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Pain sucré ghanéen (Gansu Gabon)
Pain sucré ghanéen moelleux, parfumé à la cannelle et à la muscade, réalisé avec une pâte levée en deux temps. Formes carrées ou rondes, idéal pour le petit‑déjeuner, le goûter ou comme accompagnement. La recette inclut toutes les astuces du chef de LA CUISINE D’AMA pour réussir une mie très tendre et une croûte dorée.
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Cost Breakdown
Critical Success Points
- • Tester la levure pour s’assurer qu’elle est active.
- • Pétrir la pâte jusqu’à obtenir une texture lisse et élastique.
- • Première levée jusqu’à doublement du volume.
- • Deuxième levée avant la cuisson.
- • Cuisson à 180°C avec vapeur et vérification du son creux.
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine.
- • Ne pas toucher la plaque ou le moule immédiatement après la cuisson.
- • Utiliser de l’eau tiède (pas bouillante) pour activer la levure afin d’éviter les brûlures.
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