Panasonic HLBT62SEPG 작동 가이드
34
35
EN
English
Fruit Tart
1. Preheat oven on STATIC 200 - 210°C with the Wire rack in position.
2. Line the dish with pastry.
3. Pour in the apple compote and then place the peeled cored and
2. Line the dish with pastry.
3. Pour in the apple compote and then place the peeled cored and
thinly sliced apple in a rosette shape.
4. Cook on STATIC 200 - 210°C for 25 - 35 mins.
5. When cooked remove from the dish and leave to cool on a cooling
5. When cooked remove from the dish and leave to cool on a cooling
rack.
6. Mix the apricot jam with a 1 tbsp of water, heat slightly until runny.
7. Brush the apricot mixture over the top of the tart.
8. Leave to set before cooling.
7. Brush the apricot mixture over the top of the tart.
8. Leave to set before cooling.
ingredients
Makes 1 tart
2-3 eating apples
250
2-3 eating apples
250
g apple compote
1 x roll of sweet short crust
pastry, uncooked
2 tbsp Apricot jam
pastry, uncooked
2 tbsp Apricot jam
Dish: Flan dish (30 cm)
2.5 litres capacity
Accessories: Wire
2.5 litres capacity
Accessories: Wire
rack
(runner 2)
Fruit Cake
1. Preheat oven on CIRCULAR 140 - 150°C with the Wire rack in
position.
2. Prepare the tin by lining with a double layer of greaseproof paper
on the inside and tie a double band of brown paper around the
outside.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Fold in half the flour using a metal spoon, then fold in the rest.
6. Stir in the almonds. Mix in the sherry, and then add the peel, cher-
4. Add the eggs one at a time, beating well after each addition.
5. Fold in half the flour using a metal spoon, then fold in the rest.
6. Stir in the almonds. Mix in the sherry, and then add the peel, cher-
ries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in the
baking powder.
7. Spoon mixture into the tin and spread evenly, removing all air pock-
ets. Make a small dip in the centre.
8. Place tin on the Wire rack and cook on CIRCULAR 140 - 150°C
for 120 - 135 mins. until a skewer inserted in the middle comes out
clean. Leave cake to cool in tin.
9. When completely cold wrap well in cling film and foil to store until
ready to decorate. The cake will keep for several months.
ingredients
Makes 1 cake
225
225
g butter
or margarine
225
225
g dark muscovado
sugar
225
225
g plain flour
4 eggs, beaten
50
50
g ground almonds
100 ml sherry
or brandy
75
or brandy
75
g candied peel
75
g glace cherries,
roughly chopped
250
250
g currants
250
g raisins
100
g pecan nuts,
broken into pieces
finely grated zest of 1
lemon
7.5 ml mixed spice
2.5 ml vanilla essence
2.5 ml baking powder
Dish: 20 cm round tin,
greased and lined
Accessories: Wire
finely grated zest of 1
lemon
7.5 ml mixed spice
2.5 ml vanilla essence
2.5 ml baking powder
Dish: 20 cm round tin,
greased and lined
Accessories: Wire
rack
(runner 2)
Recipes