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Domo DO9219W Genius Manual

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WAFFLE GENIUS - 19
FR
DU
EN
PRÉPARATION :
Délayez la levure dans le lait. Dans un autre saladier, mélangez la
farine, une pincée de sel, le sucre vanillé et le sucre cristallisé.
Mélangez bien ces ingrédients secs et ajoutez peu à peu le beurre
fondu. Versez le lait avec la levure dans la pâte et remuez bien.
Ajoutez les œufs et pétrissez la pâte pour obtenir une pâte élastique.
Laissez lever cette pâte pendant environ 40 minutes dans un
saladier recouvert d’un linge. Incorporez les perles de sucre à la
pâte. Confectionnez des boules d’environ 60 g. Disposez ces boules
sur une plaque de cuisson et recouvrez-les d’un linge de cuisine.
Laissez encore lever la pâte pendant 20 minutes avant de la cuire.
ZUBEREITUNG:
Hefe in der Milch auösen. In einer weiteren Schüssel das Mehl,
eine Prise Salz, Vanillezucker und Kristallzucker mischen. Diese
trockenen Zutaten gut miteinander verrühren und die geschmolzene
Butter nach und nach hinzufügen. Die Milch mit Hefe zu der Masse
hinzugießen und gut umrühren. Die Eier hinzufügen und den Teig
zu einem elastischen Teig kneten. Den Teig etwa 40 Minuten in
einer zugedeckten Schüssel aufgehen lassen. Die Zuckerperlen
im Teig verrühren. Kugeln von etwa 60 g abteilen. Kugeln auf ein
Backblech legen und mit einem Küchentuch abdecken. Den Teig
vor dem Backen noch 20 Minuten gehen lassen.
METHOD:
Dissolve the yeast in the milk. In another bowl, mix the our, a pinch
of salt, the vanilla sugar and the granulated sugar. Stir these dry
ingredients together well and then add the melted butter step by
step. Pour the milk with yeast into the mixture and stir well. Add
the eggs and knead the dough until it has an elastic texture. Let
the dough rise in a covered bowl for about 40 minutes. Mix the
sugar pearls into the dough. Make balls weighing approximately 60
g each. Place these balls on a baking tray and cover with a kitchen
towel. Let the dough rise for another 20 minutes before baking.
PROGRAMME « LIÈGE » GAUFRES AU SUCRE DE LIÈGE
INGRÉDIENTS :
60 ml de lait tiède
42 g de levure fraîche ou
21 g de levure granulée
390 g de farine fermentante
30 g de sucre vanillé
10 g de sucre cristallisé
170 g de beurre (fondu)
2 œufs
170 g de sucre perlé
Une pincée de sel
PROGRAMM „LIÈGE“ LÜTTICHER ZUCKERWAFFELN
ZUTATEN:
60 ml lauwarme Milch
42 g frische Hefe oder
21 g granulierte Hefe
390 g Fertigmehl
30 g Vanillezucker
10 g Kristallzucker
170 g (geschmolzene) Butter
2 Eier
170 g Perlzucker
Prise Salz
“LIÈGE” PROGRAM LIÈGE SUGAR WAFFLES
INGREDIENTS:
60 ml whole milk
42 g fresh yeast or
21 g granulated yeast
390 g self-rising our
30 g vanilla sugar
10 g granulated sugar
170 g (melted) butter
2 eggs
170 g pearl sugar
A pinch of salt
… 19


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