Bedienungsanleitung Panasonic NN-DF386B (Seite 89 von 98) (Englisch)

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Desserts / Cakes

Small Cakes

approx 40 min

ingredients

Preheat on OVEN 170°C with the enamel shelf in the lower shelf

position. Beat the butter, which has been kept at room temperature,

and the sugar until a mousse-like consistency is achieved. Add the

eggs one at a time, beating well after each egg is added. Mix in

the ﬂ our. Fill individual paper cases two thirds full with the mixture.

Cook on OVEN 170°C for 30-40 min.

MAKES 12 LITTLE CAKES

100

butter

100

sugar

2 eggs, beaten

100

self-raising ﬂ our

Dish: 1 baking tray,

32 cm x 24 cm each with

12 holes + 12 individual

paper cases

approx 15 min

ingredients

Preheat on OVEN 170°C with enamel shelf in the lower shelf posi-

tion. Cream together the butter and sugar until pale, then beat in

the egg. Mix in the ﬂ our until well combined and add the chosen

additions. Place walnut-sized spoonfuls of dough well apart on

greased baking trays, ﬂ atten slightly with a fork. Place one baking

tray onto the enamel shelf and cook for 10-15 mins. or until golden,

repeat with the second baking tray. Remove cookies from baking

tray and allow to cool on a wire rack.

MAKES 12

Basic Cookie Dough:

100

butter

100

caster sugar

1 egg, beaten

175

plain ﬂ our

Variations:

White Chocolate and Pistachio Nut

white chocolate, chopped

pistachio nuts, chopped

Chocolate Chunk

white chocolate, chopped

dark chocolate, chopped

Dish: 2 baking trays

30 x 21.5 cms

Éclairs

approx 33 min

ingredients

Melt the butter and water together on HIGH power 2-3 mins or until

bubbling. Immediately tip in all the ﬂ our and beat well until mixture

is smooth. Allow to cool slightly. Beat in eggs one at a time, beat-

ing vigorously until mixture is smooth and glossy. Place the choux

pastry into a piping bag ﬁ tted with a plain 1 cm nozzle. Pipe ﬁ ngers

9 cm long on lightly greased, slightly wetted baking sheet. Preheat

on OVEN 200°C with the enamel shelf in the lower shelf position.

Place baking sheet on the oven tray. Cook on OVEN 200°C for ap-

prox. 15 - 20 mins. Pierce each eclair and return for a further 5 - 10

mins. to crisp if necessary. When cooked cool on a wire rack. Whip

the cream until stiff and ﬁ ll the eclairs. Dissolve cocoa in hot water

and stir into icing sugar, beating well until smooth, add extra water

if required. Ice the ﬁ lled eclairs and leave until set.

Makes 6 Éclairs

Choux Pastry:

butter

150 ml water

plain ﬂ our sifted

2 eggs, lightly beaten

Éclairs:

150 ml whipping cream

10 ml cocoa powder

15 ml hot water

100

icing sugar, sieved

This recipe is most successful when

mixed by hand

Dish: baking sheet, greased

F0003BM53BP.indd sec87F0003BM53BP.indd sec87 2017/2/17 15:02:492017/2/17 15:02:49

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