Descargar Imprimir esta página

SEVERIN BM 3989 Instrucciones De Uso página 29

Publicidad

Idiomas disponibles
  • MX

Idiomas disponibles

  • MEXICANO, página 63
Rye-wholemeal-wheat bread
Ingredients:
750g 900g
Ingredients
1
1
/
2
tsp. dry yeast
2
225
270
g
wheat flour type 1050
225
270
g
rye wholemeal flour
1
1
1
/
tsp. salt
2
/
1
tsp. sugar
1
2
285
340
ml
water
2
3
tbs. sourdough powder from sour
dough
Programme:
3 WHOLEMEAL
Browning:
Dark
Bran bread
Ingredients:
750g 900g
Ingredients
1
1
tsp. dry yeast
340
405
g
wheat flour type 550
125
175
ml
wheat bran
2
2
tbs. sugar
2
2
tbs. milk powder
1
2
tsp. salt
2
2
tbs. butter
225
270
ml
water
Programme:
1 STANDARD
Browning:
Medium
Pizza dough
Ingredients:
Ingredients
2
tsp.
dry yeast
400
g
wheat flour type 550
2
tsp.
salt
1
tsp.
sugar
3
tbs.
olive oil
230
ml
water
Programme:
8 DOUGH
-
Once the programme has finished, remove
the dough from the baking-tin.
-
Coat a baking tray with olive oil and spread
the dough out with a rolling pin.
-
Let the dough rise at room temperature for
approximately 30 minutes.
-
Spread the dough with the toppings of your
choice, and let it bake for 15-25 minutes at
200° C in a pre-heated oven, until the cheese
has melted and spread evenly, and the dough
is brown around the edges.
Wheat and rye bread
Ingredients:
750g 900g
1
1
1
/
tsp. dry yeast
2
225
270
g
225
270
g
1
1
/
2
tsp. salt
2
1
/
1
tsp. sugar
2
210
250
ml
110
135
ml
1
2
tsp. sourdough powder from sour
Programme:
Browning:
Oat flake bran bread
Ingredients:
750g 900g
1
1
tsp. dry yeast
270
325
g
80
100
g
1
1
1
/
tbs. sugar
2
1
1
/
2
tsp. salt
2
1
1
/
2
tbs. butter
2
300
360
ml
Programme:
Browning:
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are to be
found.
- Put up to 500g of the ready-to-bake
mixture and the required amount of dry
yeast into the baking-tin. Depending on
the size of the mix, it may be that only
half of the mix can be used at a time.
- Add the corresponding quantity of
liquid.
29
Ingredients
wheat flour type 550
rye flour type 1150
water
natural plain yoghurt, 3,5%
fat content
dough
1 STANDARD
Medium
Ingredients
wheat flour type 550
oat flake bran
milk
3 WHOLEMEAL BREAD
Medium

Publicidad

loading