{"id":1178,"date":"2017-05-28T02:38:44","date_gmt":"2017-05-28T00:38:44","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=1178"},"modified":"2017-05-28T02:39:19","modified_gmt":"2017-05-28T00:39:19","slug":"pains-a-hamburgers","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=1178","title":{"rendered":"Buns  Pains \u00e0 hamburgers"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1179 aligncenter\" src=\"http:\/\/ptitedukanette.fr\/wp-content\/uploads\/2017\/05\/pain-a-hamburger-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/dukanette.fr\/wp-content\/uploads\/2017\/05\/pain-a-hamburger-300x225.jpg 300w, https:\/\/dukanette.fr\/wp-content\/uploads\/2017\/05\/pain-a-hamburger-768x576.jpg 768w, https:\/\/dukanette.fr\/wp-content\/uploads\/2017\/05\/pain-a-hamburger.jpg 960w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><b>Pour la p\u00e2te \u00e0 buns\u00a0:<\/b><\/li>\n<li>120g de son d&rsquo;avoine<\/li>\n<li>80g de gluten de bl\u00e9 bio<\/li>\n<li>3g de sel fin<\/li>\n<li>1 cs (3g) d&rsquo;\u00e9dulcorant en poudre<\/li>\n<li>La quantit\u00e9 de levure boulang\u00e8re recommand\u00e9e pour 500g de farine de bl\u00e9 (ici\u00a0: 2 sachets de levure boulang\u00e8re instantan\u00e9e<\/li>\n<li>5 carr\u00e9s frais 0% mg nature<\/li>\n<li>2 oeufs calibre moyen<\/li>\n<li>30 + 50ml (g) environ de lait \u00e9cr\u00e9m\u00e9<\/li>\n<li><b>En d\u00e9co:<\/b><\/li>\n<li>Quelques pinc\u00e9es de graines de s\u00e9same dor\u00e9<\/li>\n<\/ul>\n<p>R\u00e9server 2 bonnes cuillers \u00e0 soupe de son d&rsquo;avoine (pr\u00e9lev\u00e9es sur les 120g de la liste des ingr\u00e9dients) \u00e0 disposition dans un petit bol.<\/p>\n<p>Dans le bol du robot m\u00e9nager (avec crochet p\u00e9trisseur), verser le reste du son d&rsquo;avoine, le gluten de bl\u00e9, le sel, l&rsquo;\u00e9dulcorant en poudre, et la levure boulang\u00e8re. Bien m\u00e9langer le tout.<\/p>\n<p>Creuser un petit puits au centre du m\u00e9lange de farines, et y casser les oeufs, puis y ajouter les carr\u00e9s frais. Plonger le crochet p\u00e9trisseur et commencer \u00e0 p\u00e9trir \u00e0 vitesse minimum. Pendant ce temps, faire chauffer les 30ml (g) de lait 25 secondes au micro-onde, puissance max (800w).<\/p>\n<p>Stopper le p\u00e9trissage, lever le crochet, et verser le lait chaud bien au centre, sur le m\u00e9lange oeufs\/carr\u00e9s frais<br \/>\nRelancer le p\u00e9trissage, et p\u00e9trir jusqu&rsquo;\u00e0 obtenir une boule uniforme qui n\u2019adh\u00e8re presque plus aux parois du bol. Rester vigilent pendant cette \u00e9tape, et, au besoin, fariner les parois du bol avec le son d&rsquo;avoine r\u00e9serv\u00e9 de c\u00f4t\u00e9, pinc\u00e9e par pinc\u00e9e, pour \u00e9viter que la pr\u00e9paration ne commence \u00e0 coller aux parois du bol avant la formation de la boule.<\/p>\n<p>Il peut \u00eatre utile de guider le m\u00e9lange vers le crochet p\u00e9trisseur \u00e0 l&rsquo;aide d&rsquo;une spatule en silicone, ou d&rsquo;aider \u00e0 ce que la boule se d\u00e9colle des parois en la repoussant vers le crochet.<\/p>\n<p>Une fois la boule bien form\u00e9e, ajouter petit \u00e0 petit du lait (g\u00e9n\u00e9ralement pour moi, 50ml&#8230; Pas trop&#8230; Il ne faut pas que la p\u00e2te soit trop humide), jusqu&rsquo;\u00e0 obtenir une p\u00e2te souple qui se p\u00e9trit bien, incorporer le restant du son d&rsquo;avoine s&rsquo;il y en a, pinc\u00e9es par pinc\u00e9es, en alternance avec le lait. P\u00e9trir alors pendant environ 10mn, vitesse minimum.<\/p>\n<p>&nbsp;<\/p>\n<p>Prolonger le p\u00e9trissage \u00e0 la main pendant quelques minutes, puis diviser la p\u00e2te en 8 portions identiques. Former des boules l\u00e9g\u00e8rement aplaties, et les installer sur un papier cuisson (ou plaque silicone) sur la plaque de cuisson du four. Recouvrir d&rsquo;un torchon et laisser reposer pour que la p\u00e2te double de volume (environ 30-45mn pour moi).<\/p>\n<p>Pendant le p\u00e9trissage manuel, se frotter r\u00e9guli\u00e8rement les mains entre elles, afin de se d\u00e9barrasser de petits r\u00e9sidus de p\u00e2te qui collent aux mains, et r\u00e9cup\u00e9rer les r\u00e9sidus pour les remettre dans la p\u00e2te. Plus les mains sont propres et s\u00e8ches, plus le p\u00e9trissage est facilit\u00e9. Penser \u00e9galement \u00e0 racler le plan de travail pour r\u00e9cup\u00e9rer la poussi\u00e8re de gluten qui s&rsquo;y sera d\u00e9pos\u00e9.<\/p>\n<p>Pass\u00e9 ce d\u00e9lai, pr\u00e9chauffer le four \u00e0 50\u00b0, chaleur statique.<\/p>\n<p>Dorer la surface des buns au lait, \u00e0 l&rsquo;aide d&rsquo;un pinceau de cuisine, et parsemer de graines de s\u00e9same.<\/p>\n<p>Enfourner, puis monter la temp\u00e9rature du four \u00e0 180\u00b0. Cuire environ 20mn, jusqu&rsquo;\u00e0 obtenir une jolie dorure.<\/p>\n<p>Poser sur une grille \u00e0 g\u00e2teau, et laisser totalement refroidir avant d\u00e9gustation<\/p>\n<p>&nbsp;<\/p>\n<p>Recette de supertata<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Pour la p\u00e2te \u00e0 buns\u00a0: 120g de son d&rsquo;avoine 80g de gluten de bl\u00e9 bio 3g de sel fin 1 cs (3g) d&rsquo;\u00e9dulcorant en poudre La quantit\u00e9 de levure&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,3],"tags":[16],"class_list":["post-1178","post","type-post","status-publish","format-standard","hentry","category-recette","category-sale","tag-attaque"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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