Manual Bosch MUM52E32 (page 112 of 173) (English, German, Dutch, Danish, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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112 Robert Bosch Hausgeräte GmbH

Massa quebrada

oÉÅÉáí~=Ä~ëÉ

125 g de manteiga (à tempera-

tura ambiente)

100–125 g de açúcar

1 ovo

1 pitada de sal

Um pouco de casca de limão ou açúcar

baunilhado

250 g de farinha

um pouco de fermento em pó

 Com a vara para massas leves, misturar

todos os ingredientes ca. de ½ minuto na

fase 1 (1), depois, mais ca. de 2–3 minutos

na fase 6 (3).

A partir de 500 g de farinha:

 Com a vara para massas pesadas, amassar

durante ca. de ½ minuto na fase 1 (1) e,

depois, 3–4 minutos na fase 3 (2).

Quantidade máxima:

2 x a receita base

Massa levedada

oÉÅÉáí~=Ä~ëÉ

500 g de farinha

1 ovo

80 g de gordura (à temperatura ambiente)

80 g de açúcar

200–250 ml de leite morno

25 g de fermento fresco ou um pacotinho

de fermento seco

Raspa de casca de ½ limão

1 pitada de sal

 Amassar todos os ingredientes durante

ca. de ½ minuto na fase 1 e, depois,

amassar todos os ingredientes com

a vara para massas pesadas, durante

3–6 minutos, na fase 3 (2).

Quantidade máxima:

1,5 x a receita base

Massa batida

oÉÅÉáí~=Ä~ëÉ

300 g de farinha

3 ovos

se necessário, juntar 1–2 (10–20 g) colheres

de sopa de água fria

 Trabalhar todos os ingredientes ca. de 3 a 5

minutos na fase 3 (2) até formar uma massa.

Quantidade máxima: 1,5 x a receita base

Massa para pão

oÉÅÉáí~=Ä~ëÉ

750 g de farinha

2 pacotinhos de fermento em pó

2 colheres de chá de sal

450–500 ml de água quente

 Trabalhar todos os ingredientes durante

cerca. de ½ minuto na fase 1 e, depois,

cerca 4–5 minutos na fase 3 (2) com as varas

para massas pesadas

Maionese

2 ovos

2 cl. de chá de mostarda

¼lde óleo

2 colher de sopa de sumo de limão ou vinagre

1 pitada de sal

1 pitada de açúcar

Os condimentos têm que estar todos à mesma

temperatura.

 Misturar os ingredientes (excepto o óleo)

no misturador, na fase 3 (2) ou 4 (3), durante

alguns segundos.

 Comutar o misturador para a fase 7 (4)

e deitar lentamente o óleo através do funil,

continuando a mexer até que a maionese

tenha a consistência pretendida.

Consumir a maionese rapidamente,

não a guardar.

Preparado de mel para

barrar pão

30 g de manteiga (à temperatura

do frigorífico, 7 °C)

190 g de mel (à temperatura do frigorífico, 7 °C)

 Partir a manteiga em pedaços pequenos

e colocá-los no copo misturador.

 Juntar o mel e misturar ambos os

ingredientes, durante 15 segundos na fase

7 (4) no copo misturador.

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Bosch MUM52E32 Manual

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