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Bretzels en pâte levée
Temps de préparation : 85 à 95 minutes
8 pièces
Ingrédients
1/2 dé de levure de boulanger (21 g)
100 ml de lait tiède
300 g de farine
1 cuil. à café de sucre
1 cuil. à café de sel
30 g de beurre
1 œuf
Dorure
1 jaune d'œuf mélangé à
1 cuil. à soupe de lait
Garniture :
Graines de pavot ou fromage râpé
Préparation
Délayer la levure dans le lait tiède en
mélangeant. Ajouter la farine, le sucre,
le sel, le beurre et l'œuf et pétrir jusqu'à
obtention d'une pâte onctueuse. Faire
lever à couvert au four à 35 °C, Chaleur
sole-voûte pendant 20 à 30 minutes.
Pétrir légèrement la pâte et rouler 8
longs boudins (C environ 0,5 cm). For-
mer des bretzels et les placer sur un
plat multi-usages/plat Crousti-chef per-
foré. Faire lever à couvert dans le four à
35°C pendant encore 10 minutes en
mode Chaleur sole-voûte.
Badigeonner les bretzels avec le mé-
lange à base d'œuf et de lait et sau-
pouder de pavot ou de fromage. Cuire
jusqu'à ce qu'ils soient dorés.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va-
peur
I
Température 160–180 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
20–30 minutes
Recettes
138
138


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