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Recipes
Ingredients (4 pieces)
Pastry ......................................4 pieces
Mashed banana ..............................60 g
Egg (Mixed) ..............moderate amount
Ingredients (6 pieces)
Egg (Mixed) .................................70 g
Milk ...........................................100 g
Ⓐ
Yogurt ..........................................60 g
Honey ..........................................10 g
Salt ................................................1 g
Granulated sugar ........................60 g
Low gluten flour ........................150 g
Ⓑ
Corn starch .................................40 g
Baking powder ..............................6 g
Butter (liquid) ....................................5 g
EN12
NF-HW1_EN.indd 12-13
Crispy stuffed pie
(Use sanwich plate) Time: 6 minutes
1 Warm the pastry till it becomes soft, and
then cut it into pieces of 13 cm × 12 cm.
2 Peel a banana and cut it into small pieces;
heat them in a 600 W microwave set to
medium heat for 30 seconds, take them out
and mash them.
3 Put the sandwich plate in place, close the
lid and start the pre-heating process until
the temperature light is on.
4 Put two pieces of the pastry on the baking plate
and put the mashed banana into the dent when
the pastry turn to be transparent.
5 Brush a layer of liquid eggs around the outer
parts of the pastry, cover it with another two
pieces of pastry and press the four corners
slightly to make them stick tightly.
6 Brush egg (mixed) on the surface of the pastry,
stab a fork into the pastry to make small holes,
close the lid and bake for 6 minutes.
Yogurt waffle
(Use waffle plate) Time: 6 minutes
1 Put ingredients Ⓐ into a steel basin
and mix them well until the granulated
sugar melt completely.
2 Add the sifted ingredients Ⓑ and mix
them well. Pour butter into it and mix
them to get the flour paste ready.
3 Put the waffle plate in place, close the
lid and start the pre-heating process
until the temperature light is on.
4 Pour a spoon of flour paste (approx.
120 g) into the baking plate, heat it
until bubbling, close the lid, bake for
about 6 minutes.
5 If continuous baking is needed, wait
until the temperature light is on and
then repeat Step 4.
Ingredients (10 pieces)
Egg (Mixed) ...............................100 g
Granulated sugar ........................50 g
Ⓐ
Honey ..........................................15 g
Milk .............................................55 g
Butter (liquid) ...............................10 g
Ⓑ
Low gluten flour ........................100 g
Baking powder ..............................3 g
Ice cream ......................................1 ball
Honey .......................moderate amount
Ingredients (6 pieces)
Glutinous rice flour ......................10 g
Ⓐ
Granulated sugar ........................20 g
Water .........................................100 g
Low gluten flour ..............................50 g
Red yeast powder ....moderate amount
Salted sakura leaves ...............6 pieces
Red bean paste ............................150 g
Butter (use for brushing
baking plate) .............moderate amount
Ice cream pancake
(Use pancake plate) Time: 2 minutes
1 Put ingredients Ⓐ into a steel basin
and mix them well.
2 Add the sifted ingredients Ⓑ and mix
them to get the flour paste ready.
3 Put the pancake plate in place, close the lid
and start the pre-heating process until the
temperature light is on.
4 Pour a spood of flour paste (about 30 g)
into the plate, close the lid, bake for 2 min-
utes, take it out and let it cool down.
5 If continuous baking is needed, wait until the
temperature light is on and then repeat Step 4.
6 Put the pancake one on top of another,
place ice cream on top, and add a moderate
amount of honey.
Sakuramochi
(Use pancake plate) Time: 2 minutes
1 Wash sakura leaves, soak them in water to make
them spread and then dry them.
2 Put ingredients Ⓐ into a steel basin and mix them
well until granulated sugar melt compeletely.
3 Add the sifted low gluten flour and continue to
stir until it turn into pasta without any granules.
4 Add a moderate amount of red yeast powder to
turn the mixture pink.
5 Put the pancake plate in place, close the lid and
start the pre-heating process until the temperature
light is on.
6 Brush a layer of butter on both the upper and bot-
tom baking plates, Pour a spoon of the flour paste
(about 30 g) into the baking plate, close the lid, bake
it for 2 minutes and take it out and let it cool down.
7 If continuous baking is needed, wait until the tem-
perature light is on and then repeat Step 6.
8 After sakuramochi cool down, put a spoon of red
bean paste (about 25 g) on the sakuramochi, fold it
in half, and put a sakura leaf on the surface for
decorative purposes.
Note: The sakuramochi just after baking is quite soft
and sticky, do not stack them untill cool down.
EN13
15/12/2017 12:00:30
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