{"id":7177,"date":"2016-04-15T08:28:00","date_gmt":"2016-04-15T06:28:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7177"},"modified":"2022-04-29T08:34:27","modified_gmt":"2022-04-29T06:34:27","slug":"pain-risotto-croustillant-avec-dip-poivron-et-feta","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-risotto-croustillant-avec-dip-poivron-et-feta\/","title":{"rendered":"Pain risotto croustillant avec dip poivron et feta"},"content":{"rendered":"\n<p><strong>Recette du mois avril.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ebouillantage-1505-g\">Ebouillantage (1505\u202fg)<\/h2>\n\n\n\n<p>385\u202fg de riz pour risotto<br>150\u202fg d\u2019oignon hach\u00e9 et r\u00f4ti<br>970\u202fg de bouillon de l\u00e9gumes<\/p>\n\n\n\n<p>M\u00e9langer tous les ingr\u00e9dients et les placer dans un r\u00e9cipient en m\u00e9tal. Bien cuire au steamer avec 100\u202f% d\u2019humidit\u00e9. Laisser le risotto refroidir compl\u00e8tement avant de l\u2019utiliser.<\/p>\n\n\n\n<p>Le risotto \u00e9bouillant\u00e9, plac\u00e9 sous vide, se conserve au cong\u00e9lateur \u00e0 -18\u202f\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pain Risotto (19\u2009800\u202fg)<\/h2>\n\n\n\n<p>9615\u202fg de farine de froment 720<br>6240\u202fg d\u2019eau<br>120\u202fg de malt liquide, diluer dans l\u2019eau<br>1505\u202fg de risotto \u00e9bouillant\u00e9<br>1580\u202fg de p\u00e2te ferment\u00e9e<br>335\u202fg de levure de boulangerie<br>190\u202fg d\u2019huile d\u2019olive, ajouter apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange<br>215\u202fg de sel de cuisine, ajouter vers la fin du m\u00e9lange et bien p\u00e9trir la p\u00e2te<\/p>\n\n\n\n<p>Pointage\u2009: 75-90\u202fminutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (770\u202fg)<\/h2>\n\n\n\n<p>350\u202fg de farine de poudrage<br>140\u202fg d\u2019huile d\u2019olive<br>220\u202fg de flocons de millet<br>60\u202fg de farine de froment<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dip poivron et feta (1103\u202fg)<\/h2>\n\n\n\n<p>350\u202fg de poivron rouge<br>250\u202fg de feta, mixer finement<br>500\u202fg de fromage frais, incorporer<br>3\u202fg de paprika fum\u00e9, assaisonner<\/p>\n\n\n\n<p>Tps indicatif pain (44 pces)\u2009: 40\u202fmin.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dip<\/h2>\n\n\n\n<p>Placer les poivrons rouges entiers dans un r\u00e9cipient en m\u00e9tal et cuire dans un four moyennement chaud jusqu\u2019\u00e0 ce que la pulpe des fruits soit tendre. Apr\u00e8s refroidissement, retirer la peau, les p\u00e9pins et le trognon.<\/p>\n\n\n\n<p>Mixer finement la feta avec les poivrons \u00e9pluch\u00e9s et refroidis. Incorporer le fromage frais et assaisonner le dip avec du paprika fum\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Peser des p\u00e2tons de 450\u202fg. Les bouler puis les fa\u00e7onner en forme de fuseau de 24\u202fcm de long et les laisser se d\u00e9tendre un peu. Aplatir un peu les p\u00e2tons en large, badigeonner la surface avec de l\u2019huile d\u2019olive et tourner dans les flocons de millet.<\/p>\n\n\n\n<p>Enfoncer une corne de 7\u202fcm de large 9 fois \u00e0 fond dans les p\u00e2tons (voir photo) et les \u00e9tirer.<\/p>\n\n\n\n<p>Appr\u00eat\u2009: Poser sur des appareils \u00e0 enfourner et laisser fermenter pendant environ 5\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Saupoudrer l\u00e9g\u00e8rement la surface avec de la farine de froment 720. Placer dans un four chaud, pr\u00e9alablement inject\u00e9 de vapeur. Ouvrir le soupirail \u00e0 mi-cuisson et cuire croustillant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<p>Liste des ingr\u00e9dients du pain : Farine de froment, eau, bouillon de l\u00e9gumes [eau, bouillon de l\u00e9gumes (renfor\u00e7ateurs de go\u00fbt E621, E627, E631, colorant E150c, acidifiant E330\u2009; contient du c\u00e9leri)], riz 2\u202f%, huile d\u2019olive, levure de boulangerie, oignon, sel de cuisine iod\u00e9, millet, extrait de malt d\u2019orge, graisse butyrique.<\/p>\n\n\n\n<p>Liste des ingr\u00e9dients du dip : Fromage frais (lait entier, cr\u00e8me, prot\u00e9ine de lait, sel de cuisine, stabilisateurs E410, E407), poivron 32\u202f%, feta (lait de vache) 23\u202f%, paprika.<\/p>\n\n\n\n<p>Valeurs nutritives pour 100\u202fg de pain et 100\u202fg de dip : Valeur \u00e9nerg\u00e9tique 1014\u202fkJ\u2009\/\u2009242 kcal. \u2013 Lipides 8,1\u202fg, dont acides gras sat. 1,4\u202fg\u2009; glucides 33\u202fg, dont sucre 1\u202fg\u2009; protides 8,6\u202fg\u2009; sel 0,9\u202fg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Prix indicatifs<\/h2>\n\n\n\n<p>pain (374\u202fg) et dip (200\u202fg)\u2009: CHF 14.00<\/p>\n\n\n\n<p>morceau de pain\u2009: CHF 3.60<\/p>\n\n\n\n<p>100\u202fg de dip\u2009: CHF 5.20<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent uniquement \u00e0 cette recette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois avril. Ebouillantage (1505\u202fg) 385\u202fg de riz pour risotto150\u202fg d\u2019oignon hach\u00e9 et r\u00f4ti970\u202fg de bouillon de l\u00e9gumes M\u00e9langer tous les ingr\u00e9dients et les placer dans un r\u00e9cipient en m\u00e9tal. Bien cuire au steamer avec 100\u202f% d\u2019humidit\u00e9. Laisser le risotto refroidir compl\u00e8tement avant de l\u2019utiliser. Le risotto \u00e9bouillant\u00e9, plac\u00e9 sous vide, se conserve au cong\u00e9lateur \u00e0 -18\u202f\u00b0C. Pain Risotto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5341,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Pain risotto croustillant avec dip poivron et feta | 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\/pain-risotto-croustillant-avec-dip-poivron-et-feta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain risotto croustillant avec dip poivron et feta\" \/>\n<meta property=\"og:description\" content=\"Recette du mois avril. 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