31
●
Ingredients : 2/3 cup of weak flour, 2 eggs, 1/2 tablespoon
of butter, 1/2 tablespoon of milk, a small amount of vanilla
flavor, 2/3 cup of sugar and a pinch of salt
●
whipping cream : 100cc of fresh cream, 1/3 cup of sugar
●
fruits : 1 cherry, 3 strawberries, 1/4 of a can of mandarin
oranges, 1 kiwi
1 cup is referring to 1 cup of measuring cup.
●
Directions
1. Add salt to flour and strain it.
2. Separate the egg yolk from the white.
3.
Place the eggs white in the bowl and bead eggs into a
froth. When it is bubbly, add the sugar several times. Stir
them untill the beaten egg whites do not spill out of a bowl
when turning the bowl upside down.
4. Add the egg yolk little by little to the ingredients of 3 and
continue to stir the mixture, then add a small amount of
vanilla flavor.
5. When the ingredients of 4 come to a state of cream,
add the flour and mix them.
6. Mix the milk and butter cooked in a double boiler and
add the mixture to the dough of 5.
7. Grease the bottom and side of the inner pot with butter
and add the cake dough to the pot.
8. Place the inner pot inside the rice cooker, and close the lid.
9. Press the MENU/TASTE CONTROL button to select 40
minutes in STEAM mode,then press the PRESSURE/
QUICK button.
10. Once cooking is completed, cool the sponge cake.
11.
Pour the whipping cream into the bowl and whip on high-
speed until thick, then add powdered sugar. (Powdered
sugar is made by grinding sugar very finely.)
12. Spread the fresh cream on top of the sponge cake.
13. Decorate with various fruits and serve.
●
Ingredients : 3 eggs, 300ml of water or anchovy
stock
1/2 teaspoon of salted shrimp, a pinch of salt,
15g of carrots, 15g of green part of welsh onions
●
Directions
1. Add the egg and water or anchovy stock in the
bowl and stir well together.
2. Finely chop the carrots and green part of welsh
onions and mix them with the ingredients of 1.
3. Mince the salted shrimp and add water to it. Mix
them with the ingredients of 2 and season with
sault.
4. Put the ingredients of 3 into the pot, then place the
inner pot inside the rice cooker, and close the lid.
5. Press the MENU/TASTE CONTROL button to
select 20 minutes in STEAM mode,then press the
PRESSURE/QUICK button.
●
Ingredients : 70g of rice, 40g of can of tuna, 15g of
bell peppers, 15g of carrots, 130ml of water, a pinch
of butter, a small amount of powdered laver
●
Directions
1. Drain the oil of tuna and tear the tuna fillet into thin
pieces with chopsticks.
2. Finely chop the bell peppers and carrots.
3. Mix the rice, tuna, bell peppers and carrots in the
bowl.
4. Grease the bottom of the inner pot with butter. Add
the ingredients of 3 and pour water into the pot.
5. Place the inner pot inside the rice cooker, and close
the lid.
6. Press the MENU/TASTE CONTROL button to select
15 minutes in STEAM mode,then press the
PRESSURE/QUICK button.
7. Once cooking is completed, thoroughly mix and fluff
the rice with a spatula.
Operating Instructions
Whipped-Cream
Cake
Steamed Eggs
Tuna Vegetable Rice
Boiled Squid
Yakbab
Steamed Green
Pumpkin
●
Ingredients : 1 squids, 35g of spinach, 35g of
carrots, 1 eggs, a pinch of salt, sesame oil and flour
●
sauce : 1 tablespoon of red pepper paste, 1
tablespoon of soy sauce, 1/2 tablespoon of sugar,
1/2 tablespoon of rice wine, 1/2 teaspoon of sesame
oil, 1/2 teaspoon of powdered red pepper
●
Directions
1. Cut the squids in half and remove the guts. Peel and
wash them, then score the inside of squids
horizontally and vertically.
2. Add a pinch of salt in boiling water and blanch the
squid bodies and tentacles.
3. Thoroughly wash the spinach and blanch it in salted
water. Rinse with cold water and squeeze dry. Cut
the carrots into thin strips and blanch in boiling
water, then season the spinach and carrots with salt
and sesame oil.
4. Add salt to eggs and stir well. Fry the egg pancake,
cosidering the width of squid.
5. Wipe off excess moisture and sprinkle flour on the
inside of squids. Put the egg pancake on the floured
surface, then place the spinach, carrots and squid
tentacles over the top of the pancake. Roll up and
secure with a skewer.
6. Place the rolled squids, sauce and 1/2 cup of water
in the inner pot.
7.
Place the inner pot inside the rice cooker, and close
the lid.
8. Press the MENU/TASTE CONTROL button to select
25 minutes in STEAM mode,then press the
PRESSURE/QUICK button.
●
Ingredients : 4 cups of rice, 60g of raisins, 15
chestnuts, 10 jujubes, 1 tablespoon of pine nuts,
100g of raw sugar, 1 tablespoon of aged soy
sauce, 2 tablespoons of sesame oil, a pinch of
salt, 1/2 teaspoon of powdered cinnamon, 2 cups
of water
●
Directions
1. Thoroughly wash the sticky rice and soak it in
water for at least 2 hours.
2. Cut chestnuts and jujubes into appropriate sizes.
(Remove the skin of chestnuts and the seed of
jujubes.)
3. Insert the sticky rice along with the raw sugar,
sesame oil, aged soy sauce, powdered cinnamon
and a pinch of salt, then mix them with one
another.
4. Place all the ingredients including the mixture of 3
in the inner pot. Pour 1 cups of water into the pot,
then mix them again.
5. Place the inner pot inside the rice cooker, and
close the lid.
6. Press the MENU/TASTE CONTROL button to
select 40 minutes in STEAM mode,then press the
PRESSURE/QUICK button.
●
Ingredients : 1/2 green pumpkin
●
sauce : 1 tablespoon of aged soy sauce, 1/2
tablespoon of minced welsh onions, 1 teaspoon of
sesame oil, 1 teaspoon of powdered red pepper, a small
amount of shredded red pepper,
1/2 teaspoon of sugar,
1/2 tablespoon of minced garlic, 1 teaspoon of
powdered sesame mixed with salt
●
Directions
1. Cut the green pumpkin into 1cm thick slices.
2. Mix minced welsh onions, minced garlic, aged soy
sauce, shredded red pepper, powdered red pepper,
sesame oil, powdered sesame mixed with salt and
sugar and make the sauce.
3. Pour 2 cups of water into the inner pot and place the
steam plate. Put the pumpkin on the plate and
spread the sauce of 2 evenly.
4. Place the inner pot inside the rice cooker, and close
the lid.
5. Press the MENU/TASTE CONTROL button to select
15 minutes in STEAM mode,then press the
PRESSURE/QUICK button.
Steam Plate (Sold Separately)
CJH-BT06 Series_ENG.indd 31
2013-05-14 �� 9:15:36
