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22
ID
E
MULTEX - GAUFREX
Cialde molli alla vaniglia
(stampo 4 x 7 o 6 x 10)
Ingredienti:
500 gr di farina fermentante - 300 gr di margarina
o di burro - 1 pizzico di sale - 325 gr di zucchero
semolato - 5 uova - 5 sacchetti di zucchero
vanigliato - 1 tazza d'acqua
Preparazione :
Far fondere la margarina od il burro - Aggiungere
un pizzico di sale ed incorporare i 325 gr di
zucchero e le 5 uova sbattute come per
un'omelette - Incorporare quindi i 5 sacchetti di
zucchero vanigliato e la tazza d'acqua -
Aggiungere progressivamente la farina
mescolando bene il tutto e cuocere
immediatamente.
Gallette fini (stampo 16 x 28)
Ingredienti:
250 gr di farina - 180 gr di zucchero - 3 uova -
200 gr di buro - 2 sacchetti di zucchero
vanigliato - 1 pizzico di sale.
Preparazione :
Sbattere le uova intere con lo zucchero sino ad
ottenere una massa omogenea - Aggiungere il
sale, lo zucchero vanigliato ed il burro fuso (a
bassa temperatura) e quindi la farina in piccole
quantità sino ad ottenere una pasta molle ma non
scorrevole - Se le gallette si screpolano durante la
cottura, aggiungere un pò di farina - Per
spianarle, utilizzare un manico di spatola e
procedere rapidamente non appena le gallette
escono dall'apparecchio - Spalmarvi sopra crema
al burro, alla vaniglia, al moka od al cioccolato
oppure gustarle naturali.
Gofres blandos a la vainilla
(molde 4 x 7 ó 6 x 10)
Proporciones:
500 gr. de harina fermentante - 300 gr. de
margarina o mantequilla - 1 pizca de sal - 325 gr.
de azúcar - 5 huevos - 5 sobres de azúcar
avainillado - 1 taza de agua
Preparación:
Funda la margarina o la mantequilla - Añada una
pizca de sal e incorpore los 325 gr. de azúcar y
los 5 huevos batidos como para tortilla -
Incorpore seguidamente los 5 sobres de azúcar
avainillado y la taza de agua - Añada
progresivamente la harina mezclándolo todo bien
y cueza enseguida.
Galletas finas (molde 16 x 28)
Proporciones:
250 gr. de harina -180 gr. de azúcar - 3 huevos -
200 gr. de mantequilla - 2 sobres de azúcar
avainillado - una pizca de sal
Preparación :
Bata los huevos con el azúcar hasta conseguir
una masa homogénea - Añada la sal, el azúcar
avainillado y la mantequilla fundida (a baja
temperatura) y luego la harina poco a poco hasta
conseguir una masa untuosa pero no líquida. Si
las galletas se agrietan durante la cocción, añada
un poco de harina - Para enrollarlas, utilice el
mango de una espátula y proceda rápidamente
nada más sacar las galletas de la gofrera - Rellene
con crema de vainilla, moka o chocolate o
incluso cómaselas sin nada.
Weiche Vanillewaffeln
(Form 4 X 7 oder 6 X 10)
Zutaten :
500 g selbsttreibendes Mehl – 300 g Margarine
oder Butter – 1 Prise Salz – 325 g Zucker – 5
Eier – 5 Tütchen Vanillezucker – 1 Tasse Wasser.
Zubereitung :
Lassen Sie die Margarine oder die Butter
schmelzen - Geben Sie eine Prise Salz hinzu und
mischen Sie 325 g Zucker und die geschlagenen
Eier und anschließend die 5 Tütchen
Vanillezucker und eine Tasse Wasser unter -
Geben Sie nach und nach das Mehl hinzu - Alles
gut kneten und sofort backen.
Feine Eisenkuchen (Form 16 X 28)
Zutaten :
250 g Mehl – 180 g Zucker – 3 Eier – 200 g
Butter – 2 Tütchen Vanillezucker – 1 Prise Salz.
Zubereitung :
Schlagen Sie die Eier mit dem Zucker, bis Sie eine
homogene Mischung erhalten - Fügen Sie das
Salz, den Vanillezucker und die (bei schwacher
Temperatur) geschmolzene Butter und
anschließend das Mehl in kleinen Mengen hinzu,
bis Sie einen weichen, aber nicht laufenden Teig
erhalten - Wenn die Eisenkucken beim Backen
brechen, geben Sie etwas Mehl hinzu - Sofort
wenn Sie aus dem Waffeleisen kommen, können
Sie sie mit Hilfe eines Holzlöffels drehen - Mit
Butter-, Vanille-, Mokka– oder
Schokoladencreme füllen, oder so genießen.
27


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