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Brioches algériennes à la Mona (Mouna)
Des brioches moelleuses et parfumées à la citron‑clementine, typiques de la pâtisserie algérienne. Faciles à préparer à la main ou dans un sac de congélation, elles sont idéales pour le petit‑déjeuner ou le goûter.
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Cost Breakdown
Critical Success Points
- • Activation de la levure avec le lait tiède
- • Incorporation progressive de la farine pour éviter une pâte trop liquide
- • Ajout du beurre à la bonne température pour obtenir une pâte souple
- • Respecter les deux temps de levée (1 h puis 2 h)
- • Ne pas laisser les brioches brûler pendant la cuisson
Safety Warnings
- • Manipuler le sac de congélation avec précaution pour éviter les déchirures
- • Utiliser des gants ou un torchon lorsqu'on sort la plaque du four chaud
- • Ne pas laisser les enfants près du four allumé
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