Samsung MC28H5145VK Owner's Instructions & Cooking Manual page 39

Serving
Code/Food
Size
5-9 450-500 g Refined flour - 150 g, Condensed Milk - 200 g,
Butter - 100 g, Soda Bicarb - ½ tsp., Baking Powder
Marble Cake
- 1 tsp., Vanilla essence - 1 tsp., Cocoa Powder -
2 tbsp., Milk or water as required
Instructions
Pre-heat the oven 200 °C with the convection function. Sieve
refined flour, baking powder & soda. In a bowl add condensed milk
& butter & beat well. Add refind flour, essence & mix. For spoon
dropping consistency add milk or water. Divide the mixture in two
parts. Add cocoa powder in one part. Put the plain batter & cocoa
batter alternately in the tin. Run a spoon through the batter, put it on
low rack, when beep select menu and cook.
5-10 300-350 g Condensed Milk - 200 g, Fresh grated coconut -
1 cup, Chopped walnut - 100 g, Ghee - 2 tbsp.
Coconut
Toffee
Instructions
In microwave safe glass bowl mix the condensed milk, coconut and
cook. When beep, add ghee and press start. After done add the
chopped walnuts & mix well. Spread the mixture on a well greased
tin. Press & level by pressing with a wet cloth. After 5 min. mark into
small pieces. Remove when cold.
5-11 400-450 g Refined flour - 170 g, Butter - 115 g, Powder sugar
- 60 g, Cashew nut powder - 60 g, Almond essence
German
- ¼ tsp.
Biscuits
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour, cream butter & sugar very well until light & creamy. Add the
Almond essence & beat. Add cashew nut & sieved refined flour &
mix well. The mixture will form into a dough. Roll into sticks & shape
into a circle. Arrange this on baking tray. Put it on low rack, When
beep, select menu and cook. Cool the biscuits. Serve them.
MC28H5145VK_TL_EN_DE68-04362A-00.indd 39
Ingredients
English - 39
Serving
Code/Food
Size
5-12 200-250 g Refined flour - 85 g, Margarine or butter - 55 g,
Desiccated coconut - 40 g, Powder sugar - 55 g,
Coconut
Water - 2 tsp.
Cookies
Instructions
Pre-heat the oven 180 °C with the convection function. Cream the
margarine & sugar very well until light & creamy. Add 2 tsp. of water.
Sieve the flour & add to the creamy mixture. Add the desiccated
coconut & mix well. Shape the biscuit as you wish. Arrange them
on a baking tray. Put it on low rack, When beep, select menu and
cook.
5-13 200 g Refined flour - 120 g, Powder sugar - 1 tbsp., Butter
- 50 g, Cumin & ajwain powder - 1 tsp. each, Soda
Cumin
bi carb - 1 pinch, Baking powder - ¼ tsp., Water as
Biscuits
required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve
refined flour, baking powder & soda bi carb in a bowl, add powder
sugar & butter & beep well. Add refined flour, cumin & ajwain
powder & little water, make a soft dough. Roll a thick roti & cut
cookies with the cutter. Prick with a fork. Arrange on cookie tray
and place it on low rack, select menu and cook.
5-14 200-225 g Refined flour - 115 g, Margarine or butter - 60 g,
Chocolate Powder sugar - 60 g, Vanilla essence - ½ tsp., Baking
powder - ½ tsp., Cocoa powder - 1 tbsp., Golden
Cookies
syrup - 1 tbsp.
Instructions
Pre-heat the oven 160 °C with the convection 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 tray.
Put it on low rack, When beep, select menu and cook.
Ingredients
(continued)
4/17/2015 11:27:15 AM