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Kalorik NM 39527 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
33 NM 39527 - 120501
Assembly page 33/36
Fax +1 305 430 9280
Instructions :
• Dans un grand bol, mélangez les œufs, le lait, la banane et
l’huile.
• Dans un petit bol, mélangez la farine, la poudre à lever, le sel et
les épices.
• Incorporez grossièrement les ingrédients secs dans le mélange
d’œuf, Ajoutez les pépites de chocolat.
Sucettes au Chocolat
110g de beurre
150g de sucre
2 œufs
100g de farine
3 cuillerées à café de poudre à lever
1 pincée de sel
60g de poudre de cacao
125ml de lait
7ml d’extrait de vanille
Instructions :
• Battez le beurre avec un fouet électrique jusqu’à ce qu’il soit
mou, puis ajoutez le sucre. Battez intimement pendant 3 minutes.
• Ajoutez les œufs, un par un, jusqu’à ce qu’ils soient parfaitement
incorporés.
• Dans un autre bol, mélangez les ingrédients secs au fouet.
• Ajoutez les ingrédients secs au beurre et au sucre, et incorporez-
les.
• Ajoutez ensuite les liquides (lait et vanille), jusqu’à l’incorporation
complète.
Glaçage au Chocolat
300g de chocolat à fondre (ou pépites de chocolat)
30g de beurre fondu
7ml de miel ou sirop d’érable (ou sirop de mais léger)
Instructions:
• Faites fondre le chocolat et le beurre au four à micro-ondes
pendant 1 minute, remuez, puis remettez au four à micro-ondes
pendant 30s / 1 minute. Incorporez le sirop dans le chocolat
fondu.
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