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12 ES
SHMS 300 C2
Recetas
Trenza de pan de leche
500g de harina
60g de mantequilla
60g de azúcar
7g de sal
42g de levadura (1paquetito de levadura
fresca)
200ml de leche
1huevo
1yema de huevo
En caso necesario, un poco de azúcar perlado
1) Disuelva la levadura en un poco de leche
templada con azúcar.
2) Introduzca todos los ingredientes en el reci-
piente de mezcla en cuanto la levadura
haya fermentado un poco.
3) Amase bien los ingredientes con los ganchos
amasadores 0.
4) Deje reposar la masa durante unos 20minutos.
5) A continuación, forme la trenza y deje que
fermente otros 30minutos.
6) Unte la trenza con un poco de yema de huevo.
INDICACIÓN
Si lo desea, puede espolvorear la trenza con
un poco de azúcar perlado.
7) Precaliente el horno con ventilación a aprox.
200°C y hornee la trenza durante aprox.
25minutos hasta que se dore.
Crema de chocolate y amaretto
500ml de nata
500ml de mascarpone
100g de crema de cacao y avellanas
5cucharadas de amaretto
1-2cucharadas de miel
1) Vierta la nata y el mascarpone en el recipiente
de mezcla y bátalos con las varillas de
molinillo ..
2) Vaya añadiendo poco a poco el amaretto,
la miel y la crema de cacao y avellanas y
mézclelo todo bien.
3) Vierta la crema en copas de postre y métalas
en la nevera hasta el momento de servir.
Crema de chocolate
300g de nata
200g de chocolate amargo
1) Hierva la nata.
2) Desmenuce el chocolate y deje que se derrita
en la nata.
3) Enfríe la mezcla de nata y chocolate en la
nevera para que se solidifique.
4) Una vez la mezcla esté fría y sólida, bátala
con las varillas de molinillo . hasta que
alcance una consistencia cremosa.
Antes de servir, espolvoree unas pocas lascas
de almendra por encima.
INDICACIÓN
La crema de chocolate también puede utili-
zarse como relleno para otros postres.
15


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