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it
Ingredienti 500 gr
Pronto in... 40min
Latte
Zucchero
Riso (vialone nano)
Bustina di vaniglina
500 gr/ml
50 gr
50 gr
1
Riz au lait
1. Posizionare la pala mescolatrice nella propria sede.
2. Versare gli ingredienti nella teglia impastatrice seguen-
do l’ordine indicato in ricetta.
3. Inserire la teglia impastatrice all’interno del forno e sele-
zionare il programma AU 20.
4. Premere il tasto START/STOP.
CONSIGLIO: versate il composto in ciotoline individuali e fate
rareddare in frigorifero. Servite dopo avervi spolverizzato
sopra la cannella macinata.
Ingredienti 1000 gr
Pronto in... 3h 15min
Latte
Burro a temp. ambiente
Uova
Farina “0” di forza
Zucchero
Sale
Lievito di birra fresco
Per la glassa (operazione da fare al termine della lievitazione
prima di cucinare)
Farina di mandorle
Zucchero
Albume
Zucchero granella
80 gr/ml
150 gr
200 gr (3/4)
580 gr
100 gr
6 gr
15 gr
100 gr
100 gr
2
quanto basta
Torta veneziana
1. Posizionare la pala mescolatrice nella propria sede.
2. Versare gli ingredienti nella teglia impastatrice seguen-
do l’ordine indicato in ricetta.
3. Con l’aiuto di un mestolo, amalgamare per qualche se-
condo gli ingredienti manualmente.
4. Inserire la teglia impastatrice all’interno del forno e sele-
zionare il programma AU 16.
5. Premere il tasto START/STOP.
6. Al termine della lievitazione il forno va in stand-by (quan-
do il display segnala che manca unora e 10 min. al termi-
ne della cottura). Togliere la teglia impastatrice dal forno
e spalmare la glassa sopra l’impasto e in ne cospargere
tutta la supercie con lo zucchero in granella. Posizionare
la teglia impastatrice in forno (non serve premere il tasto
START/STOP).
PREPARAZIONE DELLA GLASSA: montare gli albumi, con la fari-
na di mandorle, lo zucchero e mescolare bene.
31


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