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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
Melkpoeder
Lait en poudre
Milchpulver
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4
Suiker
Sucre
Zucker
1 1 1/2 2 2 2 1/2
Zout
Sel
Salz
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4
Kaneel
Cannelle
Zimt
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4
Boter
Beurre
Butter
1 1 1/2 2 2 2 1/2
Eieren
Oeufs
Eier
1 1 2 2 2
Halfvolle melk
Lait demi-écrémé
Halbvolle Milch
115ml 175ml 225ml 250ml 275ml
Water
Eau
Wasser
tot 185ml tot 290ml tot 370ml tot 410ml tot 495ml
Droge rozijnen
Raisins secs
Rosinen
1 1 1⁄2 2 2 1⁄4 2 1⁄2
Noten
Noix
sse
1⁄4 1⁄2 1⁄2 1⁄2 1⁄2
Bereidingstip :
Klop de eieren los. Vul aan met water en melk tot de benodigde hoeveelheid. Het water kan ook geheel door
melk vervangen worden. De rozijnen en de noten langzaam na de bieptoon toevoegen.
Conseil de préparation :
Battez les oeufs. Ajoutez leau et le lait jusquà la quantité nécessaire. L’ eau peut aussi être entièrement
remplacée par du lait. Ajoutez lentement les raisins secs et les noix après le signal sonore.
Zubereitungstipp :
Die Eier verquirlen. Das Wasser kann auch insgesamt durch Milch ersetzt werden.
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