EN12
EN13
Recipes
1
Put ingredients
Ⓐ
into a steel basin
and mix them well until the granulated
sugar melt completely.
2
Add the sifted ingredients
Ⓑ
and mix
them well. Pour butter into it and mix
them to get the flour paste ready.
3
Put the waffle plate in place, close the
lid and start the pre-heating process
until the temperature light is on.
4
Pour a spoon of flour paste (approx.
120
g
) into the baking plate, heat it
until bubbling, close the lid, bake for
about 6 minutes.
5
If continuous baking is needed, wait
until the temperature light is on and
then repeat Step 4.
Yogurt waffle
(Use waffle plate) Time: 6 minutes
Egg (Mixed) .................................70
g
Milk ...........................................100
g
Yogurt ..........................................60
g
Honey ..........................................10
g
Salt ................................................1
g
Granulated sugar ........................60
g
Low gluten flour ........................150
g
Corn starch .................................40
g
Baking powder ..............................6
g
Butter (liquid) ....................................5
g
Ⓐ
Ⓑ
Ingredients (6 pieces)
Crispy stuffed pie
1
Warm the pastry till it becomes soft, and
then cut it into pieces of 13 cm × 12 cm.
2
Peel a banana and cut it into small pieces;
heat them in a 600 W microwave set to
medium heat for 30 seconds, take them out
and mash them.
3
Put the sandwich plate in place, close the
lid and start the pre-heating process until
the temperature light is on.
4
Put two pieces of the pastry on the baking plate
and put the mashed banana into the dent when
the pastry turn to be transparent.
5
Brush a layer of liquid eggs around the outer
parts of the pastry, cover it with another two
pieces of pastry and press the four corners
slightly to make them stick tightly.
6
Brush egg (mixed) on the surface of the pastry,
stab a fork into the pastry to make small holes,
close the lid and bake for 6 minutes.
(Use sanwich plate) Time: 6 minutes
Pastry ......................................4 pieces
Mashed banana ..............................60
g
Egg (Mixed) ..............moderate amount
Ingredients (4 pieces)
Ice cream pancake
1
Put ingredients
Ⓐ
into a steel basin
and mix them well.
2
Add the sifted ingredients
Ⓑ
and mix
them to get the flour paste ready.
3
Put the pancake plate in place, close the lid
and start the pre-heating process until the
temperature light is on.
4
Pour a spood of flour paste (about 30
g
)
into the plate, close the lid, bake for 2 min-
utes, take it out and let it cool down.
5
If continuous baking is needed, wait until the
temperature light is on and then repeat Step 4.
6
Put the pancake one on top of another,
place ice cream on top, and add a moderate
amount of honey.
(Use pancake plate) Time: 2 minutes
Egg (Mixed) ...............................100
g
Granulated sugar ........................50
g
Honey ..........................................15
g
Milk .............................................55
g
Butter (liquid) ...............................10
g
Low gluten flour ........................100
g
Baking powder ..............................3
g
Ice cream ......................................1 ball
Honey .......................moderate amount
Ⓐ
Ingredients (10 pieces)
Sakuramochi
1
Wash sakura leaves, soak them in water to make
them spread and then dry them.
2
Put ingredients
Ⓐ
into a steel basin and mix them
well until granulated sugar melt compeletely.
3
Add the sifted low gluten flour and continue to
stir until it turn into pasta without any granules.
4
Add a moderate amount of red yeast powder to
turn the mixture pink.
5
Put the pancake plate in place, close the lid and
start the pre-heating process until the temperature
light is on.
6
Brush a layer of butter on both the upper and bot-
tom baking plates, Pour a spoon of the flour paste
(about 30
g
) into the baking plate, close the lid, bake
it for 2 minutes and take it out and let it cool down.
7
If continuous baking is needed, wait until the tem-
perature light is on and then repeat Step 6.
8
After sakuramochi cool down, put a spoon of red
bean paste (about 25
g
) on the sakuramochi, fold it
in half, and put a sakura leaf on the surface for
decorative purposes.
Note: The sakuramochi just after baking is quite soft
and sticky, do not stack them untill cool down.
(Use pancake plate) Time: 2 minutes
Glutinous rice flour ......................10
g
Granulated sugar ........................20
g
Water .........................................100
g
Low gluten flour ..............................50
g
Red yeast powder ....moderate amount
Salted sakura leaves ...............6 pieces
Red bean paste ............................150
g
Butter (use for brushing
baking plate) .............moderate amount
Ingredients (6 pieces)
Ⓑ
Ⓐ
NF-HW1_EN.indd 12-13
15/12/2017 12:00:30
