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Guglhupf (Oostenrijk)
De tulbandcake of "Guglhupf" dankt zijn
naam aan zijn vorm: rond en hoog als
een tulband. "Guglhupf" is de
Duitstalige benaming.
Ingrediënten voor ongeveer 16
porties:
60 g boter
50 g suiker
1ei
Afgeraspte schil van 1/2 citroen
1 snuifje zout
500 g bloem
1/2 blokje (21 g) gist
375 ml melk
50 g rozijnen
Om te bestuiven:
Poedersuiker
Bereiding:
1. Klop de boter romig, doe de suiker
en de eierdooier erbij en meng alles
goed. Doe de citroenschil, het zout, de
bloem, de verkruimelde gist en de melk
erbij en meng alle ingrediënten tot een
glad deeg.
2. Meng het stijf geklopte eiwit en de
rozijnen onder het deeg. Doe het deeg
in een ingevette, met meel bestoven
tulbandvorm (C 24 cm).
3. Laat het deeg ongeveer 30 minuten
op kampertemperatuur of ongeveer
15 minuten op 50 °C in de ovenruimte
rijzen, totdat het deeg in omvang is
verdubbeld. Bak het vervolgens
goudgeel.
4. Bestrooi het gebak na het bakken
met de poedersuiker.
Instelling:
c \ Taart/cake \ Guglhupf
"Hetelucht plus"
Temperatuur: 150-170 °C
Inschuifniveau: 2de van onderen af
Baktijd: 50-60 minuten
"Boven-onderwarmte"
Temperatuur: 160-180 °C
Inschuifniveau: 2de van onderen af
Baktijd: 50-60 minuten
Taart
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