Panasonic HL-BT62S Operating Instructions & Installation Instructions page 38

Recipes
ingredients
Mak e s 1 ca ke
1 0 0 g plain flou r, s i ev ed
1 5 g c oc o a p owd e r
3 ml bakin g p owd e r
2 ml bica rbo na te o f so da
4 0 g bu t te r
5 0 g c ast e r s u ga r
1 0 0 g g olde n sy r u p
1 eg g, b ea te n
4 5 m l m i l k
Fro st in g:
10 0 g icing su g a r, s i ev ed
2 5 g c o coa p owd e r
4 0 g bu t te r
3 0 ml wa te r
5 0 g c ast e r s u ga r
5 0 g p lain ch oc olat e, gr a t ed
D ish : 1 8 c m s qu are ca ke
tin , g rease d a nd l i ned
Ac c ess ories: Wi re ra ck
(ru nne r 3)
ingredients
Mak es 6 É c la i rs
Ch o u x Pas tr y :
5 0 g bu t te r
1 5 0 m l wa te r
6 5 g pla in flo ur si f t ed
2 e g gs , lig h tl y b ea t en
Éc l a i r s :
1 50 ml w hipping c rea m
1 00 g icing s ug a r, s i ev ed
1 0 ml co co a p ow de r
1 5 ml ho t wa te r
T his re cipe i s m ost
su cce ss ful w he n m i x ed b y
h a nd
D is h: bak in g s he et ,
g re as e d
Ac c essories : O v en tr ay
(r u nne r 2)
Chocolate Cake
1. Preheat oven on CIRCULAR 160 - 170°C with the Wire rack in
position.
2. Place flour, cocoa powder, baking powder and bicarbonate of soda
in a bowl.
3. Melt the butter, sugar and syrup together. This can be done using a
microwave or on the hob in a bain-marie. Stir into dry ingredients.
4. Gradually add egg and milk, beating well.
5. Pour into tin and cook on CIRCULAR 160 - 170°C for 25 - 35 mins.
6. Remove from the Oven trays and allow to cool on a wire rack.
Frosting:
1. Combine icing sugar and cocoa powder in a bowl.
2. Melt the butter, water and sugar together. This can be done using a
microwave or on the hob in a bain-marie.
3. Pour onto the dry ingredients and mix well to make a smooth
coating mixture.
4. Spread frosting mixture over top of cake and sprinkle with grated
chocolate.
Éclairs
1. Melt the butter and water together. This can be done using a
microwave or on the hob in a bain-marie, heat until bubbling.
2. Immediately tip in all the flour and beat well until mixture is smooth.
Allow to cool slightly.
3. Beat in eggs one at a time, beating vigorously until mixture is smooth
and glossy.
4. Place the choux pastry into a piping bag fitted with a plain 1 cm
nozzle.
5. Pipe fingers 9 cm long on lightly greased, slightly wetted baking sheet.
6. Preheat oven on TURBO 150 - 160°C with the oven tray in runner 2.
7. Place baking sheet on the oven tray. Cook on TURBO 150 - 160°C for
approx. 45 - 50 mins.
8. Pierce each eclair and return for a further 5 - 10 mins. to crisp if
necessary. When cooked cool on a wire rack.
9. Whip the cream until stiff and fill the eclairs.
10. Dissolve cocoa in hot water and stir into icing sugar, beating well until
smooth, add extra water if required.
11. Ice the filled eclairs and leave until set.
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