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87
Desserts / Cakes
Small Cakes
approx 40 min
ingredients
Preheat on OVEN 170°C with the enamel shelf in the lower shelf
position. Beat the butter, which has been kept at room temperature,
and the sugar until a mousse-like consistency is achieved. Add the
eggs one at a time, beating well after each egg is added. Mix in
the
fl
our. Fill individual paper cases two thirds full with the mixture.
Cook on OVEN 170°C for 30-40 min.
MAKES 12 LITTLE CAKES
100
g
butter
100
g
sugar
2 eggs, beaten
100
g
self-raising
fl
our
Dish: 1 baking tray,
32 cm x 24 cm each with
12 holes + 12 individual
paper cases
Cookies
approx 15 min
ingredients
Preheat on OVEN 170°C with enamel shelf in the lower shelf posi-
tion. Cream together the butter and sugar until pale, then beat in
the egg. Mix in the
fl
our until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well apart on
greased baking trays,
fl
atten slightly with a fork. Place one baking
tray onto the enamel shelf and cook for 10-15 mins. or until golden,
repeat with the second baking tray. Remove cookies from baking
tray and allow to cool on a wire rack.
MAKES 12
Basic Cookie Dough:
100
g
butter
100
g
caster sugar
1 egg, beaten
175
g
plain
fl
our
Variations:
White Chocolate and Pistachio Nut
75
g
white chocolate, chopped
50
g
pistachio nuts, chopped
Chocolate Chunk
50
g
white chocolate, chopped
50
g
dark chocolate, chopped
Dish: 2 baking trays
30 x 21.5 cms
Éclairs
approx 33 min
ingredients
Melt the butter and water together on HIGH power 2-3 mins or until
bubbling. Immediately tip in all the
fl
our and beat well until mixture
is smooth. Allow to cool slightly. Beat in eggs one at a time, beat-
ing vigorously until mixture is smooth and glossy. Place the choux
pastry into a piping bag
fi
tted with a plain 1 cm nozzle. Pipe
fi
ngers
9 cm long on lightly greased, slightly wetted baking sheet. Preheat
on OVEN 200°C with the enamel shelf in the lower shelf position.
Place baking sheet on the oven tray. Cook on OVEN 200°C for ap-
prox. 15 - 20 mins. Pierce each eclair and return for a further 5 - 10
mins. to crisp if necessary. When cooked cool on a wire rack. Whip
the cream until stiff and
fi
ll the eclairs. Dissolve cocoa in hot water
and stir into icing sugar, beating well until smooth, add extra water
if required. Ice the
fi
lled eclairs and leave until set.
Makes 6 Éclairs
Choux Pastry:
50
g
butter
150 ml water
65
g
plain
fl
our sifted
2 eggs, lightly beaten
Éclairs:
150 ml whipping cream
10 ml cocoa powder
15 ml hot water
100
g
icing sugar, sieved
This recipe is most successful when
mixed by hand
Dish: baking sheet, greased
F0003BM53BP.indd sec87
F0003BM53BP.indd sec87
2017/2/17 15:02:49
2017/2/17 15:02:49