Manual Bomann BBA 5002 CB (page 53 of 74) (English, Dutch, French, Italian, Spanish)

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Pane ai 7 cereali

Ingredienti

Acqua 300 ml

Burro/margarina 1 ½ tbs

Sale 1 tsp

Zucchero 2 1/2 tbs

Farina tipo 1150 240 g

Farina integrale 240 g

7 tipi di cereali 60 g

Lievito secco 1 pacchetto

Programma “VOLLKORN”

Ammollare i cereali interi.

Pane ai semi di girasole

Ingredienti

Acqua 350 ml

Burro 1 tbs

Farina tipo 550 540 g

Semi di girasole 5 tbs

Sale 1 tsp

Zucchero 1 tbs

Lievito secco 1 pacchetto

Programma “NORMAL”

Consiglio: È possibile sostituire i semi di girasole con i semi di

zucca. Arrostire i semi in una padella per un gusto più intenso.

Pane bianco del contadino

Ingredienti

Latte 300 ml

Margarina/burro 2 tbs

Sale 1 1/2 tsp

Zucchero 1 1/2 tsp

Farina tipo 1050 540 g

Lievito secco 1 pacchetto

Programma “NORMAL”, “SCHNELL” o “ULTRA SCHNELL”

Pane lievitato

Ingredienti

Lievito secco 50 g

Acqua 350 ml

Margarina/burro 1 1/2 tbs

Sale 3 tsp

Zucchero 2 tbs

Farina tipo 1150 180 g

Farina tipo 1050 360 g

Lievito 1/2 pacchetto

Programma “NORMAL”

Attenzione:

Regolare le ricette in base al peso.

Ricette impasto

Baguette francese

Ingredienti

Acqua 300 ml

Miele 1 tbs

Sale 1 tsp

Zucchero 1 tsp

Farina tipo 550 540 g

Lievito secco 1 pacchetto

Programma “TEIG”

Dividere l’impasto in 2-4 parti e formare pagnotte lunghe. Lasciar

lievitare per 30-40 minuti. Tracciare una croce diagonale sulla

parte superiore e infornare.

Pizza

Ingredienti

Acqua 300 ml

Sale 3/4 tsp

Olio di oliva 1 tbs

Farina tipo 405 450 g

Zucchero 2 tsp

Lievito secco 1 pacchetto

Programma “TEIG”

• Lavorare l’impasto, collocarlo in un contenitore rotondo e la-

sciarlo lievitare per 10 minuti. Bucherellare varie volte con una

forchetta.

• Versare salsa per pizza sull’impasto e aggiungere gli ingre-

dienti desiderati.

• Lasciar cuocere per 20 minuti.

Marmellata

Ingredienti

Frutta 500 g

Zucchero di canna “2:1“ 250g

Succo di limone 1 tbs

Programma “MARMELADE”

• Tagliare a pezzetti la frutta prima di procedere.

• La frutta indicata di seguito è particolarmente adatta alle ricette

qui riportate: fragile, more, mirtilli o una miscela di questa frutta.

• Mettere la marmellata in bottiglie pulite, chiudere il coperchio e

collocare le bottiglie per circa 10 minuti rovesciate (per control-

lare che il coperchio sia ben chiuso)!

Marmellata d’arance

Ingredienti

Arance 400 g

Limoni 100 g

Zucchero di canna “2:1” 250 g

Programma “MARMELADE”

Sbucciare e tagliare a cubetti o a pezzi.

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Bomann BBA 5002 CB Manual

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