Pizza Dough - ARIETE Pane Express Top 131 Manual De Instrucciones

9. DOUGH - (1h 30)

PIZZA DOUGH

Water 200 ml
Olive oil 3 tablespoons
Flour type "0" 350 gr.
Salt 1 teaspoon
1 sachet dry brewer's yeast (*) or 25 g fresh
brewer's yeast.
PROGRAM 9
Remove from appliance and knock back. Stretch
or shape into the desired form and allow to rest
for 20 minutes. Bake at 220° for 25 minutes.
11. JAMS - (1h 05)
Chopped fruit 500 gr.
Sugar 500 gr.
Lemon juice 1
Pectin powder 40 gr.
Mix the fruit, pectin and lemon juice in the brea-
dpan and start program 11.
After the pectin is incorporated, add the sugar a
little at a time. Close the lid and finish the cycle.
Bottle immediately in hermetically sealed jars.
Screw on the lids, turn upside down and leave
in this position for 10 minutes. Turn the right way
up and, once cold, label.
(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under
the heading Yeast in the INGREDIENTS section.
10. SWEET DOUGH
(2 h)
MUFFIN DOUGH
Milk 125 ml
Cream 125 ml
Butter 60 gr.
Salt 1 pinch
Sugar 175 gr.
Grated orange peel
White flour type "0" 300 gr.
1 sachet dry brewer's yeast (*) or 25 g fresh
brewer's yeast.
At the end, according to your personal tastes,
add and mix by hand:
- 125 gr. of bilberries or
- 100 gr. of raisins or
- 100 gr. of chocolate chips or
- 75 gr. of candied fruit.
Divide into 12 muffin tins and bake at 200° for
25 min.
- 35 -
EN