IFB 23BC5, User Manual

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17
Chopped
Almonds 3 tbsp.
Powdered
Sugar 80 gms.
Baking
Powder 1 tsp.
Milk 1 cup
Chocolate
essence 1 tsp
Cocoa
powder 2 tbsp.
Hot water 1/2 cup
Cooking Method
1.Sieve the flour with baking powder and
keep aside. Mix the cocoa powder with ½
cup of hot water. In another bowl, whisk the
powder sugar and butter together. Add the
eggs, essence and mix well. Add the
almonds to the refined flour and mix well.
Combine the maida mix with the butter
mixture. Add the cocoa solution to it and mix
well. For spoon dropping consistency add
milk. Pour the mixture in a square greased
8” baking tin.
2.Select the menu and press START. The
microwave oven will preheat. After
preheating, Place the baking tin on the glass
turntable and press START.
3.After baking, cool the brownies on a wire
rack. Cut and serve.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
CA:03 Crème Caramel 600 ml
Microwave
safe glass
bowl/
Tawa+Small
pudding
moulds-6nos
Ingredients
Milk 2 + 1/2 Cup
Sugar 8tsp
Milk Powder 1tsp
Vanilla
Essence
1tsp
Vanilla
Custard
Powder
1tsp
Eggs 3nos.
Sugar 3tbsp