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A B C D
01. Sciogliere il lievito nel latte tiepido (circa 35°C) con una forchetta. Lasciar riposare
un minuto.
02. Nella bacinella con il coltello da impasto versare la farina, il sale, lo zucchero, il
burro e il latte con il lievito.
03. Avviare l’apparecchio e impastare per circa 1minuto. Se necessario staccare con la
spatola la pasta dalle pareti. Riavviare l’apparecchio per alcuni secondi.
04. Mettere l’impasto in una terrina leggermente infarinata e ricoprire con una pellicola
o con un canovaccio umido. Lasciar riposare 30 minuti.
05. La pasta sarà quindi pronta per essere lavorata
A
. Suddividerla in tre parti
uguali, formare 3 panini lunghi arrotolandola sul piano da lavoro
B
. Formare una
treccia
C
e disporla in uno stampo da plumcake imburrato e infarinato
D
.
06. Lasciar lievitare in forno a 60°C (termostato 2) per 30 minuti.
07. Togliere il pane dal forno. Preriscaldare il forno a 180°C (termostato 6).
08. Rompere l’uovo e spalmare l’impasto con un pennello per far dorare la brioche.
09. Infornare lo stampo e lasciarla cuocere per circa 20 minuti. Se scurisce troppo,
coprire con un foglio di carta di alluminio.
10. Lasciar raffreddare prima di togliere dallo stampo.
Pan brioche intrecciato
Preparazione: 20 min Riposo: 1h Cottura: 20 min Materiale: stampo da
plumcake
1 pan
250 g d farina 0
125 ml di latte
20 g di burro
40 g di zucchero
14 g di lievito di birra fresco
1 uovo sbattuto (per decorare)
1 pizzico di sale
96
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