Recipe book Combair-Steam S (PDF / 5.3 MB - V-ZUG Ltd

Exotic bread123Mix the flour and yeast together in a bowl, add the coconutmilk, mango and salt, then knead to a smooth dough.Next, knead the cashew nuts into the dough. Put the doughinto a bowl, cover with a damp cloth and leave at roomtemperature until it has doubled in volume (1–1½ hours).Divide the dough into two equal portions and, on a lightly flouredwork surface, shape into two rolls 25 cm long. Twist the twolengths of dough together. Cover the tray with baking parchmentand put the bread on it. Cover the bread with a damp clothand leave it to rise again for 5–10 minutes.Put the stainless steel tray into the cold cooking space at level 2.Professional baking 200 °C, 40 minutes.Stainless steel tray500 g white flour orwheat and spelt flour1 packet of dried yeast3½–4 dl coconut milk50 g dried mango,roughly diced1 tsp salt50 g cashew nuts,roughly choppedPreparation: 2 hours | Cooking: 40 minutes124 125 Bread Flans