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Pain aux abricots
Temps de préparation : 110 à 120 minutes
Ingrédients
1 dé (42 g) de levure de boulanger
200 ml de lait tiède
500 g de farine
60 g de sucre
1 cuil. à soupe de sucre vanillé
1 pincée de sel
1 cuil. à café de zeste de citron râpé
100 g de beurre ramolli
1 œuf
100 g d'abricots secs
50 g de pistaches hachées
Dorure
Lait
Préparation
Délayer la levure dans le lait tiède en
mélangeant. Ajouter la farine, le sucre,
le sucre vanillé, le sel, le zeste de citron
râpé, 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 30 minutes.
Couper les abricots en petits dés, in
-
corporer à la pâte avec les pistaches
hachées, former un pâton en longueur
et le déposer dans un moule à cake
beurré (env. 30x13cm). Laisser lever à
couvert dans le four à 35°C pendant
environ 15 minutes en mode Chaleur
sole-voûte.
Ensuite, badigeonnez le pain aux abri
-
cots de lait et faites-le cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 150–170 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
5 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
50-60 minutes
Recettes
141
141


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