Agrisan Salzburger Master Flaker Руководство пользователя и руководство по эксплуатации - Страница 12
Просмотреть онлайн или скачать pdf Руководство пользователя и руководство по эксплуатации для Кухонная техника Agrisan Salzburger Master Flaker. Agrisan Salzburger Master Flaker 16 страниц. Hand mill
Также для Agrisan Salzburger Master Flaker: Руководство пользователя (14 страниц)
Печатать страницу
Problem
Flour is too coarse
Bogenhofener whole wheat bread
750 g of ground spelt, 250 g of ground rye, 1 packet 7 g) dry yeast, 4 tbsps. of
sunflower seeds, about 1 tbsp. each of salt and bread spice, sesame seeds
and linseed, approximately 600 ml of lukewarm water.
Preparation
1. Knead all the ingredients to a dough, kneading until it no longer sticks.
2. Leave to rise to twice its size.
3. Then place the risen dough into a bread baking tin.
4. Bake at 220°C for 15 minutes and for 45 minutes at 180°C.
5. Remove from the tin immediately!
Spelt brioche
500 g fine spelt flour, a pinch of salt, 2 tbsps. natural sweetener, 1/4 lit. wa-
ter or soy milk, grated rind of a lemon, 1 packet of dry yeast, 100 g raisins,
2 tbsps. diet margaine or soy-milk
Preparation
1. Knead the above ingredients to yeast dough.
2. Leave to rise for approx. 20 minutes. Knead again and leave to rise
for another 15 minutes
3. Now knead again and braid to form a plait.
4. Bake at 180°C for about 40 minutes. Brush several times with either
margarine or soy milk.
Cause
The knurled nut was
too loose
12
Solution
Tighten the knurled
nut in steps until you
have desired degree of
fineness and the lock
(counter) the same
correctly. Please see
Page 4.