{"id":4575,"date":"2022-06-24T14:03:27","date_gmt":"2022-06-24T13:03:27","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4575"},"modified":"2022-06-24T14:16:05","modified_gmt":"2022-06-24T13:16:05","slug":"petits-pains","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/petits-pains\/","title":{"rendered":"Petits pains"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingr\u00e9dients pour environ 35 petits pains :<\/h3>\n\n\n\n
\n

1 kg de farine de bl\u00e9 blanche
\n14 g de levure s\u00e8che (ou 42 g de levure fra\u00eeche)
\n500 ml de lait
\n200 g de cubes de beurre \u00e0 temp\u00e9rature ambiante
\n50 ml d’huile
\n1 \u0153uf
\n200 g de yaourt
\n2 cuill\u00e8res de sucre,
\n2 cuill\u00e8res \u00e0 caf\u00e9 de sel<\/p>\n\n<\/div>\n\n\n\n

Pour le badigeonnage :<\/h3>\n\n\n\n
\n

1 \u0153uf
\n3 cuill\u00e8res de lait<\/p>\n\n<\/div>\n\n\n\n

\"Petits<\/figure>\n\n\n\n

Levure m\u00e8re :<\/h3>\n\n\n\n
\n

1.\tSi vous utilisez de la levure fra\u00eeche, pr\u00e9parez d’abord la levure m\u00e8re : versez 100 ml de lait chaud dans un bol, \u00e9miettez-y de la levure fra\u00eeche et ajoutez 2 cuill\u00e8res de sucre. Laissez lever la pr\u00e9paration.<\/p>\n

2.\tMettre tous les ingr\u00e9dients sauf le beurre dans un saladier.<\/p>\n

3.\tSi vous utilisez de la levure s\u00e8che, ajoutez-la simplement aux ingr\u00e9dients secs, sinon versez la levure m\u00e8re pr\u00e9par\u00e9e.<\/p>\n

4.\tM\u00e9langer les ingr\u00e9dients puis p\u00e9trir pour obtenir une p\u00e2te. Pour p\u00e9trir nous vous recommandons d’utiliser un robot culinaire avec un accessoire de p\u00e9trissage.<\/p>\n

5.\tAjouter les cubes de beurre mou dans la p\u00e2te un par un pendant le p\u00e9trissage.<\/p>\n

6.\tP\u00e9trir la p\u00e2te jusqu’\u00e0 ce qu’elle devienne souple et lisse.<\/p>\n

7.\tCouvrir le saladier avec un bonnet de douche ou un chiffon humide et placez-le dans un endroit chaud de la cuisine.<\/p>\n

8.\tLaisser lever la p\u00e2te jusqu’\u00e0 ce qu’elle double de volume, environ 1h30.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n No. 1 des p\u00e2t\u00e9s de viande et de poisson en Europe.*<\/span>\n En savoir plus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
\n
\"Petits<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Fa\u00e7onnage et cuisson des petits pains :<\/h3>\n\n\n\n
\n

1.\tPr\u00e9chauffer le four \u00e0 200 \u00b0C.<\/p>\n

2.\tApr\u00e8s avoir laiss\u00e9 lever la p\u00e2te, la retourner sur un plan de travail farin\u00e9 et, \u00e0 l’aide d’une balance, la diviser en boules de 60-70 g. On en obtient environ 35 au total.<\/p>\n

3.\t\u00c9talez chaque boule dans un seul sens, jusqu’\u00e0 obtenir la longueur d’un petit pain, soit environ 15 cm.<\/p>\n

4.\tUne fois \u00e9tal\u00e9e, fa\u00e7onner la p\u00e2te en forme de petit pain.<\/p>\n

5.\tR\u00e9p\u00e9tez l’op\u00e9ration jusqu’\u00e0 \u00e9puisement de toute la p\u00e2te.<\/p>\n

6.\tR\u00e9unir les petits pains sur deux plaques \u00e0 p\u00e2tisserie, sur lesquelles nous pla\u00e7ons d’abord du papier sulfuris\u00e9.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n D\u00e9couvrez-le !<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Petits<\/figure>\n\n\n\n
\n

7.\tDans un bol, m\u00e9langer l’\u0153uf avec 3 cuill\u00e8res \u00e0 soupe de lait, et badigeonner les petits pains avec le m\u00e9lange.<\/p>\n

8.\tFaites-les cuire en deux fourn\u00e9es pendant 13-15 minutes \u00e0 200 \u00baC pour chaque fourn\u00e9e.<\/p>\n

9.\tUne fois refroidis, conservez-les dans un saladier ou un sac.<\/p>\n\n<\/div>\n\n\n\n

\"Petits<\/figure>\n","protected":false},"excerpt":{"rendered":"

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