Panasonic SDYD205 SDYD250 User Guide - Page 34
Gingerbread, Marbled Chocolate & Vanilla Cake, self raising flour
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BAKE ONLY C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Gingerbread 1 oz. 3 oz. 2 oz. 3 oz. 8 oz. (15/8 C) 11/2 tsp 11/2 tsp 1/2 tsp 1/2 tsp 5 fi.oz. 1 demerara sugar butter golden syrup black treacle plain flour ground ginger baking powder bicarbonate of soda salt milk medium sized egg, beaten ( ) : measurements not as precise as weight measurements. Marbled Chocolate & Vanilla Cake 8 oz. 3 oz. 4 8 oz. (15/8 C) 1 tsp 3 oz. 1 TBSP 1 TBSP butter caster sugar medium sized eggs self raising flour vanilla essence plain chocolate milk cocoa powder ( ) : measurements not as precise as weight measurements. 1 Warm sugar, butter, golden syrup and treacle together until just melted. This can be done on the hob or in the microwave oven (High power for 1 minute). 2 Stir in all of the sieved dry ingredients. 3 Mix in the milk and the beaten egg. 4 Beat thoroughly with a wooden spoon. 5 Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. 6 Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. 7 Select bake only program and enter 35 minutes on the timer. 8 After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time, select the bake only program again and enter a further 3 - 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period. 9 Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 - 10 minutes before removing from the bread pan and allowing to cool. 1 Cream together the butter and the sugar. 2 Beat in the eggs gradually. 3 Fold in the flour, then divide the mixture into two bowls. 4 Add the vanilla essence to one bowl and mix in. 5 Melt the chocolate with the milk and add to the other bowl with the cocoa powder, mix well. 6 Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. 7 Place alternate spoonfuls of the vanilla and chocolate mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Then using a spoon lightly swirl the two colours together so that they combine but are not mixed. 8 Select the bake only program and enter 50 minutes on the timer. 9 After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time, select the bake only program again and enter a further 3 - 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period. 10Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 - 10 minutes before removing from the bread pan and allowing to cool. 33