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Tefal OW3000 - 33148 Manual

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PROGRAMA 4
BRIOCHE
750 g 1000 g
Ovos 2 3
Manteiga 150 g 175 g
Leite líquido 60 ml 70 ml
Sal 1 c a c 1,5 c a c
Açúcar 3 c a s 4 c a s
Farinha tipo 55 360 g 440 g
Fermento 2 c a c 2,5 c a c
KUGELHOPF
750 g 1000 g
Ovos 2 3
Manteiga 140 g 160 g
Leite líquido 80 ml 100 ml
Sa 1/2 c a c 1 c a c
Açúcar 4 c a s 5 c a s
Farinha 350 g 420 g
Fermento 2 c a c 2,5 c a c
Uvas 100 g 150 g
opcional:1 colher de café de água de flor de laranjeira.
opcional: embeber as uvas num xarope leve (50% de açúcar/50% de
água) ou numa bebida alcoólica tipo schnaps ou aguardente de bagaço
de uva.
opcional: colocar amêndoas inteiras na parte de cima da massa, no
final do último ciclo de amassadura.
PROGRAMA 5
PÃO SUPER RÁPIDO
750 g 1000 g
Óleo 1 c a s 1,5 c a s
Água
(35 a 40°C max) 270 ml 360 ml
Sal 1 c a c 1,5 c a c
Açúcar 1 c a s 1 c a s
Leite em pó 1 c a s 2 c a s
Farinha 430 g 570 g
Fermento 3 c a c 3,5 c a c
PROGRAMA 8
PÃO DE IOGURTE
1000 g
Água 200 ml
Iogurte natural 1 (125 g)
Sal 2 c a c
Açúcar 1 c a s
Farinha 480 g
Farinha de centeio 70 g
Fermento 2,5 c a c
PROGRAMA 6
MASSA PARA PIZA
750 g 1000 g
Azeite 1 c a s 1,5 c a s
Água 240 ml 320 ml
Sal 1,5 c a c 2 c a c
Farinha 480 g 640 g
Fermento 1 c a c 5 g
ou 1,5 c a c
PROGRAMA 9
COMPOTAS E DOCES DE FRUTA
Corte ou pique as frutas conforme o gosto antes de as
deitar na máquina do pão.
Doce de morango, pêssego, ruibarbo ou
alperce:
580 g de fruta, 360 g de açúcar, 1 sumo de limão.
Doce de laranja:
500 g de fruta, 400 g de açúcar.
Compota de maçã/ruibarbo:
750 g de fruta, 4,5 c a s de açúcar
Compota de ruibarbo:
750 g de fruta, 4,5 c a s de açúcar.
PROGRAMA 7
MASSA FRESCA
1000 g
Ovos 5
Água 60 ml
Farinha 600 g
Sal 1 c a c
c a c > colher de café - c a s > colher de sopa
TEF-OW3000-3314813 4/07/07 10:07 Page 63
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