42 English
O
v
en use
Code/Food
Serving Size
Ingredients
3-28
Swiss Roll
200-250 g
Refined flour - 80 g, Condensed Milk - 100
g, Butter - 50 g, Soda Bicarb - ⅛ tsp., Baking
Powder - ½ tsp., Milk - ½ cup, Vanilla essence -
½ tsp., Mix Fruit Jam - 2 tbsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust Square cake tin of 8”, Sieve flour with baking powder
& Soda. In a bowl add condensed milk & butter, beat well, add
refined flour, essence & for spoon dropping consistency. Place
the butter paper at the bottom of the tray & pour the batter
on it. Put it into low rack. When beep, select menu and cook.
Remove this cake on another butter paper & spread mix fruit
jam over it. Roll it & cut slices.
3-29
Victoria
Sponge Cake
450 -500 g
Refined flour - 170 g, Margarine - 170 g, Egg -
3 pcs., Powder Sugar - 170 g, Baking Powder -
1½ tsp., Milk - ½ cup, Vanilla essence - 1 tsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 9” cake tin, Sieve flour with baking powder. Cream
butter & sugar until light & fluffy. When the mixture is light
& creamy, add the egg, one at a time, beating each time
thoroughly. If the mixture curdles while adding the egg, add a
little flour before adding the next egg. Finally fold the flour &
add the milk until the mixture forms a dropping consistency.
Add the vanilla essence. Mix well. Pour the mixture into the
prepared tin.
Put it into low rack. When beep, select menu and cook.
Code/Food
Serving Size
Ingredients
3-26
Melting
Moments
200-250 g
Refined flour - 85 g, Margarine or butter - 85 g,
Powder sugar - 100 g, Vanilla essence - ½ tsp.,
Cornflour - 25 g, Milk as required.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve the
flour & cornflour together. Cream the margarine & sugar very
well until light & creamy. Add the flour. If required, add a few
drops of milk. Mix very well. Shape the biscuit as you wish.
Arrange them on a baking tin. Put it into low rack. When beep,
select menu and cook. Cool the biscuits. Serve them.
3-27
Shrewsbery
Biscuits
400-450 g
Refined flour - 225 g, Margarine or butter -
100 g, Powder sugar - 85 g, Lemon essence -
¼ tsp., Egg - 1 pc., Milk as required.
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 egg & mix it well. Add the sieved flour. If
required add a little milk to make a dough. Knead until smooth.
Roll out thinly. Prick all over with a fork. Stamp into round.
Place the biscuits on a baking tin. Put it into low rack. When
beep, select menu and cook. Cool the biscuits. Serve them.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 42
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 42
2/25/2022 12:19:42 PM
2/25/2022 12:19:42 PM