{"id":7736,"date":"2017-01-18T17:21:00","date_gmt":"2017-01-18T16:21:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7736"},"modified":"2022-05-03T09:09:32","modified_gmt":"2022-05-03T07:09:32","slug":"bagel-noir-oeuf-et-saumon","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bagel-noir-oeuf-et-saumon\/","title":{"rendered":"Bagel noir \u0153uf et saumon"},"content":{"rendered":"\n<p><strong>Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017:<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recette-du-mois-du-bulletin-richemont-janvier-2017-bagel-noir-oeuf-et-saumon\">Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017: Bagel noir \u0153uf et saumon.<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 bagel noir (9820\u202fg)<\/h2>\n\n\n\n<p>5000\u202fg de farine de froment 400<br>2950\u202fg de lait<br>250\u202fg de charbon v\u00e9g\u00e9tal (Fournisseur: William Hollinger, B\u00e2le, ou Meyerhans M\u00fchlen AG, Weinfelden)<br>65\u202fg de malt liquide<br>130\u202fg de sucre; dissoudre dans le lait avec le charbon et le malt<br>250\u202fg de levure de boulangerie<br>300\u202fg d\u2019\u0153uf<br>760\u202fg d\u2019huile de colza; ajouter apr\u00e8s 1 \u2013 2\u202fminutes<br>115\u202fg de sel de cuisine; ajouter vers la fin du m\u00e9lange et p\u00e9trir la p\u00e2te<\/p>\n\n\n\n<p>Pointage: 60 \u2013 75 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1350\u202fg)<\/h2>\n\n\n\n<p>100\u202fg de farine de poudrage; pour fa\u00e7onner<br>360\u202fg de blanc d\u2019\u0153uf pour badigeonner<br>890\u202fg de graines de colza; pour saupoudrer<\/p>\n\n\n\n<p>Peser des presses de 1650\u202fg et bouler. Fa\u00e7onner des p\u00e2tons sur une longueur de 20\u202fcm env., placer les extr\u00e9mit\u00e9s l\u2019une sur l\u2019autre et bien appuyer \u00e0 la main en roulant. Poser les p\u00e2tons sur des toiles et laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante pendant 15 \u00e0 20 min. Puis, laisser reposer au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C pendant 20 \u00e0 30 min. Badigeonner la surface avec du blanc d\u2019\u0153uf et tremper dans les graines de colza. Poser sur des plaques beurr\u00e9es. Placer dans un four moyennement chaud le soupirail ouvert. Apr\u00e8s 3 min., fermer le soupirail, donner de la vapeur et finir de cuire.<\/p>\n\n\n\n<p>Couper en deux et toaster la face coup\u00e9e avant de remplir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Burger oeuf-champignons (12\u2005990\u202fg)<\/h2>\n\n\n\n<p>3750\u202fg de champignons frais<br>7900\u202fg d\u2019\u0153uf<br>2650\u202fg de lait<br>130\u202fg de bouillon de l\u00e9gumes en p\u00e2te<\/p>\n\n\n\n<p>Couper les champignons et placer 20\u202fg dans chaque natte Flexipan (\u00d8 10\u202fcm, H 2\u202fcm). Mixer l\u2019\u0153uf, le lait et le bouillon et remplir chaque rondelle avec 60\u202fg de liquide. Laisser les burgers \u0153uf champignons \u00e9paissir dans un four moyennement chaud, 12 \u00e0 14 min. Utiliser aussit\u00f4t.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sauce herbes et radis (7130\u202fg)<\/h2>\n\n\n\n<p>350\u202fg de beurre; fondre dans la casserole<br>400\u202fg de farine de froment 400: \u00e9tuver bri\u00e8vement<br>4950\u202fg de cr\u00e8me chaude; incorporer sans cesser de remuer et cuire sans former de grumeaux<br>115\u202fg de bouillon de l\u00e9gumes en p\u00e2te; incorporer \u00e0 la sauce chaude, laisser refroidir<br>230\u202fg de persil finement hach\u00e9<br>230\u202fg de ciboulette finement hach\u00e9e<br>810\u202fg de radis coup\u00e9 en d\u00e9s fins; incorporer avec les herbes<br>45\u202fg de sel de cuisine<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pour farcir (33\u2005910\u202fg)<\/h2>\n\n\n\n<p>9430\u202fg de bagels noirs (178 pces)<br>12\u2005990\u202fg de burgers \u0153uf champignons<br>7130\u202fg de sauce herbes et radis<br>3560\u202fg de saumon fum\u00e9<br>800\u202fg de cresson<\/p>\n\n\n\n<p>Placer en couches sur la partie inf. l\u00e9g\u00e8rement r\u00f4tie de chaque pain\u2005: 25\u202fg de sauce herbes et radis, un burger \u0153uf champignons chaud, 20\u202fg de saumon, 4\u202fg de cresson et 15\u202fg de sauce. Poser le couvercle.<\/p>\n\n\n\n<p>D\u00e9claration<\/p>\n\n\n\n<p>Liste d\u2019ingr\u00e9dients: \u0152uf (CH) 24\u202f%, lait entier, farine de froment, cr\u00e8me, champignon, saumon fum\u00e9 (saumon [Atlantique], sel de cuisine) 10\u202f%, graines de colza, radis, cresson, huile de colza, blanc d\u2019\u0153uf (CH), beurre, colorant charbon v\u00e9g\u00e9tal, levure de boulangerie, persil 1\u202f%, ciboulette 1\u202f%, sel de cuisine iod\u00e9, bouillon de l\u00e9gumes (exhausteurs de saveur E621, E627, E631, colorant E150c, acidifiant E330\u2005; contient du c\u00e9leri) sucre, eau, extrait de malt d\u2019orge.<\/p>\n\n\n\n<p>Valeurs nutritives 100\u202fg : Val. \u00e9nerg\u00e9tique 911\u202fkJ\u2005\/\u2005218 kcal. Lipides 14\u202fg\u2005; dont acides gras sat. 5,1\u202fg, glucides 14\u202fg, dont sucre 2,3\u202fg, protides 9,1\u202fg, sel 0,6\u202fg.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Indications<\/h2>\n\n\n\n<p>Temps (178\u202fpces): 220\u202fmin. Prix par pi\u00e8ce: CHF\u202f8.50.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017: Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017: Bagel noir \u0153uf et saumon. P\u00e2te \u00e0 bagel noir (9820\u202fg) 5000\u202fg de farine de froment 4002950\u202fg de lait250\u202fg de charbon v\u00e9g\u00e9tal (Fournisseur: William Hollinger, B\u00e2le, ou Meyerhans M\u00fchlen AG, Weinfelden)65\u202fg de malt liquide130\u202fg de sucre; dissoudre dans le lait avec le charbon et le malt250\u202fg de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5545,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7736","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>Bagel noir \u0153uf et saumon | 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\/bagel-noir-oeuf-et-saumon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bagel noir \u0153uf et saumon\" \/>\n<meta property=\"og:description\" content=\"Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017: Recette du mois du \u00abBulletin\u00bb Richemont, janvier\u202f2017: Bagel noir \u0153uf et saumon. 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