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fr
Ingrédients 500 gr
Prêt en… 40min
Lait
Sucre
Riz (vialone nano)
Sachet de sucre vanillé
500 gr/ml
50 gr
50 gr
1
Riz au lait
1. Placez la pale de pétrissage dans son logement.
2. Versez les ingrédients dans le moule de pétrissage dans
l’ordre indiqué dans la recette.
3. Placez le moule de pétrissage dans le four et sélectionnez
le programme AU 20.
4. Appuyez sur la touche START/STOP.
CONSEIL: Versez la préparation dans des pots individuels et
faites refroidir au réfrigérateur.
Saupoudrez de cannelle et servez.
Ingrédients 1000 gr
Prêt en… 3h 15min
Lait
Beurre à température ambiante
Œufs
Farine T55
Sucre
Sel
Levure de boulanger fraîche
Pour le glaçage (à ajouter à la n du levage avant la cuisson).
Farine d’amandes
Sucre
Blancs d’œuf
Sucre en grains
80 gr/ml
150 gr
200 gr (3/4)
580 gr
100 gr
6 gr
15 gr
100 gr
100 gr
2
enquantitésusante
Gâteau vénitien
1. Placez la pale de pétrissage dans son logement.
2. Versez les ingrédients dans le moule de pétrissage dans
l’ordre indiqué dans la recette.
3. À l’aide d’une cuillère mélangez les ingrédients pendant
quelques secondes.
4. Placez le moule de pétrissage dans le four et sélectionnez
le programme AU 16.
5. Appuyez sur la touche START/STOP.
6. À la n du levage le four se met en pause.
(une heure dix avant la n de la cuisson) Sortez le moule
de pétrissage du four, nappez le gâteau avec le glaçage et
saupoudrez de sucre en grains.
Placez le moule de pétrissage dans le four (il est inutile
d’appuyer sur la touche START/STOP).
PRÉPARATION DU GLAÇAGE: incorporez les blancs d’œuf et le
sucre à la farine d’amandes et mélangez soigneusement.
28


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