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Efbe-schott ZN 3.1 O Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
19
SC ZN 3.1 O – 070925
Assembly page 19/19
Fax +32 2 359 95 50
SUGGESTION ET RECETTES
Nous vous recommandons des mélanges de pâtes à gâteaux suivants. Nous ne voulons pas
ainsi limiter votre richesse en matière d’invention et votre créativité.
Recette générale pour la pâte:
Ingrédients: 400g de farine
100g de sucre
250g de margarine
2 œufs
¼ cuillère à café de levure chimique
1 paquet de sucre vanillé
Préparation: 1. Mélangez la margarine, le sucre et les oeufs.
2. Mélangez la levure chimique, le sucre vanillé et la farine
3. Malaxez le tout.
Recette pour la pâte sucrée:
Ingrédients: 500-600g de farine
220g de sucre
200g de margarine ou de beurre
200g de crème
1 œuf et 2 blancs d'oeufs
1 cuillère à café de levure chimique
1 paquet de sucre vanillé
Préparation: 1. Mélangez le beurre, le sucre, l'oeuf et le sucre vanillé et ajoutez les 2 blancs
d'oeufs.
2. Ajoutez la crème et mélangez.
3. Mélangez la farine et la levure et malaxez avec le beurre afin d'obtenir une
pâte.
Recette pour la pâte salée:
Ingrédients: 200 g de farine
125g de margarine
1 œuf
¼ de cuillère à café de levure chimique
1 pincée de sucre
3 pincées de sel
Préparation: 1. Mélangez l'oeuf, le sucre le sel et la margarine ramollie.
2. Mélangez la farine et la levure.
3. Malaxez le tout
Vous pouvez remplir les noix magiques que vous avez cuites vous-même, avec les ingrédients
les plus divers, par exemple, de la marmelade, de la crême fraîche, de la crême de nougat,
du fromage blanc sucré, de la compote de pomme, de la crême à la vanille, de la crême au
beurre, du miel, du flan, des petits fruits de baies, du caramel, de le crême de fromage.
Par l’apport de raisins secs, d’amandes et autres, vous pouvez affiner les farces selon le goût.
… 19 …


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