– 114 –
Cakes, Slices and Biscuits
C
INNAMON
C
RISPS
Makes: Approximately 16
Ingredients:
60
g
butter
25
g
icing sugar
1 egg yolk
½ egg white
85
g
pain fl our
¼ teaspoon baking powder
1/8 teaspoon soda powder
30
g
cinnamon
Method:
Preheat oven to 180 °C. Cream butter and sugar
together until light and fl uffy. Beat in egg until well
combined. Fold in powder, fl our and cinnamon. Lay
an aluminum foil on Grill Tray. Divide the mixture into
16 pieces, put it on Grill Tray in lower shelf position.
Cook on Oven 180 °C for 10 minutes, then change
to 170 °C for 10 minutes or until golden brown.
C
HOCOLATE
B
ROWNIES
Makes: 20 cm square pan
Ingredients:
125
g
butter
200
g
dark chocolate, chopped
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
¾ cup nuts, chopped
Method:
Melt butter and chocolate on 600 W power for 2 to
3 minutes, stirring once. Stir in sugar, vanilla, eggs,
fl our and nuts. Preheat oven to 170 °C. Grease and
paper line a 20 cm square pan. Spread into prepared
pan. After oven preheated, cook on Grill Tray in
lower shelf position for 30 to 35 minutes. Allow to
cool, remove from pan and sprinkle with icing sugar.
Cut into small squares.
B
AKED
C
USTARD
+
Serves: 4
Ingredients:
400 ml milk
3 eggs, lightly beaten
¼ cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk into a 1-litre dish. Cook on 1000 W for
2 minutes. Add sugar and vanilla and whisk well to
combine.
Then add egg whisk well. Strain mixture
into 4 × 200 ml custard cups. Fill water tank and
place custard cups onto the base of the oven. Cook
on Steam + Microwave for 20
minutes. Rotate cups
at halfway through cooking. Allow to cool slightly
before cooking.
C
REAM
P
UFFS
+
Makes: 12
Ingredients:
60g butter (unsalted)
100ml water
a pinch of salt
60g
cake fl our
2-3 eggs
taste whipping cream
taste icing sugar
Method:
Place water and butter into a medium bowl. Heat
on 1000 W for 2 minutes or until butter is melted
and water is boiling. Stir in sifted fl our and keep
stirring until mixture forms a ball. Allow standing
for 5 minutes. Preheat oven to 220 °C. Beat eggs
lightly with a fork in a separate bowl. Add gradually
to fl our mixture, beating well between each addition
to achieve a smooth paste. Spoon or pipe mixture
into rounds onto the greased Grill Tray. For beast
result, each puff should be about 25 g and leave
space between each puff. Fill water tank. Place Grill
Tray in the lower shelf position. Set 15 minutes then
press start. After cooking start, set steam shot for
3 minutes. This will steam the oven cavity and help
improve volume of the puffs. Then bake at 200 °C for
7 to 10 minutes until golden and well puffed. Allow
cooling. Cut puffs in half and fi ll with sweetened
cream or custard. Replace tops and dust with icing
sugar.
C
HIFFON
C
AKE
Serves: 4 to 6
Ingredients:
5 eggs
130
g
castor sugar
70 ml vegetable oil
50 ml milk
150
g
cake fl our
2-3 drops vanilla essense
Method:
Separate egg white with egg yolk, with one additional
egg yolk remained.
Whisk egg yolk and half castor
sugar (65
g
) until pale and fl urry, gradually mix in
vegetable oil, sugar and vanilla essence, fold in the
fl our. In another bowl, whisk egg white and remaining
sugar together until light and creamy, and mixture
leaves a trail on the surface. Pour the batter into it
3 times, scraping so the ingredients are thoroughly
mixed. Spoon the mixture into a 8-inch pan, remove
bubbles. Fill water tank, then preheat oven to 160°C.
After preheating, place Grill Tray in the lower shelf
position, cook on 160 °C for 15 minutes then 150
°C for 27 minutes. Set steam shot for 3 minutes at
halfway through cooking. Allow to cool and serve.
F0003BU00QP_CB_2016023.indd 114 2016/6/23 11:30:39
To Next Page
Loading...
