Panasonic NU-SC300BMPQ Manual page 29

Auto Cook Setting and Menus
Soft Boiled Egg
(2/4/6 pcs)
Ingredients
egg ................................... 2/4/6
Container
Metal tray, wire rack
(middle shelf), water tank
Method
1. Place wire rack on the metal tray with egg, then
place the metal tray in the middle shelf position.
2. Fill the water tank. Select Auto Menus No.3 and
the required number, then press Start.
3. After cooking, cool down the egg with tap water
and put the egg into the 1000 ml cold water.
4. After 30 minutes, Peel eggs. It is easier to peel the
shell in the water.
Notes:
1. For health and safety reasons, please use egg
that can eaten raw. This menu selects egg with
M size and with shell weight is 60-65 g.
2. Peeled soft boiled egg can be marinated with
Japanese sauce. Mix 180 g of light soy sauce,
60 g of mirin, 60 g of water, 20 g of castor sugar,
5 g of green Chinese onion segment, 2 g of
katsuobushi, then after a small fi re boiling,
let the sauce cool down. Put the egg into the
sauce for one night marination.
F0003CE21MP_eng.indd 29 F0003CE21MP_eng.indd 29
Steam Chinese Bun
3
Ingredients
(12 pcs, 1 level)
Wrapper:
all purpose fl our ........ 300 g
castor sugar .............. 15 g
yeast ......................... 3.5 g
warm water (40 °C)... 165 ml
oil .............................. 6 ml
Container
Metal tray, wire rack (middle
shelf), water tank
Method
Filling:
1. Heat oil in a pan and add the onions and fry on a low heat,
then add the cabbage and fry until soft, remove and cool.
2. Add salt to the ground beef, white pepper powder, light
soy sauce and sugar, add green onion and ginger juice
into ground beef gradually, stirring in one direction until the
mixture thickness. Then add the minced onions and chopped
cabbage in step 1, add curry powder and sesame oil, stir well.
Wrapper:
1. Mix and stir yeast with warm water, and wait 5 minutes.
2. Pour flour, castor sugar, yeast water and oil into a bowl,
and stir evenly and knead the dough until smooth. Then,
cover with a plastic wrap and wait for 5 minutes.
3. Divide the dough into 12 equal parts and roll into small
round pieces with relatively thick rims for easy stuffing.
Package into around 35 g meat into the dough.
4. Covered wire rack with gauze or prepare 12 baking paper
in 6×6 cm formation. Place bun according to the 3×4
arrangement evenly on the gauze or paper, then put the
wire rack on the metal tray in the middle shelf position.
5. Fill water tank.
6. Select Auto Menus No.4 and level, then press Start.
7. Take out after cooking.
Notes:
1. To make knife-cut steamed buns: roll the fermented dough
squarely and roll up along the longer edge and cut into 12 parts.
The ingredients listed includes proportions for 12 pieces. Cook-
ing for other weights calculate ingredients in proportion. Every
level can put 12 pieces when cooking 2 levels. Place metal tray
in the upper and middle position, then you select "2 levels".
2. When overheated in cavity, "U50" will appear in the display window.
Please wait until the cavity cool down and start fermenting.
- Eng-29 -
(continued)
(12/24 pcs)
4
Fillings:
ground beef .............. 220 g
salt ............................ 6 g
white pepper powder ... 1 g
light soy sauce .......... 6 g
green onion and
ginger juice ............... 15 g
castor sugar .............. 5 g
curry powder ............. 10 g
sesame oil ................ 5 g
minced onion ............ 70 g
chopped cabbage ..... 130 g
oil .............................. 15 g
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