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PROG. 7. MASA TRADICIONAL
El programa no es para levadura, sino para
amasar la masa que se usa para hacer envolto-
rios de empanadillas y tallarines con la sartén sin
calentar, así como sin color ni peso para elegir.
Prog. 8: Mermelada
Mermelada de fresa Mermelada de plátano
Fresa 400g
(350ml pelado)
Plátano
Azúcar blanco 350g Azúcar blanco 350g
Zumo de limón
1
Zumo de limón
1
Maicena 30g Maicena 30g
Ketchup Mermelada de manzana
Tomate 400g
(350ml pelado)
Manzana 400g (380ml) pelado
y molido
Azucar blanco 350g Azúcar blanco 350g
Zumo de limón
1
Zumo de limón
1
Maicena 30g Maicena 30g
Nota: Cuando se haya terminado de hacer la
mermelada, limpie la sartén sino se dañara la
capa de pintura,lo que reducirá la vida útil del
aparato.
- La mermelada debe colocarse en botellas o
platos limpios y luego almacenarse en el refri-
gerador para evitar que se sequen.
- La mermelada natural hecha por nosotros
mismos puede ser de densidad no tan buena
como la de los aditivos que se venden en el
mercado, pero eso no signica que nuestra
mermelada esté mal.
- Mejor sabor con el pan hecho por nosotros.
- La densidad de la mermelada se puede me-
jorar agregando ½ tazas de pectinas comes-
tibles.
- Debido a los ingredientes frescos, por favor,
opere a temperatura ambiente (18-25 grados).
- El número de ingredientes debe ser apropiado,
sin exceder el número jo para evitar que los
ingredientes hiervan en la operación.
- Será mejor si los ingredientes de la mermelada
se muelen con la licuadora (o se cortan con un
cuchillo).
14


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