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26 NLBE
SHMS 300 C2
Recepten
Vlechtbrood
500 g bloem
60 g boter
60 g suiker
7 g zout
42 g gist (1 pakje verse gist)
200 ml melk
1 ei
1 eidooier
eventueel een beetje parelsuiker
1) Laat de gist aandikken in wat lauwe melk met
suiker.
2) Wacht tot de gist een beetje gerezen is en doe
dan alle ingrediënten in de mengkom 8.
3) Kneed de ingrediënten goed door met behulp
van de kneedhaken t.
4) Laat het deeg ca. 20 minuten rusten.
5) Vorm dan het vlechtbrood en laat het brood
nog 30 minuten rusten.
6) Bestrijk het vlechtbrood met wat eigeel.
OPMERKING
U kunt desgewenst ook parelsuiker op het
vlechtbrood strooien.
7) Verwarm de oven voor met 200 °C circulatie-
lucht en bak het vlechtbrood ca. 25 minuten tot
het goudbruin is.
Chocoladecrème met amaretto
500 ml slagroom
500 ml mascarpone
100 g noten-noga-crème
5 el amaretto
1-2 el honing
1) Doe de slagroom en de mascarpone in de
mengkom 8 en meng ze met behulp van de
gardes r.
2) Voeg na elkaar de amaretto, de honing en de
noten-noga-crème toe en meng alles grondig.
3) Giet de crème in dessertglazen en laat ze
koelen voordat u ze serveert.
Chocoladecrème
300 g room
200 g pure chocola
1) Verhit de room.
2) Verbrokkel de chocolade en laat hem in de
room smelten.
3) Laat de chocoladeroom afkoelen in de koel-
kast tot hij opstijft.
4) Wanneer de massa koud en stijf is, klopt
u deze met de gardes r op tot de massa
smeuïg is.
Strooi er enkele amandelschijfjes over en serveer.
OPMERKING
U kunt de chocoladecrème ook als vulling
voor ander gebak gebruiken.
29


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