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Mini pains variés (hamburger, hot‑dog, bagel, mini‑pizza, croissant)
Apprenez à réaliser une pâte unique qui se transforme en une dizaine de mini‑pains différents : petits pains pour hamburger, boudins pour hot‑dog, bagels, mini‑pizzas et croissants. La recette utilise 1 kg de farine et, après un repos d’une heure, vous pouvez façonner et cuire chaque format en seulement 15‑20 min. Idéal pour les apéritifs, les buffets ou les fêtes.
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Cost Breakdown
Critical Success Points
- • Activation de la levure avec le lait tiède et le sucre
- • Première levée jusqu’à double volume
- • Création d’un trou large pour les bagels
- • Deuxième levée avant cuisson
Safety Warnings
- • Manipuler le four chaud ; porter des gants de cuisine.
- • Le lait doit être tiède, pas brûlant, pour éviter de tuer la levure.
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