{"id":32361,"date":"2021-03-21T10:21:56","date_gmt":"2021-03-21T10:21:56","guid":{"rendered":"https:\/\/usapulseseu.org\/pan-de-mono-a-la-farine-de-pois-chiches\/"},"modified":"2021-03-21T10:21:56","modified_gmt":"2021-03-21T10:21:56","slug":"pan-de-mono-a-la-farine-de-pois-chiches","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/fr\/pan-de-mono-a-la-farine-de-pois-chiches\/","title":{"rendered":"\u00ab\u00a0Pan de mono\u00a0\u00bb \u00e0 la farine de pois chiches"},"content":{"rendered":"

<\/p>\n

\n

\u00ab\u00a0Pan de mono\u00a0\u00bb \u00e0 la farine de pois chiches<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 200 g de farine de pois chiches<\/li>\n
  • 200 g de farine de pain<\/li>\n
  • 50 g de sucre brun<\/li>\n
  • 1 \u0153uf<\/li>\n
  • 50 g de beurre (fondu)<\/li>\n
  • 7 g de levure s\u00e8che<\/li>\n
  • 100 ml de lait chaud<\/li>\n
  • 50 ml d’eau chaude<\/li>\n
  • 25 g de cacao en poudre<\/li>\n<\/ul>\n

    Panification<\/h4>\n
      \n
    • 100 g de beurre (fondu)<\/li>\n
    • 150 g de sucre roux<\/li>\n
    • 2 cuill\u00e8res \u00e0 soupe de cannelle moulue<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Graissez les moules que vous allez utiliser. Vous pouvez utiliser un grand moule de type \u00ab\u00a0bundt cake\u00a0\u00bb ou des moules individuels.<\/li>\n
      2. Dans un bol, m\u00e9langez le lait, l’eau et le beurre, puis ajoutez la levure et laissez reposer jusqu’\u00e0 ce qu’elle commence \u00e0 mousser.<\/li>\n
      3. Ajoutez ensuite le reste des ingr\u00e9dients, \u00e0 l’exception du cacao. Incorporez les ingr\u00e9dients liquides. P\u00e9trissez pendant environ huit minutes, jusqu’\u00e0 l’obtention d’une p\u00e2te brillante et l\u00e9g\u00e8rement collante. Si n\u00e9cessaire, vous pouvez ajouter de la farine. <\/li>\n
      4. Transf\u00e9rez la moiti\u00e9 de la p\u00e2te dans un moule pr\u00e9alablement graiss\u00e9 et couvrez d’un film. Laissez reposer jusqu’\u00e0 ce que la p\u00e2te ait doubl\u00e9 de volume. <\/li>\n
      5. Ajouter le cacao au reste de la p\u00e2te, p\u00e9trir jusqu’\u00e0 ce qu’il soit bien incorpor\u00e9, transf\u00e9rer dans un moule pr\u00e9alablement graiss\u00e9 et couvrir d’un film. Laissez reposer jusqu’\u00e0 ce que la p\u00e2te ait doubl\u00e9 de volume. <\/li>\n
      6. M\u00e9langez le sucre et la cannelle. R\u00e9servez. Dans un autre r\u00e9cipient, pr\u00e9parez le beurre fondu. <\/li>\n
      7. Pr\u00e9chauffez le four \u00e0 180\u00baC.<\/li>\n
      8. Prenez l’une des p\u00e2tes, \u00e9liminez l’air et formez un carr\u00e9 de 15 cm de c\u00f4t\u00e9. D\u00e9coupez en 30 morceaux environ. Faites de m\u00eame avec l’autre p\u00e2te. <\/li>\n
      9. Fa\u00e7onnez les morceaux en petites boules. Trempez-les une \u00e0 une dans le beurre fondu, puis enrobez-les dans le sucre \u00e0 la cannelle. Placez les boules dans le moule choisi. Alternez les deux couleurs. Remplissez les moules \u00e0 moiti\u00e9. Couvrez d’un film et laissez reposer jusqu’\u00e0 ce qu’ils aient doubl\u00e9 de volume. Faites cuire pendant environ 15 minutes. Retirez du four, laissez refroidir sur une grille, puis d\u00e9moulez. <\/li>\n
      10. Au lieu de boules, la p\u00e2te peut \u00e9galement \u00eatre form\u00e9e en bandes.<\/li>\n<\/ol><\/div>\n
        \n\t\t\t<\/div>\n
        \n
        Dessert<\/div>\n
        Cr\u00e9atifs, Enfants, Restaurants<\/div>\n<\/p><\/div>\n<\/div>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

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