250 g glutinous rice flour
200 g water
180 g caster sugar

Caramel Ingredients:
60 g caster sugar
60 g water

Tools:
6-inch round cake tin
banana leaves; softened by boiling
aluminium foil

Preparation:
1. Line a 6-inch round cake tin with softened banana leaves. Set aside.

2. Select “Cooker” mode and set temperature and time at 140°C; 10 minutes. Add 60 g caster sugar into the inner pot and starting heating until fully melted. Add 60 g water to form a caramel syrup. Remove and let cool completely.

3. In a large mixing bowl, combine all batter ingredients and stir until smooth and lump-free.

4. Pour in the reserved cooled caramel syrup and mix thoroughly until well combined.

5. Strain (if necessary) and pour the batter into the prepared 6-inch round tin lined with banana leaves. Gently tap the tin a few times to release air bubbles.

Cooking Steps:
1. Insert a rack and add 1 liter of water into the inner pot. Select “Steam” mode and set temperature and time at P1; 4 hours, start preheating.

2. Once preheated, place the round tin onto the rack, and start steaming.During steaming, monitor the water level and top up with hot water when necessary.

3. Remove from the steamer and allow to cool completely before unmoulding and slicing to serve.

Tips:
– Recommended to use grill pot as the inner pot (for steaming).

粉浆材料：
250 克 糯米粉
200 克 水
180 克 细砂糖

焦糖材料：
60 克 细砂糖
60 克 水

工具：
六寸圆形蛋糕模
香蕉叶；煮软
锡箔纸

事前准备：

1. 将一个六寸圆形蛋糕模铺上香蕉叶，备用。

2. 选择“Cooker”模式，设定温度和时间为140°C；10分钟。将60克细砂糖放入内锅，开始加热直至糖完全溶解，加入60克水形成焦糖水，取出并放凉备用。

3. 在一个搅拌碗中加入所有粉浆材料，搅拌至无颗粒、顺滑的米浆状态。

4. 倒入已放凉的备用糖浆中，充分搅拌均匀。

5. 将面糊过滤后（如有需要），倒入已铺好香蕉叶的6寸圆模中，轻敲几下排出气泡。

做法：
1. 置入架子并加入1公升的水至内锅中。选择“Steam” 模式，设定温度和时间为P1; 4 小时，开始预热。

2. 预热完成后，将圆模放在内锅中的架子上，开始蒸煮。蒸煮期间需要注意水量，需要时添加热水继续蒸煮。

3. 蒸好后取出，完全放凉后再脱模及切片享用。

贴士：
– 建议使用烤锅作为内锅(蒸煮模式)。

Toppings (Optional):
cherry tomatoes; halved
onion; sliced
black olives
fresh rosemary
sea salt
black pepper powder
olive oil, as needed, for drizzling

Tools:
9-inch square baking pan; wire rack

Preparation:
1. Add instant yeast into the water and gently stir until dissolved, set aside.

2. Combine high protein flour, salt and caster sugar, mixing well.

3. Pour the reserved water and olive oil into the flour mixture. Mix with a spatula until no dry flour remains and the dough becomes sticky and cohesive. Let the dough rest for 30 minutes to hydrate fully (autolyse).

4. Conduct a total of three sets of folds, each set spaced 20–30 minutes apart. This helps build structure and elasticity gradually.

5. After the third fold, cover the bowl with cling wrap. Place in a warm area and ferment for 60–90 minutes, or until the dough doubles in size (1.5–2 times).

6. Brush the baking pan generously with olive oil. Transfer the fermented dough into the pan. With oiled fingertips, gently stretch and press the dough to fill the corners of the pan. Cover and rest for 30–45 minutes.

7. Use your fingertips to create dimples across the dough surface. Drizzle generously with olive oil. Arrange cherry tomatoes, onions, olives, and your preferred toppings. Finish with rosemary, sea salt, and black pepper powder.

Cooking Steps:
1. Select “Air Crisp” mode, set temperature and time at 160°C; 20 minutes, start preheating.

2. Once preheated, place the dough into the inner pot and start baking.

3. Once baked, remove the focaccia and cool on a wire rack to room temperature before serving.

Tips:
– Recommended to use grill pot as the inner pot

– Feel free to customize the surface toppings: garlic slices, spring onions, cheese, smoked paprika, or other herbs.

面团材料：
350 克 高筋面粉
310 克 清水
3 克 速发酵母
6 克 盐
15 克 砂糖
35 毫升 橄榄油

表面配料（随喜）：
樱桃番茄；切半
洋葱；切片
黑橄榄
迷迭香
海盐
黑胡椒粉
适量橄榄油；淋面用

工具：
9吋方形烤盘; 晾网

事前准备：
1. 将酵母加入清水中轻轻搅拌，使其溶解，备用。

2. 将高筋面粉、盐和砂糖混合均匀。

3. 把备用的水和油倒入面粉混合物中，用刮刀搅拌至无干粉并且呈湿粘状即可。置放一旁水合30分钟。

4. 进行共三次的折叠，每隔 20–30 分钟进行一次。这可让面团逐渐变得光滑、有弹性。

5. 在完成第三次的折叠后，盖上保鲜膜，置于温暖处发酵 60–90 分钟，或直至面团膨胀至1.5-2 倍大。

6. 将烤盘均匀地抹上橄榄油，然后把发酵好的面团转移到烤盘上。用沾油的指尖轻轻推开，让面团铺满烤盘四角。盖上保鲜膜让面团松弛 30–45 分钟。

7. 用手指在面团上按压戳出凹洞。表面淋上足量的橄榄油，摆上番茄、洋葱、橄榄等配料，最后撒些迷迭香、海盐和黑胡椒粉。

做法：
1. 选择“Air Crisp”模式，设定温度和时间为160°C; 20分钟，开始预热。
2. 预热完成后，将面团放入内锅中，开始烘烤。
3. 烘烤完成后，将佛卡夏面包取出放在晾网上冷却至室温，即可享用。

贴士：
– 建议使用烤锅作为内锅。

– 表面配料可依喜好自由变化：如蒜片、青葱、芝士、烟熏辣椒粉或其他香草等。

160 g unsalted butter; softened at room temperature
80 g icing sugar; sifted
2 g salt
vanilla extract, to taste
30–35 g milk; at room temperature
190 g cake flour; sifted
40 g almond flour; sifted (see tips)

Tools:
Cooling rack

Preparation:
1. Line the multi-function rack (lower rack) with baking paper or a silicone baking mat.
2. Prepare a piping bag fitted with a large star piping tip.

Cooking Steps:
1. Select “Oven” mode, set the temperature and time at 140°C; 30 minutes, start preheating.

2. Place the softened unsalted butter into a mixing bowl. Using a hand mixer on low speed, beat until smooth.

3. Add icing sugar and salt. Continue mixing on low speed until the mixture becomes slightly paler and smooth. Do not whip until fluffy.

4. Add vanilla extract and mix well.

5. Add milk in 2–3 additions, mixing well after each addition until the batter is fully emulsified and smooth.

6. Add sifted cake flour and almond flour. Switch to a spatula and fold gently until no dry flour remains.

7. Transfer the batter into the prepared piping bag. Pipe Christmas-themed shapes (see tips) using the large star piping tip onto the prepared lined lower rack.

8. Once preheated, place the rack into the inner pot and bake for 20–25 minutes, until fully baked.

9. Remove from the inner pot and transfer the cookies to a cooling rack. Allow to cool completely before decorating or serving.

Tips:
– Almond flour enhances aroma and helps the piped patterns hold their shape.

– If the batter feels too stiff, add a small amount of milk (5g at a time) to adjust the consistency.

– In warm weather or if the patterns lose definition, chill the piped cookies for 10–15 minutes before baking.

– If the preset baking time is insufficient during the process, you may extend the baking time as needed.

– Recommended to use grill pot as the inner pot.

Shaping Tips:
Piped Christmas Tree

1. Before step 7, add a suitable amount of matcha powder to most of the batter as needed. For the remaining batter, add a suitable amount of cocoa powder, mixing until the colors are even respectively. If the batter is too stiff, add small amounts of milk (5g each time).

2. Transfer the green batter to a piping bag fitted with a large star-shaped nozzle.

3. On the prepared lined lower rack, pipe the batter layer by layer from bottom to top, gradually decreasing in diameter to form a cone shape. Pipe each layer with short strokes to avoid blurring the pattern due to long strokes.

4. Transfer the dark brown batter to a piping bag fitted with a large star-shaped nozzle. Pipe the trunk shape using short, quick strokes below the already formed Christmas tree cone.

5. Check the overall height and stability, then place it in the preheated inner pot for baking.

6. Once completely cooled, drizzle with white chocolate to create a snowy effect and garnish with sugar pearls or silver beads.

Piped Santa Claus

1. Before step 7, allocate a portion of the batter as needed, adding an appropriate amount of red velvet powder and mixing until the color is even. If the batter is too stiff, add small amounts of milk (5g each time).

2. Transfer the plain batter into a piping bag fitted with a large star-shaped nozzle.

3. On the prepared lined lower rack, pipe circles as the base for the face. Below the face, pipe short, layered strokes to create a beard, giving the edges a fuzzy texture.

4. Transfer the red batter into a piping bag fitted with a large star-shaped nozzle. Pipe a Santa hat shape above the face, making sure it’s slightly taller. Pipe red batter for the nose and cheeks.

5. Once the overall shape is complete, place it in the preheated inner pot for baking.

6. After completely cooled, decorate the eyes with chocolate beads and add white chocolate or icing sugar to the top of the hat for snow effect.

主要材料：
160 克 无盐牛油；室温软化
80 克 糖粉；过筛
2 克 盐
适量 香草精
30–35 克 牛奶；室温
190 克 低筋面粉；过筛
40 克 杏仁粉；过筛（参考贴士）

工具：
冷却架

事前准备:
1. 在多功能架（低架）铺上烘焙纸或硅胶垫。
2. 准备一个裱花袋以及对应的大号星形花嘴。

做法：
1. 选择“Oven”模式，设定温度和时间为140°C; 30分钟，开始预热。

2. 将软化的无盐牛油放入一个搅拌盆，用手持打蛋器低速搅拌至顺滑。

3. 加入糖粉和盐，继续低速搅拌至颜色略变浅、质地细腻，请勿打发至蓬松。

4. 加入香草精，搅拌均匀。

5. 分 2至3 次加入牛奶，每次加入牛奶后都搅拌至完全乳化顺滑。

6. 加入过筛的低筋面粉与杏仁粉，改用刮刀切拌至无干粉。

7. 将面糊装入裱花袋，用大号星形花嘴，在已铺上烘焙纸的低架上挤出圣诞造型（参考贴士）。

8. 将低架置入已预热好的内锅中，烘烤20-25分钟至熟透。

9. 出锅后，将曲奇转移至冷却架，待完全放凉后即可装饰点缀或享用。

贴士：
– 杏仁粉可提升香气，并帮助挤花纹路定型。
– 若面糊偏硬，可少量补充牛奶（每次 5 克）。
– 天气炎热或花纹易塌，可将挤好的曲奇冷藏 10–15 分钟再烘烤。
– 过程中若预设的烘烤时间不够，您可以根据需要延长时间。
– 建议使用烤锅作为内锅。

造型贴士：
圣诞树造型

1. 根据所需，在步骤7之前分出大部分面糊加入适量的抹茶粉，剩余的面糊可加入适量的可可粉，分别混合至颜色均匀。若面糊偏硬，可少量补充牛奶（每次 5 克）。

2. 将绿色面糊装入裱花袋，装上大号星形花嘴。

3. 在已铺上烘焙纸的低架上由下往上分层挤花，每一层直径逐渐缩小，形成锥形。每一层以短挤方式完成，避免一次性长挤导致花纹模糊。

4. 将深褐色的面糊装入裱花袋，装上大号星形花嘴，在已成型的圣诞树锥形下方以短挤方式挤出树干的形状即可。

5. 完成后检查整体高度与稳定度，再置入已预热的内锅烘烤。

6. 完全冷却后，可淋白巧克力作为雪景，并点缀糖珠或银珠装饰。

圣诞老人造型

1. 根据所需，在步骤7之前分出部分面糊，加入适量的红丝绒粉混合至颜色均匀。若面糊偏硬，可少量补充牛奶（每次 5 克）。

2. 将原味面糊装入裱花袋，装上大号星形花嘴。

3. 在已铺上烘焙纸的低架上，先挤出圆形作为脸部基础。在脸部下方以短挤方式叠出胡子层次，使边缘呈毛绒感。

4. 将红色面糊装入裱花袋，在脸部上方挤出圣诞帽造型，可略微加高。再用红色面糊挤成鼻子和两颊。

5. 完成整体造型后，再置入已预热的内锅烘烤。

6. 完全冷却后，用巧克力珠装饰眼睛，并可在帽顶加上白巧克力或糖霜作为装饰。

Supporting Ingredients:
250 g meat / seafood
300 g vegetables
2 eggs (optional)
60 g cooking oil

Seasoning Ingredients:
2 packet of store-bought fried rice vermicelli paste (recommended Adabi brand)
400 g water (approximately equal to the weight of the rice vermicelli)

Preparation:
1. Cut the meat / seafood into bite-sized pieces. If needed, lightly season with a pinch of salt and set aside.

Cooking Steps:
1. Select “Cooker” mode, set the temperature and time at 180°C; 20 minutes. Pour the cooking oil into the inner pot and start heating for approx. 2 minutes.

2. Add fried rice vermicelli paste (see tips) and sauté briefly until fragrant.

3. Add meat / seafood and stir-fry for approx. 2 minutes until partially cooked.

4. Add water. Bring to a boil, then add the soaked rice vermicelli and vegetables.

5. Switch the setting to “Steam” mode, set the temperature and time at P1; 3 minutes， allowing the rice vermicelli to fully absorb the sauce.

6. If using eggs, crack them into the pot before the steaming is complete, gently stir to combine, then cover with glass lid and continue braising until done.

7. Transfer the fried rice vermicelli to a serving plate and enjoy while hot.

Tips:
– If the preset cooking time is insufficient during the process, you may extend the cooking time as needed.

– Adjust the amount of store-bought fried rice vermicelli paste according to the instructions on the packaging.

主要材料：
400 克 米粉；洗净，浸泡 5 分钟，沥干

辅助材料：
250 克 肉类/海鲜
300 克 蔬菜
2 粒 鸡蛋（随喜）
60克 食油

调味材料：
2包 市售炒米粉酱（推荐Adabi 牌子）
400 克 清水（相当于米粉的重量）

事前准备：
1. 将肉类/海鲜切好备用，若需要可撒上少许盐腌制。

做法：
1. 选择“Cooker”模式，设定温度和时间为 180°C；20分钟。将食油倒入内锅中，开始加热约2分钟。

2. 加入炒米粉酱（参考贴士），略炒至香气出来。

3. 加入肉类/海鲜，翻炒约2分钟至微熟。

4. 加入清水，煮滚后，即可放入浸泡过的米粉和蔬菜。

5. 转换设定至“Steam”模式，设定温度和时间为 P1; 3 分钟，让米粉充分吸收酱汁。

6. 若想加入鸡蛋，在接近完成之前打入锅中，轻轻拌散，盖上玻璃盖继续焖煮至完成。

7. 将炒好的米粉装盘，趁热享用。

贴士：
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。

– 可以根据市售炒米粉酱的包装指示调整用量。

Ground Paste Ingredients:
10 g garlics
20 g shallots
25 g anchovies
5 g belacan (shrimp paste)
2-4 bird’s eye chilies (cili padi), adjust to taste

Seasonings:
1 tbsp soy sauce
1 tsp anchovy seasoning powder
½ tsp pepper powder
½ tsp sugar

Garnishing Ingredients:
30 g anchovies, air-fried until crispy

Preparation:

1. Blend all ground paste ingredients into a smooth paste and set aside.
2. Beat the eggs and set aside.
3. Select “AirCrisp” mode, set temperature and time at 180°C; 8 minutes, start preheating. Toss 30 g of anchovies with a little oil, spread evenly in the grill pot once preheated, start air frying or until golden and crispy.

Cooking Steps:

1. Select “Cooker” mode, set temperature and time at 180°C; 20 minutes. Pour the cooking oil into the inner pot and start heating for approx. 1 minute. Add the reserved ground paste and sauté for approx. 2 minutes until fragrant.
2. Add fish cake slices and stir-fry for approx. 2 minutes until slightly browned.
3. Push the ingredients to one side of the inner pot, add the cooked rice, and loosen it with a spatula to ensure even heating.
4. Pour the beaten eggs into it. Once the eggs start to set, break them up with the spatula and stir-fry for approx. 6 minutes until the rice is well separated.
5. Add all the seasoning ingredients and continue stir-frying for approx. 2 minutes.
6. Add water spinach and stir-fry for approx. 1–2 minutes until the leaves are tender and aromatic.
7. Transfer the fried rice to a serving plate, topped with crispy fried anchovies. Serve hot.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
650 克 米饭；已煮熟、冷却
200 克 鱼饼；切片
100 克 翁菜；切段
3 粒 鸡蛋
40 克 食油

香料糊材料：
10 克 蒜头
20 克 小红葱
25 克 江鱼仔
5 克 峇拉煎
2-4 条 指天椒；根据口味调整

调味料：
1 汤匙 酱油
1茶匙 江鱼仔精
½ 茶匙 胡椒粉
½ 茶匙 糖

装饰材料：
30克 江鱼仔；炸脆

事前准备：

1. 将香料糊材料放入搅拌机中打成细腻糊状,备用。
2. 将鸡蛋打散，备用。
3. 选择“Air Crisp”模式，设定温度和时间为180°C；8分钟，开始预热。将30克的江鱼仔，加入少许食油拌匀，将江鱼仔平铺在已预热好的烤锅中，开始气炸或至金黄酥脆即可。

做法：

1. 选择“Cooker”模式，设定温度与时间为 180°C；20 分钟。将食油倒入内锅中，开始加热约 1 分钟。加入备用的香料糊，爆香约2分钟直至散发香气。
2. 加入鱼饼片，翻炒约 2 分钟直至表面微焦。
3. 将内锅中的食材推至一边，加入已煮熟的米饭，用锅铲拨散，使米饭均匀受热。
4. 将蛋液倒入，待蛋液稍微凝固，用锅铲拨散，翻炒约6分钟直至米饭粒粒分明。
5. 加入所有调味料，继续翻炒约2分钟。
6. 加入翁菜段，继续翻炒 1-2分钟直至菜叶微软且香气四溢。
7. 将炒饭盛出装盘，铺上炸好的江鱼仔，趁热享用。

贴士:
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。

Supporting Ingredients:
2 Chinese sausages; sliced
2 pcs salted fish; cut into small chunks
20 g ginger; julienned
450 g water
cooking oil, as needed
3 stalks spring onions; chopped

Marinade Ingredients:
½ tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
½ tbsp sesame oil
1 tsp sugar
1 tbsp cooking wine
½ tsp pepper
2 tbsp ginger juice
1 tbsp potato starch
2 tbsp cooking oil

Seasonings:
1 tbsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp cooking wine
1 tbsp sesame oil
½ tsp pepper

Preparation:

1. In a bowl, combine the chicken pieces with all the marinade ingredients. Mix well and let marinate for at least 1 hour or overnight.

Cooking Steps:

1. Select “Cooker” mode, set temperature and time at 180°C; 15 minutes. Add the cooking oil, Chinese sausage, salted fish and ginger into the inner pot, stir-fry for approx. 2 minutes until fragrant.
2. Add the marinated chicken pieces and stir-fry for approx. 3 minutes until slightly charred and aromatic.
3. Add the rinsed rice and all seasoning ingredients, stir briefly to combine.
4. Pour in water and mix gently.
5. Adjust the settings. Select “Rice” mode and set 10 minutes to start cooking.
6. When the screen displays “KEEP WARM”, the rice is ready. Sprinkle the chopped spring onions on top and serve hot.

Tips:
– If the preset cooking time (Cooker Mode) is insufficient, you can extend the time as needed.

主要材料：
300克 米；洗净沥干
2 个 鸡腿肉；切块

辅助材料：
2条 腊肠；切片
2 块 咸鱼；切小块
20 克 姜；切丝
450克 清水
适量 食油
3 棵 青葱；切葱花

腌制材料：
½ 汤匙 黑酱油
1 汤匙 酱油
2 汤匙 蚝油
½ 汤匙 麻油
1 茶匙 糖
1 汤匙 料酒
½ 茶匙 胡椒粉
2 汤匙 姜汁
1 汤匙 马铃薯粉
2 汤匙 食油

调味料：
1 汤匙 黑酱油
1½ 汤匙 蚝油
1 汤匙 酱油
1 茶匙 糖
1 汤匙 料酒
1 汤匙 麻油
½ 茶匙 胡椒粉

事前准备：

1. 在一个碗中，加入鸡腿肉和所有腌制材料，搅拌均匀。放置一旁腌制至少1小时或隔夜。

做法：

1. 选择 “Cooker”模式，设定温度和时间为 180°C；15 分钟。将适量食油，腊肠片,咸鱼块和姜丝加入至内锅中，翻炒约 2 分钟直至香气四溢。
2. 加入腌制好的鸡肉块，翻炒约 3 分钟直至微焦且散发香气。
3. 加入洗净的米和所有调味料，翻炒片刻至混合。
4. 加入清水，轻轻拌匀。
5. 调整设定。选择 “Rice” 模式，设定10分钟开始烹煮。
6. 当屏幕显示“KEEP WARM”时，即可取出，撒上葱花，趁热享用。

贴士:
– 过程中若预设的烹饪时间 (Cooker Mode) 不够，您可以根据需要延长时间。

Supporting Ingredients:
150 g shallots; sliced
50 g cooking oil
5 hard-boiled eggs; peeled
water, as needed

Seasonings:
4 tbsp soy sauce
2 tsp dark soy sauce
1 tsp white pepper
2 tsp five-spice powder
30 g rock sugar
2 tbsp rice wine

Cooking Steps:

1. Select “Cooker” mode, set temperature and time at 180°C; 2 hours. Pour the cooking oil into the inner pot and start heating for approx. 1 minute. Add the pork belly and sauté for approx. 7 minutes until lightly browned and some fat is rendered. Remove the browned pork belly from the pot and set aside.
2. Add the sliced shallots and continue sautéing for approx. 12 minutes or until lightly golden.
3. Return the pork belly to the pot. Add all the seasoning ingredients and stir-fry for approx. 2 minutes.
4. Add enough water to cover all ingredients. Adjust the temperature to 130°C, cover with the glass lid, and simmer for 45–55 minutes until the pork becomes tender.
5. Add the hard-boiled eggs and continue simmering for approx. 10 minutes with the glass lid covered to allow them to absorb the braising sauce.
6. Serve the braised pork and eggs over steamed rice while hot.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
500克 五花肉；切小块

辅助材料：
150 克 小红葱；切片
50 克 食油
5粒 全熟蛋；去壳
适量 清水

调味料：
4 汤匙 酱油
2 茶匙 黑酱油
1 茶匙 白胡椒粉
2 茶匙 五香粉
30 克 冰糖
2 汤匙 米酒

做法：

1. 选择“Cooker”模式，设定温度和时间为 180°C；2小时。将食油油倒入内锅中，开始加热约1分钟。加入五花肉，炒香约7分钟直至表面微微上色，并且逼出部分油脂。取出五花肉，放置一旁备用。
2. 加入小红葱片，继续炒香约12分钟直至呈微金黄色。
3. 将备用的五花肉重新加入锅中。加入所有调味料，继续翻炒约2分钟。
4. 加入适量清水以覆盖所有食材，调整温度至 130°C，盖上玻璃盖，炖煮 45–55 分钟直至五花肉软嫩。
5. 将去壳的全熟蛋加入锅中，盖上玻璃盖，继续炖煮约 10 分钟让蛋吸收卤汁。
6. 将卤肉与鸡蛋盛出，搭配米饭趁热享用。

贴士：
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。

Supporting Ingredients:
2 tbsp honey; for glazing
1 tsp orange zest (optional)

Marinade Ingredients:
80 g fresh orange juice
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sugar
½ tsp salt
1 tsp black pepper
1 tbsp orange zest

Preparation:

1. Rinse the chicken wingettes and pat dry with kitchen paper.
2. Mix all the marinade ingredients in a bowl, add in the wingettes and marinate for at least 15 minutes; or overnight in the fridge is recommended for better flavor.

Cooking Steps:

1. Select “BBQ” mode, set the temperature and time at 205°C; 12 minutes, start preheating with the air fryer lid covered.
2. Once preheated, place the marinated chicken wingettes into the inner pot and start BBQ with the air fryer lid covered until cooked.
3. Once cooking is complete, switch to “Broil” mode. Mix the honey with orange zest and brush evenly over the chicken wingettes, continue to broil at the default settings at 230°C for 4 minutes with the air fryer lid covered to brown the surface.
4. Remove the chicken wings, garnish with fresh orange slices if desired, and serve hot.

Tips:
– Recommended to use grill pot as the inner pot.

主要材料：
15 只 鸡中翅

辅助材料：
2 汤匙 蜂蜜；刷面用
1 茶匙 橙皮屑（随喜）

腌制材料：
80克 鲜榨橙汁
2 汤匙 酱油
1 汤匙 蚝油
2 茶匙 糖
½ 茶匙 盐
1 茶匙 黑胡椒
1 汤匙 橙皮屑

事前准备：

1. 将鸡中翅洗净后，用厨用纸巾擦干。
2. 将所有腌制材料放在一个碗中混合均匀，加入鸡中翅腌制至少15分钟；或建议冷藏隔夜更入味。

做法：

1. 选择“BBQ”模式，设定温度和时间为 205°C；12 分钟，盖上气炸锅盖，开始预热。
2. 预热完成后，将腌好的鸡翅放入内锅中，盖上气炸炉盖，开始烧烤。
3. 烹煮完成后，转换成“Broil”模式。将蜂蜜混合橙皮屑，均匀地刷在鸡翅表面。盖上气炸锅盖，继续以预设设置的 230°C 焗烤 4 分钟；让表皮焗烤上色均匀。
4. 取出鸡翅，可搭配鲜橙片，趁热享用。

贴士：
– 建议使用烤锅作为内锅。

Coffee Topping Ingredients:
30 g unsalted butter (softened)
30 g icing sugar
30 g beaten egg
30 g cake flour
½ tsp instant coffee powder (dissolved in a little water)

Tools:
A piping bag

Preparation:

1. Mix bread flour, milk powder, egg, milk and sugar until no dry flour remains. Cover with cling film and refrigerate overnight.
2. Take out the dough from the fridge. Dissolve yeast in a little water, add into the dough, and knead well.
3. Add softened butter and salt, continue kneading until the dough is smooth, elastic, and can be stretched into a thin membrane.
4. Place the dough in a greased bowl, cover with cling film, and let it rise in a warm place for approx. 1 hour until doubled in size.
5. Punch down the dough to release air. Divide into 4 equal portions, shape into balls, and let them proof again for approx. 45 minutes until doubled in size.
6. Meanwhile, prepare the coffee topping. Beat softened butter with icing sugar until light and fluffy. Gradually add the beaten egg in 3 portions, making sure each addition is fully incorporated.
7. Add dissolved coffee and cake flour, mixing until smooth. Transfer to a piping bag.
8. Pipe the coffee topping onto each proofed dough in a spiral pattern.

Cooking Steps:

1. Select “Oven” mode, set the temperature and time at 150°C; 20 minutes, start preheating.
2. Once preheated, place the doughs into inner pot and start baking.
3. Remove the buns from the pot, and let it cool on a wire rack to room temperature. Best served with butter.

Tips:
– Recommended to use grill pot as the inner pot.

面团材料：
250 克 高筋面粉
15 克 奶粉
1 颗 鸡蛋（约 50 克）
100 毫升 牛奶
45 克 砂糖
½ 茶匙 速发酵母
25 克 牛油（室温软化）
½ 茶匙 盐

咖啡酥皮材料：
30 克 无盐牛油（软化）
30 克 糖粉
30 克 鸡蛋液
30 克 低筋面粉
½ 茶匙 速溶咖啡粉（以少许水融化）

工具：
一个挤花袋

事前准备：

1. 将高筋面粉、奶粉、鸡蛋、牛奶和砂糖混合均匀至无干粉状态，用保鲜膜包裹，放入冰箱冷藏隔夜。
2. 从冰箱取出面团，将酵母加入少许水化成膏状，加入面团中，揉匀。
3. 加入软化牛油和盐，继续揉至面团光滑有弹性，可以拉出薄膜。
4. 将面团放入抹油的盆中，盖上保鲜膜，放置在温暖处发酵约1小时至体积呈两倍大。
5. 将发酵好的面团取出，轻压排气。将面团分成4等份后滚圆，继续发酵约45分钟至体积呈两倍大。
6. 同时，可以准备咖啡酥皮。将软化牛油和糖粉一起搅拌打发至蓬松。将蛋液分三次加入，确保每一次的蛋液加入都充分的打发。
7. 加入即溶咖啡和低筋面粉，充分搅拌均匀至糊状，装入挤花袋中备用。
8. 将咖啡酥皮糊以螺旋状挤在每个发酵完成后的面团上。

做法：

1. 选择“Oven” 模式，设定温度和时间为150°C; 20分钟，开始预热。
2. 将面团放入预热好的内锅中，开始烘烤。
3. 从内锅取出面包，放在晾网上冷却至室温。搭配牛油享用为佳。

贴士：
– 建议使用烤锅作为内锅。

Rice Marinades:
1 tsp salt
1 tbsp sesame oil

Chicken Marinades:
2 tbsp oyster sauce
1 tsp salt
a pinch of pepper
1 tbsp sesame oil

Seasonings:
1 tsp salt; adjust to taste
1 tsp chicken stock powder

Garnishing Ingredients:
chopped spring onions
crispy shallots
fried ginger shreds

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 240°C; 1 hour. Add the rice and water into the inner pot and startheating for approx. 8 minutes until it comes to a boil.

2. Once boiling, adjust the temperature to 108°C and add the chicken breast. Cover with the glass lid and simmer for approx. 20 minutes. Remove the chicken breast only, shred it, and set aside.

3. Continue cooking the congee until it reaches your preferred consistency. Add all seasoning ingredients and stir well.

4. Ladle the congee into bowls, add shredded chicken, and top with spring onions, crispy shallots and fried ginger shreds. Serve hot.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
100 克 香米；洗净及沥干
100 克 日本米；洗净及沥干
2200 毫升 水
400 克 鸡胸肉

腌制米材料：
1 茶匙 盐
1 汤匙 麻油

腌制鸡胸肉材料：
2 汤匙 蚝油
1 茶匙 盐
少许 胡椒粉
1 汤匙 麻油

调味料：
1 茶匙 盐；适量调味
1 茶匙 鸡精粉

装饰材料：
葱花
油葱酥
炸姜丝

做法：
1. 选择 “Cooker” 模式，设定温度和时间为 240°C；1 小时。将米和水放入内锅后，开始加热约8分钟直至沸腾。

2. 水沸腾后，将温度调整至 108°C，放入鸡胸肉，盖上玻璃盖焖煮约 20 分钟。焖煮完成后，只将鸡胸肉取出，拆丝备用。

3. 将粥底继续在锅内烹煮至个人喜爱的浓稠度，加入所有调味料并搅拌均匀。

4. 将粥盛入碗中，加入适量鸡丝，搭配葱花、油葱酥与炸姜丝，趁热享用。

贴士：
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。