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FRUITY SWISS ROLL
Serves: 26 cm x 16 mm fruity roll mold
Ingredients:
150 g egg
60 g castor sugar (sieved)
a little vanilla extracts
60 g plain flour (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. Preheat oven on Convection 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 flour 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 fix the joint well.
Grease some cream and spread various fruits on
the top of the roll.
CHOCOLATE CHEESECAKE
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 flan 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.
SCONE CAKE
Serves: 3
Ingredients:
160 g plain flour (sieved)
2 teaspoons 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 flakes
20 g walnut
moderate cinnamon
Method:
1. Beat the egg and cut butter into 1 cm cubes.
Crush dried fruit, corn flakes and walnut into
coarse grains.
2. Put sieved cake flour 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 middle
shelf. Select Steam 1 for 3 minutes, and then
select Combi 1 for 3 minutes. Finally, select
800 W for 4 minutes.
Scone Cake
- 129 -
Cakes, Slices and Biscuits
F0003CH50QP.indd 129F0003CH50QP.indd 129 2020/7/16 15:15:032020/7/16 15:15:03
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