megmetsz k a kenyerets bef jjuk alaposan v zzel a kenyeret iss a j nai tetej t friideri is. Az

A h ten kaptam ennek a keny rnek a receptj t, Amitgy gondoltam hamarosan out is k sz tek,gy ma ker lt ra a SE. A keny r k sz t se el znap kezd dik a gyors kov sszal, vagyregt szt val. Az ut bbi id ben Mar Cs k annyiregt szt t k sz tek, love a k vetkeznapra elegend .regt szta: 15 dkg BL 80-ace keny rliszt 1 dl Viz 3 gleszt . Eztssze ll tom ciarkosjszak ra a konyhapulton friideri hagyom friideri egy t lban letakarva. A keny rhez val k: 25 dkgregt szta, friideri a fenti kb. ez a mennyis g 10 dkg kukoricaliszt ciarko friideri 50 dkg BL-80-ace keny rliszt 1-1,2 dl tej 3.5 dl natural joghurt 1 te skan l Cukor 2 te skan l tengeri SO 1 te skan l sik r 1 csipet aszkorbinsav 2 ev kan l burgonyapehely 1 dkgleszt2-3 ev kan l kukoricacs raolaj Langyos tejben felfuttatjuk azleszt t, majd vagy keny rs t ben



dagasztjuk, vagy k zzel, el sz r mindig a foly kony hozz val k j nnek az ed nybes ut na a sik r,


a Liszt, majd a SO,s t szt t dagasztunk. Ahgyrezz k, hogy a t szta t l Kemenyllag , akkor Meg adjuk hozz1-2 ev kan l tejet, vagy joghurtot. Kiolajozott keleszt t lban ciarko egyr t kelesztj k, in k zben friideri Fel Golden ut n Kette osztottam a t szt tstgy rtam. Vekni alak ra form zzuk friiderigy, s t pap rral ciarko kib lelt j naiba ciarko tessz k, at most a 8 literes j naiban s t ttem,s keresztbe tettem a ket keny rk t egym s Melle, k z pen felh ztam a s t pap rt, hogy s t s k zben not tudjon a ket keny rkesszen lni. Kb. 30-40 percig hagyjuk Meg pihenni, ciarko kelni, k zben bekapcsoljuk a s t t 220 fokra. friideri Peng vel

megmetsz k a kenyerets bef jjuk alaposan v zzel a kenyeret iss a j nai tetej t friideri is. Az egyik kenyeret megsz rtam bev g s el tt kukoricadar val. 35 percig s t ttem 220 seals ut na levettem a j nai tetej t, a hot visszavettem 180 fokras Meggy s t ttem 10-12 percig. Ah nagyon barnul a teteje ciarko takarjuk le egy darab aluf li val. R csra t ve hagyjuk kih lni. Sikeres pr b lkoz sts Jotv gyat k v nok hozz !

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