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Om brødbaking
Viktig
Du må aldri overskride
maksimalkapasiteten som er oppgitt –
du kan overbelaste maskinen.
Hvis du hører at maskinen sliter, må du
slå den av, fjerne halvparten av deigen
og bearbeide de to halvdelene hver for
seg.
Ingrediensene blandes best hvis du har i
væsken først.
Gjær
Tørrgjær (av typen som må
«vekkes»): hell det varme vannet i
bollen. Så har du i gjæren og sukkeret og
lar stå i ca. 10 minutter til det skummer.
Fersk gjær: smuldre den i melet.
Andre typer gjær: følg produsentens
veiledning.
Legg deigen i en smurt plastpose eller en
bolle som du dekker med et
kjøkkenhåndkle. La stå på et varmt sted
til den er dobbelt så stor.
Viktig
Forsikre deg om at ingen redskaper er satt
på eller oppbevart i bollen mens du bruker
andre uttak.
Maksimalkapasitet Chef Chef XL
Mørdeig Melvekt 680 g 910 g
Brøddeig Melvekt 1,36 kg 1,6 kg
(stiv gjærdeig) Totalvekt 2,18 kg 2,5 kg
Myk gjærdeig Melvekt 1,3 kg 2,6 kg
(med smør og egg) Totalvekt 2,5 kg 5 kg
Fruktkake-blanding Totalvekt 2,72 kg 4,55 kg
(metode med hvitrøring av (blanding med (blanding med
fett og sukker) 9 egg) 15 egg)
Eggehviter Antall 12 16
Vekt (455 g) (605 g)
* Eggstørrelse = middels store (vekt 53–63 g)
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