Samsung MC35J8055 series User Manual page 62

Cooking Smart
Food
15 Chocolate Cake
16 Chocolate
Cookies
17 Coconut
Cookies
62 English
MC35J8055QT_TL_DE68-04336J-00_EN.indd 62
Serving size
450-500 g Refined flour - 115 g, Margarine - 55 g, Egg – 2
ea, Powder Sugar - 85 g, Baking Powder - 1 tsp.,
Soda Bicarb - ½ tsp., Milk as required, Cocoa
powder - 2 tbsp., Chocolate essence - 1 tsp.
Preheat at 200°C with convection mode. Grease and dust 8" cake
tin. Sieve flour with baking powder, cocoa powder & soda bicarb.
Cream butter & sugar until light & fluffy. Add egg & beat in well.
Add essence & fold in refined flour with sufficient milk to make a
soft consistency. Pour in a greased & lined cake tin. Put it into low
rack. After preheating, select menu and cook.
200-225 g Refined flour - 115 g, Margarine or butter - 60
g, Powder sugar - 60 g, Vanilla essence - ½ tsp.,
Baking powder - ½ tsp., Cocoa powder - 1 tbsp.,
Golden syrup - 1 tbsp.
Preheat at 160°C with convection mode. 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 tin. Put
it into low rack. After preheating, select menu and cook.
200-250 g Refined flour - 85 g, Margarine or butter - 55 g,
Desiccated coconut - 40 g, Powder sugar - 55 g,
Water - 2 tsp.
Preheat at 180°C with convection mode. 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 tin. Put it into low rack. After preheating, select menu and
cook.
Ingredients
2015-01-09 12:22:04