{"id":10495,"date":"2019-07-18T11:23:00","date_gmt":"2019-07-18T09:23:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10495"},"modified":"2022-05-20T16:01:19","modified_gmt":"2022-05-20T14:01:19","slug":"escargots-savoureux","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/escargots-savoureux\/","title":{"rendered":"Escargots savoureux"},"content":{"rendered":"\n

\u00abFachblatt\u00bb von Richemont, Juni\/Juli 201<\/strong><\/p>\n\n\n\n

\u00c9bouillantage (8750\u202fg)<\/strong>
2000\u202fg    flocons d’avoine
1500\u202fg    panure
5250\u202fg    eau bouillante
Laisser compl\u00e8tement refroidir l’\u00e9bouillantage avant l’utilisation.<\/p>\n\n\n\n

Levain (4450\u202fg)<\/strong>
2500\u202fg    farine de froment 1100
1750\u202fg    eau, 32\u202f\u00b0C
  200\u202fg    levain-m\u00e8re de froment, inactif brasser dans l\u2019eau M\u00e9langer avec la farine pendant 4 \u2013 5 minutes.
Repos de la p\u00e2te\u2009: 12 \u2013 16 heures \u00e0 temp\u00e9rature ambiante<\/em><\/p>\n\n\n\n

P\u00e2te principale (21\u2009370\u202fg)<\/strong>
2900\u202fg    farine de froment 1100
2600\u202fg    farine de froment 720
2250\u202fg    eau 18\u202f\u00b0C
  200\u202fg    levure de boulangerie
8750\u202fg    \u00e9bouillantage
4450\u202fg    levain
ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir la p\u00e2te d\u00e9licatement<\/em>
220\u202fg    sel de cuisine
ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir la p\u00e2te d\u00e9licatement
Repose de la p\u00e2te\u2009: 90\u2009\u2013\u2009120 minutes<\/em><\/p>\n\n\n\n

Ingr\u00e9dients (1155\u202fg)<\/strong>
450\u202fg    finot de bl\u00e9 dur pour fa\u00e7onner
470\u202fg    dorure pour badigeonner
235\u202fg    son d\u2019avoine pour la surface<\/p>\n\n\n\n

Fabrication<\/h3>\n\n\n\n

\u00c9bouillantage<\/strong>
Couvrir les flocons d\u2019avoine et la panure avec de l\u2019eau bouillante, m\u00e9langer et laisser refroidir \u00e0 couvert au r\u00e9frig\u00e9rateur pendant une nuit.<\/p>\n\n\n\n

Fa\u00e7onnage<\/strong>
Pr\u00e9fa\u00e7onner des p\u00e2tons de 450\u202fg en rond, fa\u00e7onner progressivement sur une longueur de 50\u202fcm. Enrouler en forme d\u2019escargots et placer la cl\u00e9 dessous.<\/p>\n\n\n\n

Appr\u00eat<\/strong>
Dorer la surface des p\u00e2tons et plonger dans le son d’avoine. Poser dans des corbeillons en bois rectangulaires (6 \u00d7 11,5 \u00d7 3,5\u202fcm) et laisser bien fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n

Cuisson<\/strong>
Placer dans un four chaud avec de la vapeur. \u00c0 mi-cuisson, ouvrir le soupirail et cuire croustillant \u00e0 temp\u00e9rature retombante.<\/p>\n\n\n\n

D\u00e9claration<\/h3>\n\n\n\n

D\u00e9signation au point de vente<\/strong>
Pain de froment avec flocons d\u2019avoine et panure<\/p>\n\n\n\n

Liste des ingr\u00e9dients<\/strong>
Eau, farine de forment (CH), flocons d\u2019avoine 9\u202f%, panure 7\u202f% (farine de forment, levure, sel de cuisine, Vegetabil), \u0153uf (CH), son d\u2019avoine 1\u202f%, sel de cuisine iod\u00e9, levure
de boulangerie, sucre.<\/p>\n\n\n\n

Valeurs nutritives pour 100\u202fgrammes<\/strong>
Valeur \u00e9nerg\u00e9tique 941\u202fkJ\u2009\/ 225\u202fkcal
Lipides 1,9\u202fg, dont acides gras sat. 0,3\u202fg\u2009; glucides 41,3\u202fg, dt. sucre 0,7\u202fg\u2009; protides 8,7\u202fg
sel 1,2\u202fg.<\/p>\n\n\n\n

Temps et prix indicatifs<\/strong>
47 pi\u00e8ces\u2009: 47 minutes
par pi\u00e8ce\u2009: CHF 3.95.
par 100\u202fg\u2009: CHF 0.99.
La d\u00e9claration, les valeurs nutritives et les calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n


Source : \u00ab Bulletin \u00bb Richemont, juin \/juillet 2019, www.richemont.online<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00abFachblatt\u00bb von Richemont, Juni\/Juli 201 \u00c9bouillantage (8750\u202fg)2000\u202fg    flocons d’avoine1500\u202fg    panure5250\u202fg    eau bouillanteLaisser compl\u00e8tement refroidir l’\u00e9bouillantage avant l’utilisation. Levain (4450\u202fg)2500\u202fg    farine de froment 11001750\u202fg    eau, 32\u202f\u00b0C  200\u202fg    levain-m\u00e8re de froment, inactif brasser dans l\u2019eau M\u00e9langer avec la farine pendant 4 \u2013 5 minutes.Repos de la p\u00e2te\u2009: 12 \u2013 16 heures \u00e0 temp\u00e9rature ambiante P\u00e2te principale (21\u2009370\u202fg)2900\u202fg    farine de froment 11002600\u202fg    farine de froment 7202250\u202fg   […]<\/p>\n","protected":false},"author":1,"featured_media":6169,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nEscargots savoureux | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/escargots-savoureux\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Escargots savoureux\" \/>\n<meta property=\"og:description\" content=\"\u00abFachblatt\u00bb von Richemont, Juni\/Juli 201 \u00c9bouillantage (8750\u202fg)2000\u202fg    flocons d’avoine1500\u202fg    panure5250\u202fg    eau bouillanteLaisser compl\u00e8tement refroidir l’\u00e9bouillantage avant l’utilisation. Levain (4450\u202fg)2500\u202fg    farine de froment 11001750\u202fg    eau, 32\u202f\u00b0C  200\u202fg    levain-m\u00e8re de froment, inactif brasser dans l\u2019eau M\u00e9langer avec la farine pendant 4 \u2013 5 minutes.Repos de la p\u00e2te\u2009: 12 \u2013 16 heures \u00e0 temp\u00e9rature ambiante P\u00e2te principale (21\u2009370\u202fg)2900\u202fg    farine de froment 11002600\u202fg    farine de froment 7202250\u202fg   […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/escargots-savoureux\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2019-07-18T09:23:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-20T14:01:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Aromazwiebelbrot.jpeg\" 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