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30 RECEPTEN VOOR DE 6
TH
SENSE® INDUCTIEOVEN | 45
Brood en aardappelen “Filoncino
[klein baguette]
Kook de aardappelen in water, schil ze en leg ze ongeveer 30
minuten in de oven op 180 graden, om het overtollige water
te verwijderen. Pureer de aardappelen met een stamper,
voeg de bloem, het zout, de gesmolten boter, de eierdooiers
en het gist opgelost in warme melk toe. Kneed het mengsel
tot een soepel en vast deeg. Laat het deeg minstens twee
uur rijzen. Vorm de “filoncini” (kleine baguettes) en plaats
ze op de bakplaat met een vel ovenpapier eronder. Laat de
baguettes nog een keer ongeveer twee uur rijzen en bak ze
dan af in de oven op de juiste inductie instelling.
700 g bloem
300 g aardappelen
60 g boter
30 g gist
2 eierdooiers
een beetje melk
zout
30/35 min
45


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