Recipes For Using Square Tin - Sharp R-971(IN)W Operation Manual

RECIPES FOR USING SQUARE TIN

GYPSY'S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils: Square tin
greaseproof paper
Ingredients - for the dough
4 Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients - for the topping
250 ml Milk
1 Stick of cinnamon
The peel of a lemon
75 g Sugar
2 tbsps. Starch-flour (20 g)
2 Egg yolks
2 tbsps. Icing sugar (20 g)
LINZER BISCUITS
Total Cooking time: 11-13 minutes
Utensils: 2 Square tins
greaseproof paper
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix the
flour and baking powder and sift over the egg and
sugar mixture, then fold in carefully. Preheat the
oven to 180°C.
2. Line the square tin with greaseproof paper, fill with
the cake mixture and bake on the shelf rail (rail 2)
for 18-20 minutes on CONVECTION 180°C. After
half of cooking time rotate the square tin by 180°,
and press again start key.
3. Turn out the cake onto a damp tea-cloth onto which
you have sprinkled sugar. Carefully remove the
greaseproof paper and immediately roll the cake
up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and heat
for about 2 minutes on MICROWAVE 100 P.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out of
the milk, and stir in the starch-flour mixture. Cover
and cook. Stir half-way through and at the end
of cooking. Cook for 2 minutes on MICROWAVE
100 P.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing sugar.
Preparation
1. Prepare the biscuits referring to page GB-72.
2. Preheat the oven to 200°C.
3. Line the square tins with greaseproof paper. Place
25 biscuits on each square tin. Place the square
tins on the shelf rails (rails 1 and 2) and bake for
11-13 minutes on CONVECTION 200°C.
4. After half of cooking time rotate the square tins by
180°.
Prepare the remaining dough in the same way.
GB-33