Pain blanc de base SUITE

Pains mollets en soixante minutes

Passez à 3 sachets de levure et 50 ml (1⁄4 tasse de sucre). Mélangez et pétrissez la pâte selon les instructions pour le pain blanc de base à la page

133.Placez-la dans un bol graissé, en la tournant pour en graisser le dessus. Couvrez et laissez lever dans un endroit chaud, à l’abri des courants d’air, environ 15 minutes. Mettez la pâte sur une surface légèrement saupoudrée de farine. Formez la pâte comme vous le souhaitez (reportez-vous aux suggestions suivantes). Couvrez. Laissez lever dans un four légèrement chaud (32°C [90°F]) environ 15 minutes. Faites cuire à 215°C (425°F) pendant 12 minutes ou jusqu’à ce que le pain soit doré. Démoulez immédiatement et laissez refroidir sur des grilles.

Ornements : Coupez la pâte en deux et étalez chaque moitié au rouleau en un rectangle de 30 x 22-cm (12 x 9-pouces). Coupez 12 bandes égales larges d’environ 2,5 cm (1 pouce). Roulez chaque bande bien serré pour former une spirale en rentrant les extrémités dessous. Placez-les sur des plaques à pâtisserie graissées en les espaçant de 5 cm (2 pouces).

Feuilles de trèfle : Coupez la pâte en 24 morceaux égaux. Formez chaque morceau en une boule et placez-la dans un moule à muffins graissé. Avec des ciseaux, coupez chaque boule en deux, puis en quatre.

Donne : 24 portions (1 pain mollet par portion).

Par portions : Environ 130 calories, 4 g protéine,

25 g glucide, 2 g matières grasses, 0 mg cholestérol, 198 mg sodium.

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KitchenAid 4KSMC50S manual Pains mollets en soixante minutes
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4KSMC50S specifications

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