User Manual

FAIRY CUP CAKE
Serves: 6
Ingredients:
60 g brown sugar
60 g egg (beaten)
certain amount dried raisin
A:
70 g plain flour
20 g matcha tea powder
1 g baking powder
B:
35 g unsalted butter (chopped)
80 g white chocolate (small pieces)
Mold:
6 sets 6 cm cup cake mold
Method:
1. Mix and sieve ingredients A. Put ingredients B in
a microwave safe casserole and cook on 440 W
for 1 minute to 1 minute 30 seconds with cover.
Stir B and gradually add brown sugar, and then
add beaten egg by three times to mix them well.
Add sieved A and mix using wooden spoon.
Cut the mixture into 6 equal parts, and fit into a
6-diameter cup cake mold respectively, spread
some dried raisin on top.
2. Preheat oven on Convection 180 ºC.
3. After preheating, put the cup cake on the metal
tray and put the tray on the lower shelves to cook
for about 19-20 minutes.
STREUSEL MUFFINS
Serves: 6
Streusel topping:
50 g butter
75 g plain flour
30 ml granulated sugar
15 ml ground mixed spice
Muffins:
200 g plain flour
3 ml bicarbonate of soda
10 ml baking powder
pinch salt
75 g caster sugar
75 g butter
200 ml buttermilk
1 medium egg, beaten
100 g fresh berries
Method:
1. Make streusel topping by melting the butter on
1000 W for 10 to 20 seconds.
2. Add the remaining topping ingredients and
combine to make a soft dough. Chill. Sift together
the flour, bicarbonate of soda, baking powder and
salt. Stir in the sugar. Melt butter for the muffins on
1000 W for 30 seconds to 1 minute. Cool slightly
then mix in the buttermilk and egg.
3. Preheat oven on Convection 170 °C.
4. Lightly stir the buttermilk mixture into the flour
mixture. Fold fruit in gently. Divide mixture equally
between 6 muffin cases. Crumble small amounts
of streusel topping over each muffin.
5. Place muffin tin on metal tray in lower shelf
position and cook on Convection 170 °C for 20 to
25 minutes or until browned and well risen.
FRUIT SCONES
Serves: 10
Ingredients:
225 g self-raising flour
pinch salt
5 ml baking powder
50 g butter
25 g caster sugar
50 g sultanas
75 ml milk
beaten egg to glaze
Method:
1. Sift the flour, salt and baking powder together.
Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas. Make a
well in the centre and stir in enough milk to form
a soft dough. Knead lightly. Pat out to 2 cm thick
and cut into 10 rounds with a 5 cm cutter.
2. Preheat oven on Convection 210 °C.
3. Place the rounds on greased grill tray and metal
tray and brush with beaten egg. Place metal tray
in lower shelf position and grill tray in upper shelf
position. Cook on Convection 210 °C for 12 to
15 minutes or until cooked and golden brown.
CHOCOLATE PEANUT BUTTER CHEESECAKE
Serves: 6 to 8
Ingredients:
Base:
250 g peanut cookies, finely crushed
125 g butter
Filling:
500 g cream cheese, softened
½ cup brown sugar
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
½ cup sour cream
Topping:
150 g chocolate
¼ cup sour cream
Method:
1. Melt butter in a 1 litre casserole dish on 1000 W
for 30 to 40 seconds.
2. Add crushed biscuits and combine. Press biscuit
mixture evenly over base and sides of a greased
23 cm spring form tin. Refrigerate until firm.
3. Preheat oven to Convection 170 °C.
4. Place filling ingredients into a mixing bowl,
beat until mixture is combined. Pour mixture
into chilled biscuit base. Place on metal tray in
lower position, cook on Convection 170 °C for
55 to 60 minutes. Allow to cool and spread with
topping.
Topping:
1. Melt chocolate in a 2-cup jug on 800 W for 1
to 2 minutes. Stir in sour cream. Spread over
cheesecake.
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Cakes, Slices and Biscuits
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