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- По-добър вкус с домашния хляб, изготвен от нас самите.
- Гъстотата на мармалада може да се подобри, като се прибавят ½ чаша пектини, подходящи
за ядене.
- Поради това, че съставките са свежи, моля работете при стайна температура (18–25 граду-
са).
- С цел избягване на това, съставките да заврат по време на приготвянето, количеството
съставки следва да бъде подходящото, като не надвишава определения брой.
- Препоръчва се съставките за мармалада да се смилат с миксера (или да се нарежат с нож).
Prog. 9: Хляб с кисело мляко
Съставки 450 g 680 g 900 g
Вода 80ml 140ml 150ml
Кисело мляко: 100g 150g 200g
Бяла захар 1+½ 2 2+½
Сол ½ ½
Олио 1 1+½ 2
Брашно 2 2+¾ 3+¾
Подобрител 1 1+½ 2
Суха мая ½ 1 1+¼
PROG. 10. ТЕСТО С МАЯ:
Можете да приготвите различни видове тесто с различни съставки, които от своя страна да слу-
жат като суровина за други видове храни.
Prog. 11: Бърз хляб:
Съставки 700g
Вода + 2 бр. яйца Вода 130ml + 2 бр. яйца (110ml).
Сол
¼
Бяла захар
2
Олио
1
Брашно
2+½
Обезмаслено мляко
на прах
2
Подобрител
1+½
Суха мая
2+½
108


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