{"id":7853,"date":"2017-03-16T13:46:00","date_gmt":"2017-03-16T12:46:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7853"},"modified":"2022-05-03T14:04:29","modified_gmt":"2022-05-03T12:04:29","slug":"lapins-et-masse-lentilles-sucree","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lapins-et-masse-lentilles-sucree\/","title":{"rendered":"Lapins et masse lentilles sucr\u00e9e"},"content":{"rendered":"\n<p><strong>Recette du mois mars<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pate-levee-sucree-9650-g\">P\u00e2te lev\u00e9e sucr\u00e9e (9650\u202fg)<\/h2>\n\n\n\n<p>5000\u202fg de farine de froment 400<br>2250\u202fg d\u2019eau<br>250\u202fg de poudre de lait\u2009; dilu\u00e9e dans l\u2019eau<br>25\u202fg de malt liquide\u2009; dilu\u00e9 dans l\u2019eau<br>500\u202fg de sucre\u2009; dilu\u00e9 dans l\u2019eau<br>375\u202fg de levure de boulangerie<br>375\u202fg d\u2019\u0153uf<br>25\u202fg de sucre vanill\u00e9\u2009; m\u00e9langer le tout<br>750\u202fg de beurre\u2009; ajouter apr\u00e8s 3\u202fminutes<br>100\u202fg de sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse sucr\u00e9e lentilles et grenades (6035\u202fg)<\/h2>\n\n\n\n<p>Pointage\u2009\/\u2009repos p\u00e2te\u2009: 75 \u2013 90 min.<\/p>\n\n\n\n<p>1120\u202fg de lentilles rouges<br>3350\u202fg de jus de pomme\u2009; cuire avec les lentilles. Cuire \u00e0 petit feu jusqu\u2019\u00e0 ce que le liquide ait \u00e9t\u00e9 absorb\u00e9. R\u00e9duire encore chaud en pur\u00e9e fine au mixeur Stephan<br>1100\u202fg de masse aux amandes 1\u2009:\u20091<br>10\u202fg de cardamome moulue<br>560\u202fg de noix de coco r\u00e2p\u00e9e\u2009; ajouter tous les ingr\u00e9dients et travailler au mixeur jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse ferme mais pouvant \u00eatre dress\u00e9e<br>900\u202fg de p\u00e9pins de grenades\u2009; incorporer \u00e0 la fin<\/p>\n\n\n\n<p>Utiliser directement la masse.<\/p>\n\n\n\n<p>Si la masse est fabriqu\u00e9e d\u2019avance, incorporer les p\u00e9pins de grenades juste avant l\u2019utilisation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1300\u202fg)<\/h2>\n\n\n\n<p>400\u202fg de farine de poudrage\u2009; pour abaisser et fa\u00e7onner<br>370\u202fg de dorure\u2009; pour badigeonner<br>80\u202fg de raisins sultans\u2009; pour les yeux des lapins<br>150\u202fg de gel\u00e9e claire\u2009; pour la finition<br>300\u202fg de sucre gr\u00eale\u2009; pour la finition<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onner<\/h2>\n\n\n\n<p>Diviser 3750\u202fg de p\u00e2te en 5 presses de 750\u202fg et placer bien couvert au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C. Abaisser le reste de la p\u00e2te \u00e0 2,2\u202fmm et laisser reposer pendant 30 \u2013 60 minutes au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C.<\/p>\n\n\n\n<p>D\u00e9couper la p\u00e2te abaiss\u00e9e en rectangles de 18 x 7\u202fcm. Dresser sur chaque rectangle 40\u202fg de masse sucr\u00e9e lentilles et grenades, dorer l\u00e9g\u00e8rement les bords et rouler en barres d\u2019env. 25\u202fcm. \u00c0 une extr\u00e9mit\u00e9, former une petite boule en guise de queue.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Former<\/h2>\n\n\n\n<p>Former le corps du lapin assis, selon la photo. Poser sur des plaques recouvertes de papier silicone. Bouler les presses pr\u00e9par\u00e9es, former des t\u00eates de lapins et les assembler aux corps.<\/p>\n\n\n\n<p>Appr\u00eat\u2009: \u00e0 couvert, \u00e0 temp\u00e9rature ambiante pendant 20 \u2013 30\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration cuisson<\/h2>\n\n\n\n<p>Dorer les lapins de P\u00e2ques. Apr\u00e8s quelques minutes, dorer une seconde fois. Placer un raisin sultan pour chaque \u0153il et entailler trois fois les p\u00e2tons \u00e0 l\u2019aide de ciseaux.<\/p>\n\n\n\n<p>Cuire\u2009: Placer dans un four moyennement chaud, le soupirail ouvert. Fermer le soupirail apr\u00e8s trois minutes, donner de la vapeur et cuire dor\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Garnir les pattes et la queue et d\u00e9corer de sucre gr\u00eale<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f2017, www.richemont.cc<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine de froment, jus de pomme, lentilles rouges 8\u202f%, sucre, grenades, beurre, \u0153uf (CH), noix de coco, amandes, levure de boulangerie, sucre gr\u00eale, poudre de lait entier, gel\u00e9e (g\u00e9lifiant E440, acidifiants E330, E334, correcteur d\u2019acidit\u00e9 E331, conservateur E202), sel de cuisine iod\u00e9, raisins sultans, extrait de malt d\u2019orge, sucre glace, cardamome, gousses de vanille.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritive pour 100\u202fg<\/h2>\n\n\n\n<p>Valeur \u00e9nerg. 1322\u202fkJ\u2009\/\u2009316 kcal. Lipides 10\u202fg, acides gras sat. 5,5\u202fg\u2009; glucides 45\u202fg, dont sucre 12\u202fg\u2009; protides 8,8\u202fg\u2009; sel 0,69\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\">Temps\u2009|\u2009prix indicatifs<\/h2>\n\n\n\n<p>148\u202fpi\u00e8ces\u2009: 140\u202fminutes.<\/p>\n\n\n\n<p>CHF\u202f2.90 par pi\u00e8ce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois mars P\u00e2te lev\u00e9e sucr\u00e9e (9650\u202fg) 5000\u202fg de farine de froment 4002250\u202fg d\u2019eau250\u202fg de poudre de lait\u2009; dilu\u00e9e dans l\u2019eau25\u202fg de malt liquide\u2009; dilu\u00e9 dans l\u2019eau500\u202fg de sucre\u2009; dilu\u00e9 dans l\u2019eau375\u202fg de levure de boulangerie375\u202fg d\u2019\u0153uf25\u202fg de sucre vanill\u00e9\u2009; m\u00e9langer le tout750\u202fg de beurre\u2009; ajouter apr\u00e8s 3\u202fminutes100\u202fg de sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5682,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7853","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>Lapins et masse lentilles sucr\u00e9e | 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\/lapins-et-masse-lentilles-sucree\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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