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Semoule à la seconde
Semoule à la seconde, une galette maghrébine à base de semoule, légèrement sucrée et levée, frite à l'huile jusqu'à obtenir une texture croustillante à l'extérieur et moelleuse à l'intérieur. Idéale pour le petit‑déjeuner, le goûter ou comme snack savoureux.
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Cost Breakdown
Critical Success Points
- • Ne pas déchirer la pâte pendant le pétrissage.
- • Respecter les temps de repos pour développer l’élasticité.
- • Laisser la pâte lever jusqu’à ce qu’elle double de volume.
- • Maintenir l’huile à 180 °C pendant la friture.
Safety Warnings
- • L’huile chaude peut provoquer des brûlures graves ; manipuler avec précaution.
- • Ne jamais laisser l’huile sans surveillance.
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