Yogurt Whipped cream
Ingredients:
3.2% milk - 1L
Powdered yoghurt starter - 10g
Bilberry - 200g
Whipped cream
Directions:
Combine 100 ml of room temperature milk
with yoghurt starter and pour the mixture into
the pot. Add the rest of room temperature
milk and mix well. Close the lid. Set the
cooking temperature to 80-100°C and
cook for 12 hours.
Mix the yoghurt and remove half into a
separate container, add bilberry and blend
until smooth. Pour plain yoghurt into the
glass, top with bilberry yoghurt, and decorate
with whipped cream and fresh berries.
Traditional Sponge Cake
Ingredients:
Eggs - 250g (approx 5)
Wheat flour - 180g
Caster Sugar - 150g
Butter/Margarine - 10g
Directions:
Beat eggs with sugar in a separate
container until foamy. Continuing to
beat, gradually add flour and beat
until well blended. Grease the pot with
butter and place the dough inside.
Close the lid. Set the cooking
temperature to 180-220°C and bake
for 1 hour. Leave the freshly baked
cake in the multi cooker for
another 15 minutes.
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Содержание Cucina GCMT-M01
Страница 1: ...Instruction Manual 8 in 1 Multi Cooker GCMT M01 20042018 ...
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Страница 10: ...08 Recommended Food Potatoes ...
Страница 11: ...Multi Cooker Recipe Book ...
Страница 13: ...SOUP Recipes ...
Страница 19: ...VEGETABLE BASED Recipes ...
Страница 25: ...FISH Recipes ...
Страница 28: ...PASTA Recipes ...
Страница 32: ...MEAT Recipes ...
Страница 40: ...MISC Recipes ...
Страница 43: ...SWEETS Recipes ...
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