Yum Asia Sakura YUM EN15US, Руководство пользователя

Страница: 17 / 25

16
Sakura Multifunction Rice Cooker by Yum Asia
SUSHI ROLLS
Ingredients (4-5 servings)
3 cups of rice
For the sushi seasoning (vinegar mix) – 4 tbsp rice vinegar, 1 tbsp sugar, 1.5 tsp salt
Whatever topping you prefer (sashimi, prawns, pickles, natto, salmon roe, eel)
Seaweed, wasabi, soy sauce and pickled red ginger for garnish
Directions
1. Wash rice and place into inner bowl, add water (follow the water level guidance on the bowl and use
the ‘SHORT GRAIN’ menu option)
2. When the rice cooker turns to keep warm place the rice in a wooden container (wiped with a clean,
wet cloth) and pour the vinegar mix over the rice, mixing whilst cooling with a fan.
3. Hand rolled sushi is simple and quick, it’s just a case of wrapping your favourite ingredient with nori
(seaweed)
7.1 CAKES
For cakes, you can make things easier by using a ready-made cake mix and adding your favourite ingredients,
they still turn out perfectly. For lots more cake and dessert recipes, please see our foodie blog at
www.greedypanda.co.uk
BANANA CAKE
Ingredients
3 eggs
110g sugar
110g melted butter
200g very ripe bananas (weight without skin)
160g plain flour
¾ tsp baking powder
¾ tsp baking soda
a pinch of salt, less than 1/8 tsp
butter for greasing the inner bowl
Directions
1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in
a non-stick bowl and set aside to cool a while. Mash the bananas with a fork and set aside.
2. Add the beaten eggs to the melted butter and sugar and mix well using a manual whisk or spatula.
3. Add in mashed bananas, mix well using a spatula and Finally, fold in sifted flour mixture using a spatula
4. Pour the cake batter into the greased rice cooker bowl. Hit the bottom of the rice cooker bowl with the
flat of your hand several times in different parts of the bowl. This will ensure there won’t be any large
air bubbles in the finished cake.
5. Select the ‘CAKE’ option and move the time to at least 50 minutes. It may need longer than this, so
when the 50 minutes cycle has finished, test the top of the cake by gently pressing it. If it feels firm, it’s
ready – alternatively insert a toothpick and it shouldn’t have any cake mixture stuck to it.
6. Remove the bowl from the rice cooker unit and allow the cake to cool for a while in the bowl. When
fully cooled, put your hand inside the rice cooker bowl on top of the cake and tip out onto your hand.
The bottom of the cake will have a lovely crust and you can transfer the cake onto a plate.
Serve with whipped cream, ice cream, caramel sauce or just eat by itself for a yummy afternoon treat with a
cup of tea