Samsung MC35J8055 series User Manual page 64

Cooking Smart
Food
21 German
Biscuits
22 Jam Biscuits
23 Kesar Nankatai
64 English
MC35J8055QT_TL_DE68-04336J-00_EN.indd 64
Serving size
400-450 g Refined flour - 170 g, Butter - 115 g, Powder
sugar - 60 g, Cashew nut powder - 60 g, Almond
essence - ¼ tsp.
Preheat at 180°C with convection mode. 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 dough. Roll into sticks & shape
into a circle. Arrange this on baking tin. Put it into low rack. After
preheating, select menu and cook. Cool the biscuits. Serve them.
200-250 g Refined flour - 115 g, Margarine or butter - 60
g, Powder sugar - 60 g, Vanilla essence - ½ tsp.,
Cornflour - 25 g, Salt - 1 pinch, Milk as required,
Jam.
Preheat at 160°C with convection mode. Sieve the flour, salt &
cornflour together. Rub in the margarine with finger tips. Add
the sugar & mix well. Add just enough milk to make dough. Roll
out the dough into about 6 mm (¼") thickness. Cut with a round
biscuit cutter. In every alternate biscuit, make a hole in the centre
with about 12 mm (½") nozzle. Arrange them on a baking tin. Put
it into low rack. After preheating, select menu and cook. Cool the
biscuits. Make pairs of one biscuit with hole and one without and
sandwich with jam.
400 g Refined flour - 100 g, Powder sugar - 100 g, Ghee
- 100 g, Semolina - 100 g, Cardamom powder - ½
tsp., Nutmeg powder - ½ tsp., Fresh curd - 1 tsp.,
Soda Bicarb - ¼ tsp., Saffron - ¼ tsp., Milk - 1 tsp.
Preheat at 180°C with convection mode. Sieve the flour. Cream
the ghee & sugar very well until light & creamy. Add the
cardamom & nutmeg powder & cream it again. The saffron
dissolve in a 1 tsp. of milk. Add the curd, soda bicarb & prepared
saffron. Mix well. Add the flour & semolina & knead well. Make a
small round. Arrange them on a baking tin. Put it into low rack.
After preheating, select menu and cook. Cool the biscuits. Serve
them.
Ingredients
2015-01-09 12:22:04