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450g 700g 900g 1000g 1100g
Korrelgist
Levure en granulés
Trockenhefe
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4
Of verse gist
Ou levure fraîche
Oder frische Hefe
7,5g 11 1/2g 15g 16,5g 18g
Witte bloem
Farine pour pain blanc
Weißes Mehl
315g 490g 630g 700g 770g
Zout
Sel
Salz
1/2 3⁄4 1 1 1
Bruine suiker
Cassonade
Braunem Zucker
1 1 1/2 2 2 2 1/2
Melkpoeder
Lait en poudre
Milchpulver
1/2 3⁄4 1 1 1
Boter
Beurre
Butter
1 1 1/2 2 2 2 1/2
Olijfolie
Huile d’olive
Olivenöl
1/2 3⁄4 1 1 1
Room
Crème
Sahne
1 1 1/2 2 2 2 1/2
Rozijnen in rum gedrenkt
Raisins macérés au rhum
Rosinen mit Rum
50g 80g 100g 110g 120g
Eieren
Oeufs
Eier
1 1 1 1 1
Water
Eau
Wasser
185ml 290ml 370ml 410ml 495ml
Bereidingstip :
De rozijnen gedurende 12 uren in rum drenken, daarna goed laten uitlekken en in bloem wentelen. De ro-
zijnen tenslotte langzaam toevoegen na de bieptoon.
Conseil de préparation :
Faites macérer les raisins dans le rhum pendant 12 heures, puis égouttez les et roulez les dans la farine. Ajoutez
lentement les raisins après le signal sonore.
Zubereitungstipp :
Die Rosinen in Rum einweichen für 12 Stunden, dann gut abtropfen lassen. Fügen Sie die Rosinen nach dem
Signalton
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