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Petits pains au lait et au sucre
Temps de préparation : 105 à 120 minutes
8 petits pains
Ingrédients
1/2 dé de levure de boulanger (21 g)
250 ml de lait tiède
500 g de farine
40 g de sucre
1 pincée de sel
60 g de beurre ramolli
100 g d'amandes hachées
Dorure
Lait
Garniture :
Sucre perlé
Préparation
Délayer la levure dans le lait tiède en
mélangeant. Ajouter la farine, le sucre,
le sel et le beurre et pétrir jusqu'à ob-
tention d'une pâte onctueuse. Faire le-
ver à couvert au four à 35 °C, Chaleur
sole-voûte pendant 30 minutes.
Incorporez les amandes hachées à la
pâte. Formez 8 boules et placez-les sur
le plat multi-usages/plat Crousti-chef
perforé, faites lever à couvert dans le
four à 35 °C pendant encore 20 à
30 minutes en mode Chaleur
sole-voûte.
Badigeonner les petits pains de lait,
tremper la partie supérieure dans le
sucre perlé et les faire cuire jusqu'à ob
-
tention d'une belle couleur dorée.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 150–170 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
35-40 minutes
Recettes
130
130


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