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19
MULTEX - GAUFREX
Cialde calde di Bruxelles
(stampo 4 x 6 o 4 x 7)
Ingredienti:
250 g di farina fermentante - 1/4 l. di latte - 100
gr di burro - 3 sacchetti di zucchero vanigliato - 3
uova - 1 pizzico di sale
Preparazione :
Mescolare in un piatto la farina e lo zucchero -
Aggiungere un pò di latte, mescolare bene - In
seguito, incorporare i tuorli d'uovo ed il resto del
latte, in modo da ottenere una pasta liscia ed
omogenea.
Aggiungere il burro fuso e quindi incorporare
delicatamente le chiare d'uovo montate a neve -
Cuocere immediatamente nello stampo - Servire
le cialde calde, cosparse di zucchero
impalpabile.
Cialde Chantilly
(stampo 4 x 6 o 4 x 7)
Ingredienti per 6 cialde :
100 g di farina - 12,5 cl. di latte - 4 tuorli d'uovo
- 100 gr di burro fuso - 2 sacchetti di zucchero
vanigliato - 1 cucchiaio da caffè di lievito in
polvere - 1 pizzico di sale - 4 chiare d'uovo
montate a neve.
Preparazione :
Sbattere i tuorli con il latte freddo - Incorporare
lentamente la farina con il lievito - Incorporare in
seguito il burro fuso, lo zucchero vanigliato ed il
sale per terminare le chiare d'uovo montate a
neve - Versare immediatamente la pasta nello
stampo unto - Chiudere e capovolgere
l'apparecchio ben caldo in modo che la pasta
possa scorrere in modo uniforme - Lasciar
raffreddare e ricoprire con crema sbattuta
zuccherata e frutti rossi (fragole - lamponi).
Gofres calientes de Bruxelles
(molde 4 x 6 ó 4 x 7)
Proporciones :
250 gr. de harina fermentante - 1/4 l. de leche -
100 gr. de mantequilla - 3 sobres de azúcar
avainillado - 3 huevos - 1 pizca de sal.
Preparación :
Mezcle la harina y el azúcar en un plato - Añada
un poco de leche y mézclelo bien - Incorpore
después las yemas de los huevos y el resto de la
leche a fin de conseguir una masa lisa y
homogénea - Añada la mantequilla fundida y
finalmente incorpore suavemente las claras a
punto de nieve - Cueza inmediatamente en el
molde - Sirva los gofres calientes espolvoreados
con azúcar glass.
Gofres con Chantillí
(molde 4 x 6 ó 4 x 7)
Proporciones para 6 gofres :
100 gr. de harina - 12,5 cl de leche - 4 yemas de
huevo - 100 gr. de mantequilla fundida - 2 sobres
de azúcar avainillado - 1 c. de café de levadura
en polvo - 1 pizca de sal - 4 claras a punto de
nieve.
Preparación :
Bata las yemas con la leche fría - Incorpore
lentamente la harina con la levadura - Después la
mantequilla fundida, el azúcar avainillado, la sal
y para terminar las claras a punto de nieve -
Vierta la masa inmediatamente en el molde
engrasado - Cierre y gire la gofrera bien caliente
para que la masa se deslice uniformemente - Deje
que se enfríe y sirva con nata batida y frutas rojas
(fresas - frambuesas).
Warme Brüsseler Waffeln
(Form 4 x 6 oder 4 x 7)
Zutaten :
250 g selbsttreibendes Mehl – 1/4 l Milch, 100 g
Butter – 3 Tütchen Vanillezucker – 3 Eier – 1
Prise Salz
Zubereitung :
Mischen Sie das Mehl und den Zucker in einer
Schüssel - Geben Sie ein wenig Milch hinzu und
mischen Sie alles gut - Anschließen geben Sie das
Eigelb und den Rest Milch hinzu und vermischen
alles zu einem glatten Teig - Fügen Sie die
geschmolzene Butter hinzu und schließlich geben
Sie langsam das zu Schnee geschlagene Eiweiß
hinzu - Sofort im Waffeleisen backen - Servieren
Sie die mit Puderzucker bestreuten Waffeln noch
heiß.
Sahnewaffeln
(Form 4 x 6 oder 4 x 7)
Zubereitung von 6 Waffeln
100 g Mehl, 12,5 cl Milch, 4 Eigelb, 100 g
geschmolzene Butter, 2 Tütchen Vanillezucker, 1
Teelöffel Pulverhefe, 1 Prise Salz, 4 zu Schnee
geschlagene Eiweiß.
Zubereitung
Schlagen Sie das Eigelb mit der kalten Milch -
Geben Sie langsam das Mehl mit der Hefe hinzu
und anschließend die geschmolzene Butter, den
Vanillezucker, das Salz und das zu Schnee
geschlagene Eiweiß - Geben Sie sofort den Teig in
das gefettete Waffeleisen - Das Eisen schließen
und umdrehen, damit der Teig sich regelmäßig
verteilen kann - Abkühlen lassen und mit
Schlagsahne und roten Früchten (Erdbeeren,
Himbeeren) garnieren.
30


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