504021

FriFri GAUFREX Manual

21
Zoom out
Zoom in
Previous page
1/48
Next page
21
Gaufres à la cannelle (moule 6 x 10 ou 4 x 7)
Proportions :
750 gr de farine - 300 gr de beurre - 500 gr de
sucre perlé - 1/4 l. de lait - 1/4 l. d’eau - 50 gr de
sucre fin - 1 cuil. à soupe de miel - 50 gr de levure
fraîche - 20 gr de cannelle - 1 pincée de sel.
Préparation :
Versez la farine dans un plat - Mélangez-y le sucre
fin et le sel - Faites une fontaine au centre -
Versez-y la levure délayée dans le lait tiède -
Incorporez petit à petit la farine en ajoutant le
reste du lait tiède et l’eau par petites quantités -
Laissez lever pendant 45 minutes environ -
Ajoutez à la pâte, le beurre ramolli, le sucre perlé,
la cannelle et le miel - Pétrissez convenablement
et laissez lever à nouveau - Formez des pâtons et
laissez-les lever quelques instants sur un support
fariné et cuisez en les posant au centre des
moules.
Gaufres 4/4 (moule 6 x 10)
Proportions :
250 gr de farine ordinaire - 250 gr de sucre
semoule - 250 gr de margarine ou de beurre - 4
oeufs - sucre vanillé suivant goût - 1 pincée de sel.
(le goût citron peut remplacer la vanille, dans ce
cas râpez finement le zeste d’un citron et
incorporez-le à la pâte).
Préparation :
Mélangez la farine au sucre - Incorporez-y la
margarine ou le beurre fondu et les 4 jaunes
d’oeufs - Mélangez bien le tout - Battez les blancs
d’oeufs additionnés d’une pincée de sel, en neige
bien ferme - Incorporez-les avec le sucre vanillé
ou le zeste de citron au mélange - Laissez reposer
cette pâte au mois trois heures avant de cuire.
MULTEX - GAUFREX
Kaneelwafels (bakvorm 6 x 10 of 4 x 7)
Verhoudingen :
750 gr bloem – 300 gr boter – 500 gr
kristalsuiker – 1/4 melk – 1/4 l water – 50 gr
fijne suiker – 1 soeplepel honing – 50 gr verse
gist – 20 gr kaneel – snuifje zout.
Bereiding :
Stort de bloem in een schotel - Meng er de fijne
suiker en het zout onder - Maak een kuiltje in het
midden en doe er de in lauw water opgeloste gist
in - Vermeng de bloem beetje bij beetje terwijl u
de rest van de lauwe melk en het water met
kleine beetjes toevoegt - Laat gedurende
ongeveer 45 minuten rijzen - Voeg aan het deeg
de zachte boter, de kristalsuiker, de kaneel en de
honing toe - Goed kneden en opnieuw laten
rijzen - Vorm deegballen en laat ze enkele
ogenblikken rijzen op een met bloem bestrooid
oppervlak - Leg ze ten slotte in het midden van
de bakvormen en begin te bakken.
4/4 wafels (bakvorm 6 x 10)
Verhoudingen :
250 gr gewone bloem – 250 gr fijne kristalsuiker
– 250 gr margarine of boter – 4 eieren –
vanillesuiker naar smaak – snuifje zout (in plaats
van vanille kunt u ook citroen gebruiken : rasp
de schil van een citroen fijn en meng ze onder
het deeg)
Bereiding :
Vermeng de bloem met de suiker - Meng er de
margarine of gesmolten boter en de 4 eierdooiers
onder - Goed mengen - Klop de eiwitten met een
snuifje zout tot stevige sneeuw - Voeg ze met de
vanillesuiker of citroenschil bij het mengsel - Laat
dit deeg minstens drie uur rusten voor het
bakken.
Cinnamon waffles (iron 6 x 10 or 4 x 7)
Proportions :
750 gr of flour - 300 gr of butter - 500 gr of
coarse sugar - 1/4 l. of milk - 1/4 l. of water - 50
gr of fine-grained sugar - 1 tbsn of honey - 50 gr
of fresh yeast - 20 gr of cinnamon - a pinch of salt
Preparation :
Pour the flour into a bowl - Mix in the fine-
grained sugar and the salt - Make a depression in
the centre - Pour in the yeast mixed together with
the warm milk - Stir the flour into the centre bit
by bit, adding the rest of the warm milk and the
water in small amounts - Leave to rise for
approximately 45 minutes - Add to the dough the
softened butter, the coarse sugar, the cinnamon
and the honey - Knead until properly mixed and
leave to rise once again - Form balls of dough
and leave these to rise for a few moments on a
floured surface and cook them by placing them in
the centre of the irons.
4/4 Waffles (iron 6 x 10)
Proportions :
250 gr of ordinary flour - 250 gr of castor sugar -
250 gr of margarine or butter - 4 eggs - vanilla
sugar according to taste - a pinch of - (lemon
flavour can be used instead of vanilla - in such
case finely grate the peel of a lemon and mix it in
with the dough)
Preparation :
Mix the flour and the sugar - Blend in the melted
margarine or butter and the 4 egg yolks - Mix
well - Whip the egg whites with a pinch of salt
until they form peaks - Blend them into the
mixture along with the vanilla sugar or lemon
peel - Leave the dough to sit for at least three
hours before cooking.
48351GAUFREXFR-NL-GB 8/02/02 13:16 Page 21
… 21 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for FriFri GAUFREX at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of FriFri GAUFREX in the language / languages: English, Dutch, French as an attachment in your email.

The manual is 2,39 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info