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Auto Cook Setting and Menus
Matcha Roll Cake
Ingredients
Paste:
egg yolk .................... 100 g
castor sugar .............. 15 g
(for egg yolk)
milk ........................... 55 g
corn oil ...................... 50 g
cake fl our .................. 52 g
matcha ...................... 8 g
egg white .................. 150 g
Container
Metal tray (lower shelf)
Method
1. Add 15 g castor sugar, milk and corn oil in a pot and stir
until boiling. Take away from fire and shake the liquid in
the pan until cool down to 85 °C.
2. Pour ingredient 1 into sifted cake flour and matcha, stir
until all combined, then turn into a hot paste.
3. Cool down paste until no hot hand and add egg yolk to stir well.
4. Mix egg white and lemon juice and beaten to until a little roughing,
add one third of castor sugar. When egg white foam turn to small
bubbles, add remaining half of sugar and continue to beat until
egg white bubble become fine and smooth. Add remaining sugar
when lines appear. Beat the foam to 80 percent of well done when
lifting the eggbeater there's a little hook appears.
5. Pour beaten egg white foam of step 4 with 3 times into
paste of step 3. Stir evenly and combine to cake paste.
6. Lay baking paper on the metal tray and pour cake paste
on it. Leveling the paste with a scraper until smooth.
7. Select Auto Menus No.26 to start preheating. After
preheating, place cake paste and metal tray in the lower
shelf position and begin to cook.
8. After cooking, drop metal tray from the height of 20 cm
free-falling to excessive more heat. Put baking paper
and cake on wire rack to cool down.
9. Place a baking paper on the cake surface and turn over
to remove its bottom side baking paper. Then turn over
cake again and with its front side up.
10. Beat whipping cream and icing sugar until 90 percent of well
done, then spread on the cake evenly. Spread more cream
about ⅓ of the front end, sprinkle the honey beans evenly.
11. Roll cake with kitchen paper and put into refrigerator for 1
hour for shaping. Then, you can cut into pieces to decorate.
Note:
The ingredients listed in this recipe are for roll cake (1 level).
For 2 levels servings, calculate the material quantities
according to the proportion. Place metal tray on the upper
and lower position respectively. Select "2 levels".
F0003CE21MP_eng.indd 41
F0003CE21MP_eng.indd 41
(1/2 level)
26
castor sugar .......... 50 g
(for egg white)
lemon juice ...........2 g
Fillings:
whipping cream ....200 g
icing sugar ............15 g
honey bean ...........50 g
- Eng-41 -
Crème Brûlée
(4/6/12 serves.)
Ingredients
(4 serves.)
milk .................................. 120 g
castor sugar ..................... 36 g
vanilla extract ................... 0.5 g
egg yolk ........................... 72 g
whipping cream ............... 180 g
Container
Brulee mould (internal
diameter 7 cm and depth
5 cm), metal tray, wire
rack (lower shelf), water tank
Method
1. Put milk, castor sugar and vanilla extract together
in a pot and heat to about 70 degrees until castor
sugar all melt.
2. Stir egg yolk and whipping cream evenly. Add
ingredient 1 and sift twice to make brulee liquid.
3. Pour prepared brulee liquid into mould each for 95 g.
4. Fill water tank. Select Auto Menus No.27 and start
to preheat.
5. After preheating, place brulee mould on the wire rack
and put wire rack on the metal tray, then place metal
tray in the lower shelf position, and press Start.
6. After cooking, cool down brulee and put it into
refrigerator above 4 hours.
7. Sprinkle with a light layer castor sugar on
brulee. Heat with a spray gun until the sugar is
caramelized and serve.
Note:
The ingredients listed in this recipe are for 4 serves.
For 6 serves., material quantities 1.5 times. For
12 serves. is 3 times. The placement method for
cooking of multiple servings is shown below.
(continued)
27
2018/10/8 12:11:43
2018/10/8 12:11:43
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