Sunpentown Intl SUPER TURBO OVEN SO-2000 - Manual (Page 9)

9
ROAST MILKFISH STOMACH
Materials:
Milkfish Stomach 2 pieces
Green Onion (Chopped) 2 stalks
Garlic (Crushed) 3 cloves
Chili (Sliced) 2 pieces
Ginger (Sliced) 5 slices
Ingredient Sauce:
Sand-Tea Sauce 2 tablespoons
(Sha-Cha Jiang)
Soy Sauce little
Sugar little
Salt little
Cooking Wine little
Aluminum Foil 2 sheets
Steps:
1. Clean the milkfish stomach and marinate with salt and
cooking wine.
2. Put green onion, ginger, and chili into the ingredient
sauce. Pour the sauce into the milkfish stomach.
3. Wrap the milkfish stomach with aluminum foil and roast at
450°F for 15 minutes.
4.
5.
6.
SPONGE CAKE
Material:
Cake Flour 7 oz
Sugar 5 oz
Egg 4
Ingredient:
Salad Oil 1 tablespoon
Concentrated Vanilla 1 teaspoon
Salt little
Cream of Tartar 1 teaspoon
Steps:
1. Separate the egg yolk and egg white.
2. Stir egg white till it is firm, add sugar and stir till it is well
mix.
3. Add salad oil, salt, concentrated vanilla into egg yolk and
stir.
4. Add egg yolk mixture into egg white and stir.
5. Add 1/3-1/2 of cake flour into the egg mixture and mix
well. Repeat till all the cake flour is mixed.
6. Spread oil on the baking pan and pour the egg mixture
into the baking pan.
7. Preheat the oven at 300°F for 3 minutes and put in the
baking pan. Bake at 480°F for 10 minutes and bake at
375°F for 10 minutes.
Note: Do not open the lid while baking. Press the middle of
the cake to check whether it bounces back. Or pierce a stick
into the cake to check whether anything sticks to it. The cake
is done if nothing sticks to it. Take it out from oven and place
it up side down. Serve after it cools down.