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Gâteaux
34
Biscuit roulé
Temps de préparation: 55minutes
16parts
Pour la pâte
190(290)g de sucre
8(12)g de sucre vanillé
1pincée (2pincées) de sel
125(190)g de farine de blé, type45
70(110)g de fécule
1(1½)c.àc. de levure chimique
4(6)œufs, calibreM
4(6)c.às. d'eau | chaude
Pour le moule
1c.àc. de beurre
Accessoires
Chinois, fin
Plaque de cuisson ou plaque de cuis-
son multi-usages
Papier sulfurisé
Torchon
Préparation
Mélanger le sucre, le sucre vanillé et le
sel dans un récipient. Verser la farine, la
fécule et la levure chimique dans un
autre récipient.
Démarrer le programme automatique
ou préchauffer le four.
Séparer les blancs des jaunes. Monter
les blancs en neige avec l'eau chaude.
Verser lentement le sucre en pluie en
continuant à remuer. Incorporer pro-
gressivement les jaunes d'œufs.
Tamiser le mélange de farine sur la pré-
paration à base d'œufs. Incorporer en
douceur à l'aide d'un grand fouet.
Beurrer la plaque ou la plaque de cuis-
son multi-usages et tapisser de papier
sulfurisé. Verser la pâte dessus et lisser
la surface.
Enfourner le biscuit et le faire cuire.
Si la pâte doit servir à réaliser un biscuit
roulé, retourner le biscuit sur un torchon
humide immédiatement après la cuis-
son, décoller le papier sulfurisé et rouler
le biscuit. Laisser refroidir.
Étaler le fourrage préparé.
34


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Miele H 7464 BP User Manual - English - 128 pages

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Miele H 7464 BP User Manual - Dutch - 128 pages

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