7MAGIC SM-1511BM Anleitungshandbuch Seite 25

5. Brush the surface with sesame oil, preheat the oven to 180℃, put the bread dough at the middle layer and
bake for 20 minutes.
Original cake
Ingredients: 100g cake flour, 5 eggs, 50g edible oil, 80g sugar, a small amount of lemon juice, 55g milk.
Process:
1. Separate the egg white and egg yolk, add 20g sugar into the egg yolk, mix with egg beater at level 6 until the
sugar is completely melted. Add milk and continue to stir evenly at level 6
2. Pour edible oil and continue beating until fully emulsified.
3. Pour the cake flour through a sieve, and stir evenly into a fine egg yolk paste.
4. Put a few drops of lemon juice into the egg white, add sugar in three times and beat with an egg beater until it
is cotton-like.
5. Take 1/3 of the egg white, put them in the egg yolk paste and stir evenly, pour the paste back to the
remaining egg white and stir evenly to a fine cake paste
6. Brush edible oil on the surface of cake mold, then pour the cake paste into the mold
7. Preheat the oven to 150℃, set upper and lower pipe heating mode and baking time 50 minutes, then bake it
till golden color.
Chocolate cake
Ingredients: 150g egg liquid, 50g pure milk, 40g cocoa powder, 80g white sugar.
Process:
1. Add 150g egg liquid, beat with egg beater at level 6 until it is cotton-like, then take it out and set aside
2. Put 80g white sugar, 50g milk, and 40g cocoa powder into a bowl and stir into a fine powder with a stirring
paddle at level 6.
3. Pour the prepared fine powder into the beaten egg liquid and mix well.
4. Pour the mixed raw materials into the oil-brushed baking tray mold and put it in the oven for baking at 180°C.
5. After being baked and shaped, take them out from the mold and wait for cooling down before eating
Chocolate ice cream cake
Ingredients: 140g cream cheese, 140g dark chocolate, 220g milk, 100g powdered sugar, 240g whipped cream,
2g edible salt.
Process:
1. The outside of the square mold is wrapped with tin foil, and put a circle of baking paper inside
2. Add powdered sugar and a pinch of salt into cream cheese and mix it with a stirring paddle.
3. Chop the dark chocolate and heat it to melt, pour the melted chocolate into the cheese, then use a stirring
paddle to stir evenly. Take it out and place it on a tray for later use.
4. Put whipped cream in the pot and then stir until it is almost cotton-like.
5. Add the whipped cream in 2 times into the chocolate cheese and stir evenly, then pour the milk into it in 2
times and mix it well again.
6. Finally, pour it into the mold and put it in the refrigerator for several hours. Take it out and de-mould it.