standardized cake
mold, discharge the air between in the cake.
Place the mold onto the metal tray, and put the
metal tray on the lower shelves and bake for 30
minutes after preheating.
5. After the cake cooling down, remove the baking
paper, grease some cream and put some fruits
on the surface of the cake, spare 2 cm clearance
to roll the cake up, and then ¿ x the joint well.
Grease some cream and spread various fruits on
the top of the roll.
C
HOCOLATE
C
HEESECAKE
Serves: 6
Ingredients:
100
g
butter
250
g
digestive biscuits, crushed
150
g
plain chocolate
30 ml milk
450
g
soft cheese
100
g
soft brown sugar
2 large eggs
5 ml vanilla essence
Method:
1. Place butter in bowl on the base of the oven and
melt on 1000 W for 40 to 50 seconds.
2. Stir in biscuits and press into base of greased 23
cm deep À an tin.
3. Melt chocolate with milk on 600 W for 1 to
2 minutes. Leave to cool slightly.
4. Preheat oven on Convection 150 °C.
5. Mix all the remaining ingredients and stir in
chocolate. Pour over biscuit base. Place tin on
metal tray in lower shelf position and cook on
Convection 150 °C for 30 to 35 minutes. Chill
before serving.
S
CONE
C
AKE
Makes: 3
Ingredients:
160
g
plain À our (sieved)
2 teaspoon baking powder (sieved)
40
g
castor sugar
moderate salt
60
g
unsaltedbutter
1 egg (50
g
without shell)
moderate vegetable oil
1 parchment paper (30 x 21cm)
A:
20
g
dried fruit
20
g
corn À akes
20
g
walnut
moderate cinnamon
Method:
1. Beat the egg and cut butter into 1 cm cubes.
Crush dried fruit, corn À akes and walnut into
coarse grains.
2. Put sieved cake À our and baking powder in bowl
and add in castor sugar and salt. Add butter and
use hand to rub butter until it mixes with other
ingredients.
3. Add in beaten egg, A and mix gently with rubber
knife. Apply vegetable oil on hand and mix the
ingredients into the dough.
4. Divide the dough of step 3 into 3 portions and
make each into a 3 cm in diameter and 15 cm
long stick.
5. Pour water into the tank before cooking.
Put parchment paper on the grill tray. Arrange 4
as shown below and place the tray on the upper
shelf. Select steam 1 for 3 minutes, and then
select 300 W + steam for 3 minutes. Finally,
select 800 W for 4 minutes.
Scone Cake
F0003BH70QP_CB.indd 114F0003BH70QP_CB.indd 114 2014/7/9 13:34:032014/7/9 13:34:03
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