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44. Cake
Ingredient:
200 g (about 4 pcs) Egg
170 g Plain flour
5g Baking powder
170 g Castor sugar
1 tbsp Milk
20 g Butter
Method:
1. Beat eggs and castor sugar into a container and stir with
an eggbeater at low speed until the sugar is dissolved
completely. Adjust to high speed until the beaten eggs
are completely foamed and the footprint of the eggbeater
keeps for a while. Readjust to low speed to make the
bubbles uniformly.
2. Select the program and touch Start to preheat.
3. Gradually add the sifted flour into the mixture. Mix them
with a wooden spoon from bottom to top. Add the melt
butter and milk into the mixture and stir evenly. Cover the
baking paper at the bottom and edges of the mold and
pour in the mixture. Put the mold on the metal tray. After
preheating, three beeps will be heard. Put the metal tray in
the lower shelf position quickly and touch Start key.
Notes:
1. The mixing method will affect the cooking result directly.
After adding the flour, do not mix excessively.
2. Put the metal tray in the lower shelf position quickly at the
completion of preheating. If the door is opened too long, it
can affect the cooking result.
3. Insert a toothpick in the center. Cake is cooked if the
toothpick comes out clean.
45. Muffin
Ingredients:
12 Muffin cups
200 g Plain flour
12 g Baking powder
60 g Sugar
50 g Dried fruit
50 g Beaten eggs
80 g Melted butter
120 g Milk
½t Salt
Method:
1. Mix the melted butter, milk, eggs ,sugar and salt.
2. Sift flour and baking powder into the mixture.
3. Add dried fruit into mixture.
4. Make a floury and rough batter.
5. Select program and start preheat.
6. Scoop batter into muffin cup, weigh 43g of the mixture into
paper cases for each and arrange into 4×3 shape on the
metal tray.
7. After preheating,put the metal tray in the lower shelf
position and touch Start key.
46.
Egg Tart
(egg tart mould with 7cm diameter and 2.2 cm height)
Ingredients A: (Pastry)
70 g Butter - chilled
14 g ¼ egg
35 g Icing sugar
100 g Plain flour
Ingredients B: (Egg fillings)
65 g Sugar
150 ml Water
2 Egg (whisk, with shell about 120 g)
40 ml Evaporated milk
Method:
1. To prepare pastry: Mix ingredients A into a dough and
place in the fridge for about 30 minutes.
2. To prepare egg fillings: Boil 150 ml water and 65 g sugar
till sugar dissolved. Leave aside to cool. Add egg and
evaporated milk, strain mixture, leave aside.
3. Take out the dough from fridge. Roll out dough and place
onto tart mould.
4. Select the program and start preheating.
5. Fill tart with egg fillings.
6. Put the tarts in the centre of the metal tray and arrange
into 3 x 3 shape.
7. After preheating, put the metal tray in the lower shelf
position and touch Start key.
8. After baking, please stand for 10-15 minutes before
serving.
47. Cream Puff
Ingredient:
60 g Plain flour
60 g Butter
150 g (about 2-3 pcs) Egg
100 ml Water
Method:
1. Heat the butter and water to boiling on gas. Pour the
flour into the mixture quickly and stir continually till the
mixture is transparent. Switch off the gas. Gradually add
the beaten eggs into the mixture, whisk continually till the
mixture begins to sticker and the mixture dropped stringy
by using wooden spoon, then stop to add beaten eggs.
2. Select the program and touch Start to preheat.
3. Place the aluminum foil on the metal tray and grease.
Cut the mixture to 25 g each and arrange into 3×4 shape
equidistantly. After preheating, the oven will beep. Place
the metal tray in the lower shelf position quickly and touch
Start key. Turn the metal tray 180 degree when hearing
two beeps.
Notes:
1. Whisk quickly and evenly when gradually adding the
beaten eggs.
2. Do not add excessive eggs when the mixture begins to string.
3. Arrange the puff equidistantly within 12 units to ensure
cooking result.
4. Put the metal tray in the lower shelf position quickly at the
completion of preheating. If the door is opened too long, it
can affect the cooking result.
5. After cooking, take out the metal tray carefully with mitten,
separate the puff from the foil and place it in another dish,
if not, after the puff cooling down, it is hard to separate
them down.
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IP4965_3BH70HP_Eng_30_140703.indd 40IP4965_3BH70HP_Eng_30_140703.indd 40 2014-7-3 15:39:302014-7-3 15:39:30
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