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450g 700g 900g 1000g 1100g 1200g 1400g
Korrelgist
Levure en granulés
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4 2 2 1⁄4
Of verse gist
Ou levure fraîche
7,5g 11,5g 15g 16,5g 18g 20g 23g
Witte bloem
Farine pour pain
blanc
315g 490g 630g 700g 770g 840g 980g
Zout
Sel
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Bruine suiker
Cassonade
1 1 1/2 2 2 2 1/2 2 1/2 3
Melkpoeder
Lait en poudre
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Boter
Beurre
1 1 1/2 2 2 2 1/2 2 1/2 3
Olijfolie
Huile d’olive
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Room
Crème
1 1 1/2 2 2 2 1/2 2 1/2 3
Rozijnen in rum
gedrenkt
Raisins macérés au
rhum
50g 80g 100g 110g 120g 130g 154g
Eierdooier
Oeufs
1 1 1 1 1 1 1
Water
Eau
185ml 290ml 370ml 410ml 495ml 495ml 574ml
Bereidingstip :
De rozijnen gedurende 12 uren in rum drenken, daarna goed laten uitlekken en in bloem wentelen. De
rozijnen tenslotte langzaam toevoegen na de bieptoon.
Conseil de préparation :
Faire macérer les raisins dans le rhum pendant 12 heures, puis les égoutter et les rouler dans la farine.
Ajoutez lentement les raisins après le signal sonore.
2120
PROGR. “BASIC”
RUMROZIJNENBROOD
PAIN AUX RAISINS AU RHUM
15


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Others manual(s) of Domo B3990

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