Sunpentown Intl SUPER TURBO OVEN SO-2000 - Manual (Page 10)

10
SAGO PUDDING
Materials:
Large Sago 10 oz (1 1/3 cup)
Water 10 cups
Boiled Water 2 cups
Sugar 1 cup
Butter 3 tablespoons
Milk 1 cup
Ingredient:
Corn Starch 5 tablespoons
Water 6 tablespoons
Egg yolk
Vanilla Slice (Crushed) 3
Bean-Sand (Dou-Sha) 3
Steps:
1. Boil 10 cups of water and pour in sago. Cook at low heat
for 5 minutes, till sago appears transparent.
2. Boil 2 cups of water and add in sugar, butter and milk.
Immediately add in corn starch. Turn off the heat and add
vanilla. Add in egg yolk and mix well. Add in sago.
3. Add half of the mixture into baking pan, add bean-sand
(dou-sha), and add the other half. Pour over 2 tablespoon
of oil and bake at 480°F for 20 minutes till the top appear
golden brown.
EGG YOLK BISCUIT
Materials:
Flour 18 oz
Butter 9 oz
Sugar 2 oz
Egg Yolk 2
Bean-Sand 9oz
(Dou-Sha)
Salty Egg Yolk 12
Hot Water ½ cup
Steps:
1. Wrap the salty egg yolk inside bean-sand (dou-sha).
2. Mix flour, butter, sugar, and hot water together. Divide
into 12 pieces and press them into thin skins.
3. Wrap the bean-sand (dou-sha) inside the skin. Bake at
340°F for 10 minutes. Brush the egg yolk on the surface.
Bake at 340°F for another 10 minutes.