{"id":8642,"date":"2017-10-11T14:49:00","date_gmt":"2017-10-11T12:49:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8642"},"modified":"2022-05-11T09:38:08","modified_gmt":"2022-05-11T07:38:08","slug":"turban-tofu-cacahuete","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/turban-tofu-cacahuete\/","title":{"rendered":"Turban tofu cacahu\u00e8te"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, oct. 2017<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<p>5470\u202fg p\u00e2te \u00e0 croissants au beurre<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse tofu cacahu\u00e8te (2750\u202fg)<\/h2>\n\n\n\n<p>60\u202fg huile de s\u00e9same\u2009; chauffer dans la po\u00eale<br>40\u202fg ail hach\u00e9<br>940\u202fg poireau coup\u00e9 en fines rondelles<br>300\u202fg poivron vert, coup\u00e9 en d\u00e9s fins Faire revenir tous les ingr\u00e9dients.<br>940\u202fg tofu nature, en d\u00e9s fins<br>470\u202fg cacahu\u00e8tes r\u00f4ties, sal\u00e9es, hach\u00e9es\u2009; incorporer au tofu et faire revenir bri\u00e8vement<br>60\u202fg farine de riz\u2009; saupoudrer et m\u00e9langer avec les ingr\u00e9dients chauds. Retirer du feu et placer dans un r\u00e9cipient<br>180\u202fg miel<br>40\u202fg sauce soja<br>40\u202fg Sambal Oelek\u2009; incorporer tous les ingr\u00e9dients et m\u00e9langer<br>180\u202fg beurre d\u2019arachide\u2009; incorporer \u00e0 la fin<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (420\u202fg)<\/h2>\n\n\n\n<p>150\u202fg farine de poudrage pour abaisser<br>180\u202fg dorure pour badigeonner la surface<br>90\u202fg s\u00e9same noir, r\u00f4ti pour saupoudrer la surface<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<p>5470\u202fg p\u00e2te \u00e0 croissants au beurre<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masse tofu cacahu\u00e8te (2750\u202fg)<\/h2>\n\n\n\n<p>60\u202fg huile de s\u00e9same\u2009; chauffer dans la po\u00eale<br>40\u202fg ail hach\u00e9<br>940\u202fg poireau coup\u00e9 en fines rondelles<br>300\u202fg poivron vert, coup\u00e9 en d\u00e9s fins<\/p>\n\n\n\n<p>Faire revenir tous les ingr\u00e9dients.<\/p>\n\n\n\n<p>940\u202fg tofu nature, en d\u00e9s fins<br>470\u202fg cacahu\u00e8tes r\u00f4ties, sal\u00e9es, hach\u00e9es\u2009; incorporer au tofu et faire revenir bri\u00e8vement<br>60\u202fg farine de riz\u2009; saupoudrer et m\u00e9langer avec les ingr\u00e9dients chauds. Retirer du feu et placer dans un r\u00e9cipient<br>180\u202fg miel<br>40\u202fg sauce soja<br>40\u202fg Sambal Oelek\u2009; incorporer tous les ingr\u00e9dients et m\u00e9langer<br>180\u202fg beurre d\u2019arachide\u2009; incorporer \u00e0 la fin<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (420\u202fg)<\/h2>\n\n\n\n<p>150\u202fg farine de poudrage pour abaisser<br>180\u202fg dorure pour badigeonner la surface<br>90\u202fg s\u00e9same noir, r\u00f4ti pour saupoudrer la surface<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Masse tofu cacahu\u00e8te<\/h2>\n\n\n\n<p>Fabriquer la masse conform\u00e9ment \u00e0 la recette ci-contre.<\/p>\n\n\n\n<p>Stockage\u2009: jusqu\u2019\u00e0 2 jours au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C ou jusqu\u2019\u00e0 2 semaines au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 croissants au beurre<\/h2>\n\n\n\n<p>Abaisser la p\u00e2te \u00e0 2,2\u202fmm et laisser reposer au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C pendant 30 \u00e0 45\u202fminutes. Couper des rectangles de 8\u00d715\u202fcm et entailler.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onner<\/h2>\n\n\n\n<p>Placer 30\u202fg de masse au centre du rectangle, avec une cuill\u00e8re \u00e0 glace.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Former<\/h2>\n\n\n\n<p>Replier les bandes de p\u00e2te sur la masse. Tirer l\u00e9g\u00e8rement les deux derni\u00e8res bandes de p\u00e2te et les tourner ensemble.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pointage<\/h2>\n\n\n\n<p>Laisser fermenter les p\u00e2tons pendant 20 \u00e0 30\u202fminutes \u00e0 couvert \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Dorer les p\u00e2tons ferment\u00e9s et saupoudrer de s\u00e9same noir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer dans un four moyennement chaud, donner de la vapeur apr\u00e8s trois minutes et cuire dor\u00e9.<\/p>\n\n\n\n<p>Conseil\u2009: chauffer le snack avant de le consommer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine de froment, eau, beurre, tofu \u00ad(graines de soja, eau, agent de pr\u00e9cipitation Nigari) 11\u202f%, poireau, graines d\u2019arachide r\u00f4ties, huile de palme, sel, huile d\u2019arachide 5\u202f%, poivron, \u0153uf (CH), miel d\u2019abeille (Mexique\/Guatemala), beurre d\u2019arachide (cacahu\u00e8tes) 2\u202f%, poudre de lait entier, levure de boulangerie, graines de s\u00e9same, sucre, huile de s\u00e9same, farine de riz, jaune d\u2019\u0153uf (CH), sel de cuisine iod\u00e9, poudre d\u2019ail (contient du sulfite), sauce soja (acidifiant E270, conservateurs E202, E211), gousses de piment (conservateur E210), extrait de malt d\u2019orge, produit de panification (farine de gonflement de froment, farine de malt d\u2019orge, poudre d\u2019ac\u00e9role sur amidon de manioc, enzyme).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Val. \u00e9nerg. 1605\u202fkJ\u2009\/\u2009383 kcal.Lipides 22\u202fg dt acides gras sat. 9,4\u202fg\u2009; glucides 34\u202fg, dt sucre 5,3\u202fg\u2009; protides 11\u202fg\u2009; sel 0,87\u202fg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-temps-prix-indicatifs\">Temps\u2009|\u2009prix indicatifs<\/h2>\n\n\n\n<p>91\u202fpi\u00e8ces\u2009: 95\u202fminutes.<\/p>\n\n\n\n<p>Par pi\u00e8ce\u2009: CHF\u202f3.25.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, oct. 2017 Pr\u00e9paration 5470\u202fg p\u00e2te \u00e0 croissants au beurre Masse tofu cacahu\u00e8te (2750\u202fg) 60\u202fg huile de s\u00e9same\u2009; chauffer dans la po\u00eale40\u202fg ail hach\u00e9940\u202fg poireau coup\u00e9 en fines rondelles300\u202fg poivron vert, coup\u00e9 en d\u00e9s fins Faire revenir tous les ingr\u00e9dients.940\u202fg tofu nature, en d\u00e9s fins470\u202fg cacahu\u00e8tes r\u00f4ties, sal\u00e9es, hach\u00e9es\u2009; incorporer au tofu et faire revenir bri\u00e8vement60\u202fg farine de riz\u2009; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6252,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-8642","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>Turban tofu cacahu\u00e8te | 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\/turban-tofu-cacahuete\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Turban tofu cacahu\u00e8te\" 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