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Brötchen als Teiglinge
Zutaten:
Brötchen als Teiglinge
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Teig nach Packungsanweisung zu
-
bereiten.
2. Die Brötchen auf ein Backblech le
-
gen.
Croissants, selbst gerollte Teiglinge
Zutaten:
Croissants, selbst gerollte Teiglinge
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Teig nach Packungsanweisung zu-
bereiten.
2. Die Croissants auf ein Backblech le
-
gen.
Tiefgekühlte Laugenbrezel
Zutaten:
Tiefgekühlte Laugenbrezel
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Die Laugenbrezel auf ein mit Back
-
papier ausgelegtes Backblech legen.
2. 10 Minuten antauen lassen und mit
Hagelsalz bestreuen.
Tipps & mehr
Bei Verwendung der Back- und Univer-
salbleche kann aufgrund der
PerfectClean-Veredelung auf das Ein-
fetten oder Belegen mit Backpapier
verzichtet werden. Eine Ausnahme bil-
den Laugengebäck, Biskuit, Baiser und
Makronen. Hier muss immer Backpa-
pier verwendet werden.
Rezepte
15
15


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