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Puntos para hacer pan
Importante
Nunca sobrepase las capacidades
máximas establecidas, de lo contrario,
puede sobrecargar el robot.
Si oye que el aparato se ahoga,
desconéctelo, retire la mitad de la masa
y trabaje cada mitad por separado.
Los ingredientes se mezclan mejor si se
pone primero el líquido.
Levadura
Levadura seca (de la clase que
necesita reconstitución): vierta el agua
caliente en el bol. A continuación, añada
la levadura y el azúcar y déjelo reposar
unos 10 minutos hasta que adquiera una
consistencia espumosa.
Levadura fresca: desmenúcela en la
harina.
Otros tipos de levadura: siga las
instrucciones del fabricante.
Ponga la masa en una bolsa de
polietileno untada con mantequilla o en
un bol tapado con un paño de cocina.
Déjela en un sitio templado hasta que
haya doblado su tamaño.
Importante
Compruebe que no haya utensilios del
bol acoplados o guardados en el bol al
utilizar otras salidas.
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Capacidades máximas Chef Chef XL
Pasta quebrada Peso de la harina 680 g 910 g
Masa de pan Peso de la harina 1,36 kg 1,5 kg
(con levadura dura) Peso total 2,18 kg 2,56 kg
Masa con levadura blanda Peso de la harina 1,3 kg 2,6 kg
(enriquecida con Peso total 2,5 kg 5 kg
mantequilla y huevos)
Mezcla para pastel de Peso total 2,72 kg 4,55 kg
frutas (método de batir la (mezcla de (mezcla de
mantequilla con el azúcar) 9 huevos) 15 huevos)
Claras de huevo Número 12 16
Peso (455 g) (605 g)
* Tamaños de los huevos utilizados = tamaño mediano (peso 53 – 63 g)
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