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O
v
en use
Code/Food
Serving Size
Ingredients
3-13
Butter Sponge
450-500 g
Refined flour - 120 g, Margarine - 90 g, Egg –
2 pcs., Powder Sugar - 120 g, Baking Powder -
1 tsp., Milk as required, Vanilla essence - ¼ tsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 8” cake tin. Sieve flour with baking powder thrice.
Cream margarine and powdered sugar until light and fluffy.
Beat egg and add to the creamed mixture little by little beating
thoroughly between each addition. Fold in the shifted flour a
little at a time. Adjust consistency of the batter with milk to get
a dropping consistency. Put it into low rack. When beep, select
menu and cook.
3-14
Choco -
Cashew
Biscuits
250-300 g
Refined flour - 85 g, Margarine or butter - 85 g,
Powder sugar - 85 g, Cashew nut powder -
85 g, Almond Essence - ¼ tsp., Cocoa - 1 tbsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
the flour. Cream the margarine & sugar very well until light
& creamy. Add the Almond essence & mix very well. Add the
flour, cocoa & cashew nut mix well, chill the mixture for 10 min.
Roll out & cut out with round biscuit cutter. Put it into low rack.
When beep, select menu and cook. Cool the biscuits. Serve
them.
Code/Food
Serving Size
Ingredients
3-15
Chocolate Cake
450-500 g
Refined flour - 115 g, Margarine - 55 g, Egg
– 2 pcs., Powder Sugar - 85 g, Baking Powder
- 1 tsp., Soda Bicarb - ½ tsp., Milk as required,
Cocoa powder - 2 tbsp., Chocolate essence -
1 tsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 8” cake tin. Sieve flour with baking powder, cocoa
powder & soda bicarb. Cream butter & sugar until light & fluffy.
Add egg & beat in well. Add essence & fold in refined flour with
sufficient milk to make a soft consistency. Pour in a greased &
lined cake tin. Put it into low rack. When beep, select menu and
cook.
3-16
Chocolate
Cookies
200-225 g
Refined flour - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence -
½ tsp., Baking powder - ½ tsp., Cocoa powder
- 1 tbsp., Golden syrup - 1 tbsp.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Sieve
the flour with cocoa & baking powder together. Cream the
margarine & sugar very well until light & creamy. Add the
vanilla essence & golden syrup & beat very well. Add the flour
to the mixture & mix it well. Shape the biscuit as you wish.
Arrange them on a baking tin. Put it into low rack. When beep,
select menu and cook.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 39
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 39
2/25/2022 12:19:41 PM
2/25/2022 12:19:41 PM