{"id":4784,"date":"2022-10-06T11:06:05","date_gmt":"2022-10-06T10:06:05","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4784"},"modified":"2022-10-06T11:06:28","modified_gmt":"2022-10-06T10:06:28","slug":"pain-de-mie","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pain-de-mie\/","title":{"rendered":"Pain de mie"},"content":{"rendered":"\n
\n

Jetez un coup d’\u0153il \u00e0 la recette et faites votre propre pain de mie qui se combinera si d\u00e9licieusement avec votre Argeta pr\u00e9f\u00e9r\u00e9. Vous conna\u00eetrez bient\u00f4t sa recette par c\u0153ur.<\/p>\n\n<\/div>\n\n\n\n

Ingr\u00e9dients<\/h3>\n\n\n\n
\n

460 g de farine de bl\u00e9 blanche
\n240 ml d’eau chaude
\n60 ml de lait
\n25 g de sucre
\n60 g de beurre \u00e0 temp\u00e9rature ambiante
\n1,5 cuill\u00e8re \u00e0 caf\u00e9 de sel
\n7 g de levure s\u00e8che <\/p>\n

Vous aurez \u00e9galement besoin d’un moule \u00e0 pain de 22 cm de long.<\/p>\n\n<\/div>\n\n\n\n

\"pain<\/figure>\n\n\n\n

P\u00e2te<\/h3>\n\n\n\n
\n

1. M\u00e9langer 240 ml d’eau chaude, 60 ml de lait, 25 g de sucre et 7 g de levure s\u00e8che dans un saladier.<\/p>\n

2. Placer le saladier dans un endroit chaud de la cuisine et l’y laisser pendant 10 minutes pour permettre au levain de lever.<\/p>\n\n<\/div>\n\n\n\n

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

3. Dans un grand saladier, m\u00e9langer 1,5 cuill\u00e8re \u00e0 caf\u00e9 de sel \u00e0 460 g de farine et faire un puits au centre de la farine.<\/p>\n

4. Mettre le levain dans le puits et remuer.<\/p>\n

5. Pour le p\u00e9trissage, il est conseill\u00e9 d’utiliser un robot m\u00e9nager, qui effectue le travail plus rapidement et avec moins d’efforts. De plus, cette p\u00e2te est plus difficile \u00e0 manipuler avec les mains car elle est plus collante.<\/p>\n

6. P\u00e9trir la p\u00e2te pendant 5 minutes, puis y p\u00e9trir des morceaux de beurre ramolli.<\/p>\n

7. P\u00e9trir \u00e0 nouveau la p\u00e2te pendant 5 minutes.<\/p>\n

8. Couvrir le saladier contenant la p\u00e2te avec un bonnet de douche ou un torchon humide et placer-le dans un endroit chaud pour que la p\u00e2te puisse doubler de volume pendant la lev\u00e9e – environ 1 heure.<\/p>\n\n<\/div>\n\n\n\n

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

Fa\u00e7onnage et cuisson <\/h3>\n\n\n\n
\n

1. \u00c9taler la p\u00e2te sur une surface farin\u00e9e.<\/p>\n

2. Former un rectangle de p\u00e2te avec vos doigts, aussi long qu’un moule \u00e0 pain et de 2 cm d’\u00e9paisseur.<\/p>\n

3. Le rouler en forme de rouleau et le mettre dans un moule \u00e0 pain graiss\u00e9.<\/p>\n

4. Couvrir le moule et laisser la p\u00e2te lever pendant 30 minutes.<\/p>\n\n<\/div>\n\n\n\n

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

5. Pendant ce temps, pr\u00e9chauffer le four \u00e0 180 \u00b0C.<\/p>\n

6. Porter l’eau \u00e0 \u00e9bullition dans une casserole.<\/p>\n

7. Placer simultan\u00e9ment le moule \u00e0 p\u00e2te et le r\u00e9cipient adapt\u00e9 au four contenant l’eau bouillante dans le four.<\/p>\n

8. Faire cuire pendant 10 minutes, puis retirer l’eau et faire cuire pendant 15-20 minutes suppl\u00e9mentaires.<\/p>\n

9. Au total, le pain de mie cuit pendant 25-30 minutes.<\/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
\"Recette<\/figure>\n\n\n\n
\n

10. Apr\u00e8s la cuisson, retirer le pain de mie du moule et le laisser refroidir sur une grille.<\/p>\n\n<\/div>\n\n\n\n

\n
\n
\"pain<\/figure>\n<\/div>\n<\/div>\n\n\n\n

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