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Tefal PF6118 Manual

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1. Pan blanco básico (programa 8)
Nivel de dorado > Medio
Peso > 1000 g
Ingredientes
Aceite > 2 cs
Agua > 325 ml
Sal > 2 cc
Azúcar > 2 cs
Leche en polvo > 2,5 cs
Harina para pan blanco >
600 g
Levadura > 1,5 cc
¡IMPORTANTE! Siguiendo el mismo
principio podrá elaborar otras recetas
de pan tradicional: pan francés, pan
integral, pan dulce, pan rápido, pan
sin gluten, pan sin sal… Para ello, le
bastará con seleccionar el programa
correspondiente con el botón de
menú.
2. Baguettes y panecillos salados (programa 1): para 8
baguettes
Ingredientes
Agua > 340 ml
Sal > 2 cc
Harina T55 > 560 g
Levadura deshidratada > 2 cc
Para que sus baguettes queden aún más esponjosas,
añada una cs de aceite a su receta. Si desea que sus
baguettes tengan más color, añada 2 cc de azúcar a
los ingredientes.
Ambas etapas (amasado y leudado de la masa) se
lleven a cabo de forma automática y duran 1 hora y 10
minutos en total (25 min. para el amasado, seguido de
45 min para que la masa leude).
Si lo desea, podrá variar los sabores añadiendo
diferentes hierbas aromáticas al pan. Para ello,
le bastará con humedecer y luego enrollar las
porciones de masa con semillas de amapola o
sésamo.
Podrá asimismo cambiar la apariencia de sus
baguettes haciendo cortes en toda su longitud.
Utilizando el pincel de cocina suministrado, humedezca
generosamente la parte superior de las baguettes,
teniendo cuidado de no dejar demasiada agua en las
placas antiadherentes.
¡IMPORTANTE! La costura de las baguettes deberá
quedar en la parte inferior
Comience dando forma a 4 porciones de masa y cubra
las otras 4 con un paño o lm de cocina.
Para obtener los
mejores resultados,
haga un corte
diagonal de 1 cm en la
parte superior de las
baguettes utilizando
un cuchillo con hoja
serrada o el rascador
suministrado.
cc > cucharadita de café
cs > cucharada sopera
Accesorios
1 bandeja para hornear (5)
2 placas antiadherentes para
baguettes (6)
1 rascador (8)
1 pincel (11)
2cm
1cm
cc > cucharadita de café
cs > cucharada sopera
ES
… 71 …


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