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Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ

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Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ 1 OPPSKRIFTER RESEPTEJÄ Concept and design by LÉKUÉ 2 ESP 4 · 7 6 TRADICIONALES RECETAS DE PAN ENG 8 · 11 6 TRADITIONAL BREAD RECIPES FR 12 · 15 6 RECETTES TRADITIONNELLES DE PAIN PT 16 · 19 6 RECEITAS TRADICIONAIS DE PÃO IT 20 · 23 6 TRADIZIONALI RICETTE PER FARE IL PANE DE 24 · 27 6 TRADITIONELLE BROTREZEPTE NL 28 · 31 6 TRADITIONELE BROODRECEPTEN RUS 32 · 35 NOR 36 · 39 6 TRADISJONELLE BRØDOPPSKRIFTER FI 40 · 43 6 PERINTEISTÄ LEIPÄRESEPTIÄ 4 5 ESP Con la PANERA ¡pesa, amasa y hornea en un MODO DE EMPLEO PAN DE 6 GRANOS PAN DE BRIOCHE solo recipiente! Gracias a su versatilidad podrás realizar todo el proceso tradicional para hacer INGREDIENTES INGREDIENTES pan en un único utensilio de una forma más lim- 250 g de harina de trigo · 165 ml de agua · 6 g de 250 g de harina · 100 ml de agua · 8 g de levadu- pia, ahorrando tiempo y espacio. Su diseño en sal · 5 g de levadura fresca ó 2 g de levadura en ra fresca ó 4 g de levadura en polvo para pan · 20 polvo para pan · 10 g de sésamo en grano · 10 g g de azúcar · 64 ml de leche · 43 g de mantequilla forma de cuenco parcialmente cerrado permite 1 2 3 que el vapor circule en su interior aportando hu- de linaza oscura en grano · 10 g de pipas de girasol a temperatura ambiente · 1 huevo · 5 g de sal · 10 g de mijo en grano · 5 g de semilla de amapola medad a la masa y evitando que el pan se seque. · 50 ml de agua | PARA EL ACABADO: 10 g de PREPARACIÓN A su vez, las aperturas laterales permiten la cir- sésamo en grano · 10 g de linaza oscura en grano Amasa todos los ingredientes dentro de la Pa- culación del aire caliente dotando al pan de una · 10 g de pipas de girasol · 10 g de mijo en grano · nera excepto la mantequilla, hasta conseguir una textura crujiente y dorada. Disfruta de las sensa- 5 g de semilla de amapola masa consistente. Añade la mantequilla y vuelve 4 5 6 ciones y los aromas del pan tradicional hecho en a amasar. Deja reposar la masa durante 2 horas casa. Concebido para soportar altas temperatu- 1. Pesa los ingredientes | 2. Amasa | 3. Deja fer- PREPARACIÓN tapada con un paño para que no se seque y a Mezcla los cereales en un bol y espárcelos en una continuación dale forma de barra. Bate 1 huevo ras en horno, microondas y lavavajillas, mantiene mentar | 4. Hornea | 5. Sirve | 6. ¡Disfruta de pan intactas sus propiedades y es reutilizable cuantas bandeja de horno. Introduce la bandeja con los ce- y pinta la masa con un pincel de cocina. Reserva recién horneado! reales al horno 5 min a 180 ºC hasta que estén do- y deja reposar durante 1 hora y media a tempe- veces se desee. rados. A continuación introduce los cereales en un ratura ambiente. Al cabo de este tiempo pinta de cuenco, hidrátalos con agua y déjalos enfriar en la nuevo la superficie con huevo. Una vez pintada la PRECAUCIONES ¿SABÍAS QUE…? nevera. Para preparar la masa, mezcla el agua y la masa, precalienta el horno a 180 ºC, realiza unos Se recomienda lavar el producto antes de su pri- · Para aportar aún más humedad al pan, puedes harina y amasa. Deja reposar 30 minutos a tempe- cortes con unas tijeras en la superficie del pan y mer uso. Colocar en el centro del horno. Nunca poner varios cubitos de hielo en la bandeja infe- ratura ambiente y añade la levadura fresca diluida pon la Panera dentro del horno a cocer entre 30 utilizar la posición grill, ya que las resistencias rior del horno mientras este se cuece. en un poco de agua tibia y la sal. Cuando la masa y 45 minutos hasta que la superficie del pan esté podrían dañar la Panera. No utilizar el producto este casi amasada añade los cereales y amasa bien dorada. Para terminar, deja enfriar el pan en directamente sobre una llama o una fuente de ca- hasta que queden repartidos homogéneamente. una rejilla. · Para obtener una miga más esponjosa, el pan Cubre con un trapo la Panera y deja reposar la lor. Al terminar la cocción, abrir con precaución, debe reposar a temperatura ambiente hasta que masa durante dos horas. En un plato esparce los ya que el vapor concentrado en su interior puede al fermentar doble su volumen. cereales para el acabado, moja ligeramente la parte quemar. superior de la masa y reboza con los cereales para · Si dejas enfriar el pan encima de una rejilla, evita- que se peguen. Una vez rebozada la masa, deja rás que la base quede húmeda y se reblandezca. reposar una hora. Pasado este tiempo, cierra la Panera y cuece en el horno ya precalentado duran- te 25-30 minutos a 220 ºC. Una vez cocido, deja · La selección de ingredientes naturales mejora el enfriar el pan sobre una rejilla. sabor y la calidad del pan. Más consejos y recetas en www.lekuecooking.com 6 7 PAN RUSTICO DE NUECES, PAN DE ACEITUNAS PAN RUSTICO PAN INTEGRAL AVELLANAS Y OREJONES DE ALBARICOQUE INGREDIENTES INGREDIENTES INGREDIENTES 250 g de harina de trigo · 163 ml de agua · 18 g 200 g de harina de trigo · 170 ml de agua · 50 g 200 g de harina integral de trigo · 50 g de ha- de aceite de oliva · 10 g de levadura fresca ó 4 g de harina de centeno · 6 g de sal · 5 g de leva- rina de trigo · 163 ml de agua · 6 g de sal · 5 g INGREDIENTES de levadura en polvo para pan · 6 g de sal · 15 g de levadura fresca ó 3 g de levadura en polvo 200 g de harina de trigo · 50 g de harina de cen- dura fresca ó 2 g de levadura en polvo para pan de aceitunas verdes · 15 g de aceituna negras · para pan teno · 170 ml de agua · 5 g de levadura fresca Una pizca de hierbas de Provenza ó 2 g de levadura en polvo para pan · 5 g de sal PREPARACIÓN Introduce todos los ingredientes en la Panera PREPARACIÓN 75 g de orejones de albaricoque · 20 g de nue- PREPARACIÓN Introduce todos los ingredientes en la Panera y ces · 20 g de avellanas. y amasa hasta obtener una masa homogénea, El día antes de preparar el pan, mezcla las acei- uniforme y elástica. Deja reposar durante 1 amasa hasta conseguir una masa consistente tunas con las hierbas de Provenza en la Panera, hora a temperatura ambiente tapada con un y elástica. Deja reposar la masa en la Panera PREPARACIÓN cierra y deja marinar toda la noche. durante 1 hora y media a temperatura ambien- Amasa todos los ingredientes en la Panera ex- paño para que no se seque. Una vez reposa- Para la masa, pon todos los ingredientes en la da, moldea la masa dándole una forma algo te tapada con un paño para que no se seque. cepto los frutos secos hasta que la masa quede Panera a excepción de las aceitunas y amasa Una vez reposado, dale forma de baguette o fina y elástica, añade los frutos secos y repártelos ovalada. Deja reposar durante 30 minutos más hasta conseguir una masa consistente. Re- y dale la forma de baguette definitiva. De nue- barra y deja reposar otros 45 minutos. Pasado por la masa. Deja reposar la masa durante dos cuerda echar harina mientras trabajas la masa este tiempo, cuece en el horno ya precalenta- horas a temperatura ambiente en la Panera ta- vo, deja reposar y fermentar la masa durante 1 para evitar que se te pegue en las manos. Una hora y 30 minutos más. Pasado este tiempo, do durante 25-30 minutos a 220 ºC. Una vez pada con un trapo para que no se seque. Una vez amasado, añade la mezcla de aceitunas y cocido, deja enfriar el pan sobre una rejilla. vez reposada, dale forma de bola y deja reposar cierra la Panera y cuece en el horno ya preca- amasa todo junto hasta conseguir una mezcla lentado durante 25-30 minutos a 200-220 ºC. de nuevo durante 1 hora y media. Precalienta el homogénea. Deja reposar la masa dentro de la horno a 190 ºC, realiza unos cortes con la ayuda Una vez cocido, deja enfriar al pan sobre una Panera durante 3 horas a temperatura ambiente rejilla. de un cuchillo desde el centro hacia fuera y cue- tapada con un paño para que no se seque. Una ce el pan durante unos 20 minutos. Deja enfriar vez reposado, cuece en el horno ya precalenta- el pan en una rejilla. do durante 20 minutos a 200 ºC. Deja enfriar al pan sobre una rejilla. Más consejos y recetas en www.lekuecooking.com 8 9 ENG With the Lékué Bread maker, weigh, knead and INSTRUCTIONS 6-GRAIN BREAD BRIOCHE BREAD bake in just one product! Thanks to its versatility, you will be able to bake bread in the traditional INGREDIENTS: INGREDIENTS: way using just one recipient in a cleaner way, 2 cups (250 g) wheat flour · 5,50 fl oz (165 ml) water 2 cups (250 g) flour · 3,37 fl oz (100 ml) water · 0,3 saving time and space. Its design as a partially 1 tsp (5 g) salt · 0,18 oz (5 g) fresh yeast or 1 tsp (2 oz (8 g) fresh yeast or 1,5 tsp (4 g) baking powder g) baking powder for bread · 0,35 oz (10 g) sesame for bread · 1,5 tbsp (20 g) sugar · 2,16 fl oz (64 ml) closed bowl, allows steam to circulate inside, 1 2 3 making the dough moist and preventing the grain · 0,35 oz (10 g) dark linseed grain · 0,35 oz milk · 3 tbsp (43 g) butter at room temperature · 1 (10 g) sunflower seeds · 0,35 oz (10 g) millet grain · egg · 1 tsp (5 g) salt bread from drying up.
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