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Guglhupf (tulband)
Totale bereidingstijd: 80-90 minuten
Ingrediënten voor ca. 16 personen:
60 g boter
50 g suiker
1ei
de geraspte schil van een 1/2 citroen
1 snufje zout
500 g meel
1/2 blokje gist (21 g)
375 ml melk
50 g rozijnen
Voor het bestrooien:
poedersuiker
Bereiding:
1. Roer de boter totdat deze crèmig
wordt. Voeg de suiker en de eidooier
toe en roer het geheel goed. Voeg de
citroenschil, het zout, het meel, de
verkruimelde gist en de melk toe en
kneed het geheel totdat het deeg glad
is.
2. Meng het stijfgeklopte eiwit en de
rozijnen door het deeg. Doe het deeg in
een ingevette en met meel bestrooide
tulbandvorm (C 24 cm). Plaats de vorm
in de oven en start het automatische
programma.
Als u de cake niet met het automa
-
tische programma bakt, laat het deeg
dan nog eens bij kamertemperatuur ca.
30 minuten of in de oven bij 50 °C ca.
15 minuten rijzen, totdat de
deeghoeveelheid ongeveer verdubbeld
is. Bak de cake daarna goudgeel.
3. Bestrooi de cake na het bakken met
poedersuiker.
Instelling:
Automatische programma's \
Bakwaren \ Guglhupf
Bereidingstijd: ca. 60 minuten
Hetelucht plus
Temperatuur: 150-170 °C
Niveau: 2e van onderen
Bereidingstijd: 50-60 minuten
Boven-Onderwarmte
Temperatuur: 160-180 °C
Niveau: 2e van onderen
Bereidingstijd: 50-60 minuten
Recepten: Bakken
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