60
61
en
Ingredients
500 gr
Ready in…
40min
Milk
Sugar
Rice (Vialone Nano risotto rice)
Sachet of vanillin or equivalent
500 gr/ml
50 gr
50 gr
1
Rice pudding
1. Insert the paddle.
2. Add the ingredients to the bread pan in the order given in
the recipe.
3. Insert the bread pan in the oven and select programme
AU20.
4. Press the START/STOP button.
TIP: pour the mixture into individual bowls and cool in the
refrigerator.
Sprinkle with ground cinnamon before serving.
Ingredients
1000 gr
Ready in…
3h 15min
Milk
Butter at room temperature
Eggs
Strong flour (type 0)
Sugar
Salt
Fresh brewer’s yeast
For the icing (at the end of rising, before baking)
Almond flour
Sugar
Egg white
Granulated sugar
80 gr/ml
150 gr
200 gr (3/4)
580 gr
100 gr
6 gr
15 gr
100 gr
100 gr
2
as necessary
Torta veneziana
1. Insert the paddle.
2. Add the ingredients to the bread pan in the order given in
the recipe.
3. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
4. Insert the bread pan in the oven and select programme
AU16.
5. Press the START/STOP button.
6. At the end of the rising stage, the oven pauses.
One hour ten minutes before the end of cooking (shown
on the display), remove the bread pan from the oven, co-
ver the dough with icing then sprinkle with granulated
sugar.
Insert the bread pan in the oven (you do not need to press
the START/STOP button).
PREPARING THE ICING: beat the egg white with the almond
flour and sugar and mix well.
