Sharp AX-1100R Operation Manual With Cookbook page 87

AUTOMATIC COOKING CHART
DESSERT
Steam Cake
[ Ingredients ]
<For 10 cups>
2 Egg
100 g Sugar
2 tbsp Oil
150 ml Milk
200 g Flour
½ tbsp Baking powder
60 g raisan
Steam Pumpkin
[ Ingredients ]
<1 whole>
1.2 kg Whole pumpkin
¼ cup Coconut milk
1 Egg
2 Duck eggs
150 g Palm sugar
2-3 Pandanus leaves
Custard Pudding
[ Ingredients ]
<For 4 cups>
2 Egg
1 Egg yolk
300 ml Milk
2-3 drops Vanilla essence
30 g sugar
Caramel sauce
100 g sugar
4 tbsp water
SRH AX1100R_en.indd 35 SRH AX1100R_en.indd 35
[ Method ]
1. Beat the oil, sugar and eggs together, then add milk.
2. Stir in fl our and baking powder. Add raisan and mix.
3. Put cake mixuture evenly in 10 small tins (3.5cm deep, 7.5cm diameter)
with greaseproof paper.
4. Place tins on the steam tray on the glass tray.
5. Place them on the lower position (position 2) uncovered.
6. Cook using Steam Menu, Dessert, St51 (Steam Cake).
Note:
Chocolate steam cake
Add 1 tbsp cocoa powder together with fl our and 50 g chocolate chips
instead of raisan.
[ Method ]
1. Make a hole on the top of the pumpkin. And scoop out pumpkin seeds
up.
2. Stir both kinds of egg in the bowl, and add coconut milk.
3. After mix eggs and coconut milk then add palm sugar.
4. Add pandanus leaves then knead by hand to let smell of pandanus
come out.
5. Pour fi nished mixer through the fi lter to get rid of bubble
6. Pour egg custard into pumpkin.
7. Place the pumpkin on the steam tray on the glass tray.
8. Place them on the lower position (position 2) uncovered.
9. Cook using Steam Menu, Dessert, St52 (Steam Pumpkin).
10. When the oven stops, the audible signals sound and WATER indicator
fl ashes on and off, take the water tank out and refi ll water to the max
mark. Place the water tank again and press start. Do not open the door
at a pause.
11. Check the doneness after cooking and extend cooking time if
necessary. Cool before cutting.
[ Method ]
1. For the caramel, dissolve the sugar in the water, stirring continuously.
Bring to the boil without sttirring until a goldyellow caramel forms.
2. Coat the base of 4 ramekin dishes (4cm deep, 8.5cm diameter) with
the caramel. Allow to cool.
3. Warm the milk for 1 minute on 100% Microwave power.
4. Whisk the eggs and egg yolk with the sugar.
Pour the milk into the eggs and mix well.
5. Fill each ramekin with the milk mixture.
6. Place the dishes in the steam tray, and place the tray on the upper
position (position 3). Place the glass tray without food on the lower
position. (position 2)
7. Cook using Steam Menu, Dessert, St53 (Custard Pudding).
8. After cooking, allow to cool before serving.
EN – 35
2011/10/25 15:08:55 2011/10/25 15:08:55