Bedienungsanleitung Panasonic NN-CS89 (Seite 139 von 154) (Englisch)

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Steamed Jam Roly Poly Pudding

Strudel

ingredients

Serves 8

1 quantity of suet pastry (see page 146)

5 tbsp (75 ml) seedless

raspberry jam

milk to glaze

Dish: 1 x large bowl

Accessory: Wire shelf, enamel shelf

Fill water tank

1. Roll out pastry to approx. 23 x 32 cm (9” x 13”). Spread the jam

over the pastry leaving 1 cm (½ “) border all round. Brush the

edges with milk and roll the pastry up evenly, starting at one long

side and sealing the edges well.

2. Slice roll into 8 even slices and place each slice in a ramekin.

Brush tops with milk and cover ramekins with foil.

3. Place 4 ramekins on the wire shelf in upper shelf position and 4

ramekins on the enamel shelf in the lower shelf position. Cook on

Steam 1 for 30 minutes.

1. Preheat oven on Convection 180 °C. Mix the apples and lemon

juice in a bowl. Add the sugar, walnuts, sultanas, cinnamon and

almonds and mix.

2. Take three sheets of lo pastry and brush them with melted butter.

Lay the sheet with the shortest side nearest you. Lay the second

5-6 cm over the longest side of the rst sheet, overlapping the

third sheet over the second. Lay three more sheets of lo pastry

on top of each other.

3. Pour the apple lling over the lo pastry, but leave around 2.5 cm

free around one sheet of pastry. Fold the sides over the lling and

brush with melted butter. Roll the pastry from the long side and

butter the last long sheet in to seal the strudel.

4. Place the strudel with the seam towards you on enamel shelf and

place in the lower shelf position. Brush with melted butter. Bake

the strudel for 30 minutes on Convection 180 °C. Sprinkle with

icing sugar before serving.

ingredients

Serves 6

600 g apples preferably Granny Smith,

peeled, cores removed,

cut into rough pieces,

juice of 1 lemon

3 tbsp brown sugar

50 g walnuts, roughly chopped

4 tbsp sultanas

1 level tbsp cinnamon

50 g almonds sliced

260 g lo pastry

50 g butter,

melted icing sugar to serve

Dish: 1 x Pyrex® bowl

Oven accessory: Enamel shelf

Éclairs

1. In a large bowl, melt the butter and water together on High

Microwave for 2-3 minutes or until bubbling. Immediately tip in

all the our and beat well until mixture is smooth. Allow to cool

slightly. Beat in eggs one at a time, beating vigorously until mixture

is smooth and glossy.

2. Place the choux pastry into a piping bag tted with a plain 1 cm

nozzle. Pipe ngers 9 cm long on lightly greased, slightly wet

baking sheet.

3. Preheat oven on Convection 200 °C with the enamel shelf in the

lower shelf position. Place baking sheet on the enamel shelf. Cook

on Convection 200 °C for approx. 15-20 minutes. Pierce each

éclair and return for a further 5-10 minutes to crisp if necessary.

When cooked cool on a wire rack.

4. Whip the cream until stiff and ll the éclairs.

5. Dissolve cocoa in hot water and stir into icing sugar, beating well

until smooth, add extra water if required. Ice the lled eclairs and

leave until set.

ingredients

This recipe is most successful

when mixed by hand

Serves 6

Choux Pastry:

50 g butter

150 ml water

65 g plain our sifted

2 eggs, lightly beaten

Éclairs

150 ml whipping cream

10 ml cocoa powder

15 ml hot water

100 g icing sugar, sieved

Dish: 1 x large bowl, baking sheet,

greased, 2 x small bowls

Accessory: Enamel shelf

Desserts / Cakes

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