Page 82 -
Basic HTML Version
82 Baking
Settings: Step 5 or 6
Function: Fan plus
6GORGTCVWTG |
%
&WTCVKQP
OKPWVGU
5JGNH NGXGN
Gâteau du Vully
/KZ VQIGVJGT VJG ƃQWT UWICT
and salt. Dissolve the yeast in
the lukewarm water and mix in
YKVJ VJG ƃQWT
2
Dissolve the butter in the
warm milk and add the
beaten egg. Add the mixture to
VJG ƃQWT CPF MPGCF VQ C FQWIJ
3
Place the dough in a round
RK\\C FKUJ CPF YKVJ ƃQWT[
ƂPIGTU RTGUU FQYP VQ HQTO C
base and a pastry rim. Leave to
RTQXG WPEQXGTGF KP VJG QXGP|HQT
OKPWVGU WUKPI VJG URGEKCN
2TQXG FQWIJ RTQITCOOG QT
YKVJ %QODKPCVKQP OQFG (CP
RNWU CV %
OQKUVWTG
4
Re-shape the base if
necessary then add one of
the toppings.
Sweet topping: Mix the
ETGCO CPF VJG GII [QNM
brush it on the pastry and
push in small pieces of butter.
%QCTUGN[ ETWUJ VJG UWICT EWDGU
CPF OKZ YKVJ EKPPCOQP URTKPMNG
on the base and bake (see below
for settings).
6
Apple topping: Mix the
ETGCO GII [QNM CPF XCPKNNC
sugar and spread over the base.
2GGN EQTG CPF VJKPN[ UNKEG VJG
apples and spread over the base.
/KZ VJG UWICT CPF EKPPCOQP
sprinkle it on top. Place on the
rack and bake (see below for
settings).
5GTXGU
Ingredients
Base:
I UVTQPI YJKVG ƃQWT
VDUR UWICT
½ tsp salt
I HTGUJ [GCUV
VDUR NWMGYCTO YCVGT
I DWVVGT
I YCTO OKNM
OGFKWO GII
Flour for dusting
Sweet topping:
I FQWDNG ETGCO
OGFKWO GII [QNM
20 g cold butter
60 g cubed sugar
RKPEJ ITQWPF EKPPCOQP
Apple topping:
I FQWDNG ETGCO
OGFKWO GII [QNM
3 tsp vanilla sugar
CRRNGU CRRTQZ
I
2 tbsp sugar
UOCNN RKPEJ EKPPCOQP
