Samsung MC35J8055 series User Manual page 61

Food
12 Brownie
13 Butter Sponge
14 Choco - Cashew
Biscuits
MC35J8055QT_TL_DE68-04336J-00_EN.indd 61
Serving size
400-450 g Refined flour - 100 g, Butter - 75 g, Egg - 2 ea,
Chopped Almonds - 3 tbsp., Powder Sugar - 80 g,
Baking Powder - 1 tsp., Milk - ¼ cup, Chocolate
essence - 1 tsp., Cocoa powder – 2 tbsp., Water - ½
cup.
Preheat at 200°C with convection mode. Grease and dust 8"
cake tin. Sieve flour with baking powder. Mix cocoa powder with
half cup of hot water. In a bowl add powder sugar & butter &
beat well. Add egg & essence & again beat well. Add almonds
to Refined flour, mix well, add maida mix with butter mixture.
Add cocoa solution to it & again mix well. For spoon dropping
consistency add milk. Pour the mixture in a greased tin. Put it into
low rack. After preheating, select menu and cook.
450-500 g Refined flour - 120 g, Margarine - 90 g, Egg – 2
ea, Powder Sugar - 120 g, Baking Powder - 1 tsp.,
Milk as required, Vanilla essence - ¼ tsp.
Preheat at 200°C with convection mode. 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. After preheating, select menu and cook.
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.
Preheat at 180°C with convection mode. 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. After preheating, select
menu and cook. Cool the biscuits. Serve them.
Ingredients
English 61
2015-01-09 12:22:04