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Pieczywo bezglutenowe
Pieczywo bezglutenowe oparte na mieszankach m¹k i koncentratów ciasta krajowych producentów
Wszystkie sk³adniki, a zw³aszcza p³yny musz¹ byæ w czasie ich ³¹czenia w temperaturze pokojowej. (Same
p³yny mog¹ byæ nieco cieplejsze, ale ich temperatura nie mo¿e jednak przekraczaæ 36°C).
Sk³adniki chleba wlewamy/wsypujemy do foremki koniecznie w kolejnoœci podanej w przepisach.
Po uruchomieniu programu i rozpoczêciu procesu mieszania sk³adników wskazane jest plastikow¹ szpatu³k¹ zsun¹æ
ze œcianek do œrodka foremki resztki nierozmieszanego ciasta lub m¹ki. Nale¿y pamiêtaæ, ¿e w przypadku programu
podstawowego (Basic) proces mieszania nastêpuje dopiero po up³ywie od 30 do 60 minut i nie nale¿y przegapiæ tego
momentu.
Osobom, które lubi¹ eksperymentowaæ (w celu uzyskania lepszego smaku chleba) poleca siê ³¹czenie ró¿nych
mieszanek m¹k oraz ich koncentratów. Nale¿y pamiêtaæ, i¿ wyrobione (dobrze wymieszane ciasto) powinno mieæ
konsystencje gêstej ubitej œmietany. Sporz¹dzaj¹c takie wypieki chleba bezglutenowego nale¿y wiêc zwracaæ baczn¹
uwagê na koñcowe w³aœciwe zachowanie proporcji p³ynów oraz sk³adników sta³ych.
Sk³adniki odmierzaj za³¹czon¹ ³y¿eczk¹ pomiarow¹ i miark¹.
³ = ³y¿eczka do herbaty
£ = ³y¿ka sto³owa
(oko³o 5ml)
(oko³o 15ml)
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