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FriFri GAUFREX Manual

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Gaufres de Liège
(moule 4 x 7 ou 6 x 10)
Proportions :
1 kg farine - 1/3 l. de lait tiède - 50 gr de levure
fraîche - 4 oeufs - 20 gr de sel - 2 sachets de sucre
vanillé - 500 gr de beurre ramolli - 600gr de sucre
perlé
Préparation :
Préparez la pâte avec tous les ingrédients sauf le
beurre et le sucre - Laissez reposer 30 min. -
Travaillez la pâte en ajoutant progressivement le
beurre et ajoutez le sucre perlé - Formez des
pâtons de 100 gr - Laissez reposer 15 min. sur un
drap fariné et commencez la cuisson.
Gaufres de chasse
(moule 4 x 7)
Proportions :
500 gr de farine - 25 gr de levure fraîche -
1 pincée de sel - 200 gr de beurre - 1 oeuf -
25 cl de lait - 3 sachets de sucre vanillé - 250 gr
de sucre perlé
Préparation :
Verser la farine dans un plat - Ajoutez-y le sel -
Faites une fontaine - Versez-y la levure délayée
dans du lait tiède et l’oeuf battu - Incorporez peu à
peu la farine - Ajoutez le beurre ramolli - Pétrissez
à la main jusqu’à ce que la farine soit incorporée
et la pâte sèche sans être dure - Ajoutez du lait, si
nécessaire – Laissez lever environ 1/2 d’heure -
Ajoutez ensuite le sucre vanillé et le sucre perlé -
Laissez lever à nouveau - Formez des pâtons et
cuisez.
NLF
GB
MULTEX - GAUFREX
Luikse wafels (bakvorm 4 x 7 of 6 x 10)
Verhoudingen :
1 kg bloem – 1/3 l. lauwe melk – 100 gr verse
gist – 4 eieren – 20 gr zout – 2 zakje
vanillesuiker – 500 gr zachte boter – 600 gr
kristalsuiker
Bereiding :
Bereid het deeg met alle ingrediënten behalve
boter en suiker - Laat 30 min - rusten - Bewerk
het deeg terwijl u geleidelijk aan de boter
toevoegt en voeg de kristalsuiker toe - Vorm
deegballen van 100 gr – Laat 15 min - rusten op
een met bloem bestrooid laken en begin te
bakken.
Jachtwafels (bakvorm 4 x 7)
Verhoudingen :
500 gr bloem – 25 gr verse gist – snuifje zout –
200 gr boter – 1 ei – 25 cl. melk – 3 zakjes
vanillesuiker – 250 gr kristalsuiker
Bereiding :
Stort de bloem in een schotel - Voeg er het zout
aan toe - Maak een kuiltje en doe er de in lauwe
melk opgeloste gist en het geklopte ei in -
Vermeng de bloem beetje bij beetje - Voeg de
zachte boter toe - Kneed met de hand tot de
bloem vermengd is en het deeg droog maar niet
hard - Voeg melk toe indien nodig - Laat
ongeveer 1/2 uur rijzen - Voeg vervolgens de
vanillesuiker en de kristalsuiker toe - Laat
opnieuw rijzen - Vorm deegballen en bak de
wafels.
Liege waffles (iron 4 x 7)
Proportions :
1 kg of flour - 1/3 l. of warm milk - 100 gr of
fresh yeast - 4 eggs - 20 gr of salt - 2 packets of
vanilla sugar - 500 gr of softened butter - 600 gr
of coarse sugar
Preparation :
Prepare the dough with all of the ingredients
except the butter and the sugar - Leave to sit for
30 min. - Mix the dough while gradually adding
the butter and the coarse sugar - Form balls of
dough of 100 gr - Leave to sit for 15 min. on a
floured cloth and begin cooking.
Hunters waffles (iron 4 x 7)
Proportions :
500 gr of flour - 25 gr of fresh yeast - a pinch of
salt - 200 gr of butter - 1 egg - 25 cl. milk - 3
packets of vanilla sugar - 250 gr of coarse sugar
Preparation :
Pour the flour into a bowl - Add the salt - Make a
depression - Pour in the yeast mixed together
with the warm milk and the beaten egg - Stir the
flour into the centre bit by bit - Add the softened
butter - Knead by hand until the flour is mixed in
and the dough is dry without being hard - Add
some milk if necessary - Leave to rise for
approximately 1/2 of an hour - Next add the
vanilla sugar the coarse sugar - Leave to rise once
again - Form dough balls and begin cooking.
48351GAUFREXFR-NL-GB 8/02/02 13:16 Page 20
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