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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
Melkpoeder
Lait en poudre
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4 2 2 1⁄4
Suiker
Sucre
1 1 1/2 2 2 2 1/2 2 1/2 3
Zout
Sel
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4 2 2 1⁄4
Kaneel
Cannelle
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4 2 2 1⁄4
Boter
Beurre
1 1 1/2 2 2 2 1/2 2 1/2 3
Eieren
Oeufs
1 1 2 2 2 2 3
Halfvolle melk
Lait demi-écrémé
112ml 175ml 225ml 250ml 275ml 300ml 350ml
Water
Eau
tot 185ml tot 290ml tot 370ml tot 410ml tot 495ml tot 495ml tot 574ml
Chocoladedruppels
Billes en chocolat
1 1 1⁄2 2 2 1⁄4 2 1⁄2 2 3⁄4 3
Bereidingstip :
De kaneel mag indien gewenst weggelaten worden. Klop de eieren los en vul aan met water en melk tot
de benodigde hoeveelheid. Het water kan ook volledig door melk vervangen worden. Voeg de
chocoladedruppels langzaam na de bieptoon toe. Gebruik geen gewone chocolade of chocoladehagel.
Die zou smelten. Er bestaan chocoladebolletjes in de handel die speciaal voor gebak of brood bedoeld
zijn.
Conseil de préparation :
La canelle peut éventuellement être supprimée. Battre les oeufs et ajouter la quantité d’eau et de lait
nécessaire. L’eau peut être complètement remplacée par le lait. Ajouter lentement les billes en chocolat
après le signal sonore. Ne pas utiliser de chocolat normal ou des granulés de chocolat qui pourraient
fondre. Il existe dans le commerce des petites billes de chocolat spécialement conçues pour les gâteaux
ou le pain.
2524
PROGR. “BASIC”
CHOCOLADEBROOD - PAIN AU CHOCOLAT
17


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