Levée de pâteP2P2P4Voir les conseils pour la levée de pâte.
Ramollir le beurreP3P3P550g- 500g /50g
Ramollir la glaceP4P4P6100- 1000 /50g
Ramollir le fromage crémeuxP5P5P750g- 500g /50g
Ramollir le jus congeléP6P6P8250ml - 1L /250ml
Faire fondre du beurreP7P7P950g- 500g /50g
Faire fondre le chocolat en morceauxP8P8P 10100g- 500g /50g
Faire fondre du fromageP9P9P 1150g- 500g /50g
Faire fondre des guimauvesP 10P 10P 12100- 500g /50g
• Par exemple, pour une pâte à pizza, mettez de l'eau à 37°C directement dans le récipient et dissolvez la levure dans l'eau, ajoutez 250 g de farine, 2 cuillères à
soupe d'huile d'olive extra vierge, 2 g de sel. Pétrissez bien jusqu'à l'obtention d'une pâte. Cette fonction peut être utilisée avec n'importe quelle autre recette de
pâte.
• Pour un meilleur résultat, nous vous recommandons d’utiliser cette fonction pour lever 250-500 g de pâte.
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