IFB 30BRC3, Owner'S Manual

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32
Sr.no
COOKIE MASTER INGREDIENTS METHOD
83
Eggless melting
moments
100 gm (3/4 cup) plain flour
30 gm (2 tbsp) cornflour
60 gm (1/2 cup) icing sugar
100 gm (1/2 cup) butter
2 tbsp milk (optional)
1 tsp vanilla extract Sieve the flour and the cornflour together into
a bowl.
In another bowl mix in the butter and the
sugar with a hand blender or a wire whisk or
put in the stand mixer with the paddle
attachment and blend until smooth and
creamy.Put in the flour mixture and vanilla
extract and mix until smooth and there are no
lumps. Add egg and mix well.Empty the
contents in piping bag and pipe it onto a
parchment paper as per desired shape .
Bake using the programme cookies.
84
Red velvet melting
moments
125g unsalted butter
80gmsicing sugar
40gms cornflour
¼ cup cocoa powder
140gms Maida
1 tbsp red food colouring
Beat butter and sifted icing sugar with an
electric mixer in a small bowl for 3 minutes,
or until mixture is light and fluffy. Gradually
add remaining dry ingredients, continuously
beating on medium speed until all is
combined. Mix in the food colouring.
Spoon mixture into a piping bag fitted with a
1cm fluted tube. Pipe rosettes onto baking
trays. Alternatively, roll teaspoons of dough
and press down onto baking trays with a
fork. Bake using the programme cookies.
. Cool on tray for 5 minutes, then turn onto a
wire rack to cool completely.
85
Spicy Melting
moments
125g butter
60g icing sugar
2 teaspoons mixed spice
110g Maida
30g cornflour
Sift in the other ingredients and stir to
combine. At this stage, the mixture can be
wrapped in plastic wrap and kept in the fridge
for up to a week.
Make balls by rolling between floured palms,
place on baking tray, then press down with a
fork until 1cm thick. Bake using the
programme cookies. Cool on tray for 5
minutes, then turn onto a wire rack to cool
completely.
86
Melting moments
cornflakes Coated
100 g butter
75 g caster sugar
1 egg yolk
few drops of vanilla flavouring
150 g Self raising flour
crushed cornflakes
Cream the butter and sugar together until
pale and fluffy. Beat in the egg yolk.
Add the vanilla flavouring, stir in the flour to
give a smooth dough and divide into about 24
portions. Form each piece into a ball and roll
in crushed cornflakes.
Bake using the programme cookies. Cool on
tray for 5 minutes, then turn onto a wire rack
to cool completely.