Team kalorik TKG BBA 1 Manual Del Usuario página 40

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6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
CAKE
Programme: 6 (CAKE) – Weight: 550g/1400g
Use the "CAKE" setting to make cake.
Honey Cake
Ingredients:
550g
3 or 4 eggs
120g of sugar
1/3 teaspoon of salt
3 tablespoons of honey
2 tablespoons of milk
120g of self-rising flour
2 tablespoons of salad oil
15g of cake oil
½ tablespoon of custard powder
Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.
1. Put the eggs, sugar and salt in a container and stir with a hand mixer to produce foam.
2. Add honey and salad oil in the mixture and stir again with the hand mixer.
3. Put self-rising powder in the mixture and stir evenly.
4. Pour milk into the mixture and stir evenly by hand with a beater.
5. Sprinkle the baking tin with oil and pour the mixture into the baking tin.
6. Insert the baking tin in the bread maker. Close the lid.
7. Select the desired programme.
8. Press the START/STOP key.
9. Using oven mitts, remove the cake after the baking time has elapsed.
10. Let it cool down on a wire rack before slicing it.
Sponge Cake
Ingredients:
550g
3 or 4 eggs
120g of sugar
120g of self-rising flour
60g of vegetable oil
15g of cake oil
½ teaspoon of custard powder
1/3 teaspoon of baking powder
Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.
1. Put the eggs, sugar and half of the vegetable oil in a container and stir with a hand mixer
until the sugar is melted.
2. Add cake oil in the mixture and stir again with the hand mixer.
3. Put the remaining vegetable oil, the self-rising flour, the custard powder and the baking
powder in the mixture and stir for approximately 4 minutes with the hand mixer at high
speed until sufficient foam has been produced.
4. Sprinkle the baking tin with oil and pour the mixture into the baking tin.
5. Insert the baking tin in the bread maker. Close the lid.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
1400g
6 or 7 eggs
250g of sugar
1 teaspoon of salt
6 tablespoons of honey
4 tablespoons of milk
250g of self-rising flour
4 tablespoons of salad oil
30g of cake oil
1 tablespoon of custard powder
1400g
6 or 7 eggs
250g of sugar
250g of self-rising flour
120g of vegetable oil
30g of cake oil
1 teaspoon of custard powder
½ teaspoon of baking powder
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Assembly page 40/132
TKG BBA 1 – 071212