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Opskrifter
Rørdej (grundopskrift) trin 3-4
Ingredienser:
250g blødt smør eller margarine, 250g sukker, 1 brev vaniljesukker eller citronaro-
ma, 1 knivspids salt, 4 æg, 500g hvedemel, 1 brev bagepulver, ca. 1/8 l mælk.
Tilberedning:
Kom hvedemelet og de øvrige ingredienser i røreskålen, de røres med omrøreren
30 sekunder på trin 1, herefter ca. 3 minutter på trin 3. Smør en bageform eller læg
bagepapir i formen, kom dejen i og bag den. Kontroller om kagen er gennembagt,
r den tages ud af ovnen: Det gøres ved at stikke en lille spids træpind i midten af
kagen. Hænger der ikke dej ved, er kagen gennembagt. Vend kagen ud på en
bagerist og lad den køle af.
Normalt komfur:
Isætningshøjde: 2
Varme: Elkomfur over- og undervarme 175-200°, gaskomfur: 2-3
Bagetid: 50-60 minutter
Denne opskrift kan alt efter smag fx tilsættes 100g rosiner eller 100g nødder
eller100g reven chokolade. Desuden er der ingen grænser for variationsmuligheder.
Hørfrøboller trin 1-2
Ingredienser:
500-550g hvedemel, 50g hørfrø, 3/8 l vand, 40 g gær, 100g godt afdryppet magerk-
vark, 1 tsk salt. Pensling: 2 spsk vand.
Tilberedning:
rfrøene sættes i blød i 1/8 l lunkent vand. Det øvrige lunkne vand (1/4 l) kommes i
reskålen, drys gæren i, kvark tilsættes. Æltes godt med dejkrogen på trin 2.
Gæren skal være fuldstændigt opløst. Mel, hørfrø og salt kommes i røreskålen.
Æltes på trin 1, herefter stilles maskinen på trin 2, og dejen æltes 3-5 minutter. Dæk
dejen til og lad den hæve 45-60 minutter på et lunt sted.
Æltes herefter godt. Tag dejen du af skålen og form 16 boller. Læg vådt bagepapir
på en bageplade og stil bollerne på det, lad dem hæve15 minutter. De pensles
herefter med lunkent vand og stilles i ovnen.
Normalt komfur:
Isætningshøjde: 2
Varme: Elkomfur over- og undervarme 200-220° (5 minutter forvarmet),
gaskomfur: 2-3
Bagetid: 30-40 minutter
36
DK
4....-06-KM 2718 12.08.2002 12:21 Uhr Seite 36
36


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