ARIETE 133 Mode D'emploi page 33

Dough for sweets (10)
Time
Seed oil
Eggs
Sugar
Self-raising flour
Custard powder
(optional)
The amount of sugar can be modified according to your taste
100% wholegrain dough (11)
Time
Sugar
Oil
Salt
Water
Wholegrain
flour
Yeast
70% wholegrain dough (11)
Time
White flour
Sugar
Oil
Salt
Water
Wholegrain
flour
Yeast
3 tablespoons
4 whole eggs
2 tablespoons
2 tablespoons
2 tablespoons
1+1/2 teaspoons
1 fresh yeast block (25 g) or 1 baking powder bag
2 tablespoons
2 tablespoons
1+1/2 teaspoons
1 fresh yeast block (25 g) or 1 baking powder bag
- 33 -
2:20
130g
150g
3:10
380ml
600g
3:10
175g
370ml
425g
EN