tag:blogger.com,1999:blog-52468888299899711602024-02-07T21:54:14.397-08:00Les petites pognesDu "Fait maison" ou "Do it yourself" par mes pognes. Du partage de connaissances, des échanges, des trouvailles...autour de la cuisine, du bricolage, du jardinage, du textile, des cosmétiques et produits économiques/écologiques...
Faire, défaire, pour mieux faire !Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5246888829989971160.post-67902570553577979762016-08-30T03:00:00.001-07:002016-09-10T14:25:34.023-07:00UN ÉTÉ FLEURI ET FRUITÉ !<br />
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En vrac, un florilège des confections de cet été !<br />
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<span style="font-size: large;">GLACE AUX BRIMBELLES (Myrtilles) : avec de la crème dedans !</span></h3>
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<h3>
PAIN BIO : 50% farine bio T45, 50% farine d'épeautre bio T150</h3>
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CONFITURE DE FRAISES DU JARDIN</h3>
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<h3>
TARTELETTES Fraises/Framboises du jardin avec pâte sablée maison et crème pâtissière avec les oeufs des poules du voisin inside !</h3>
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<h3>
POCHETTE pour liseuse</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUzgQnn0A9x7CmbierOPp-2JJDvA58Y2YsCHrf3uRH7aYPotOArA5hh9euEBa7QaDxEH7guhIqdTlf-nL-ODybyc9qyv6n4rghjWozPAp5HZu7heOaWKPLcohvFpShBTbwmyCnuim6kMh/s1600/liseuse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUzgQnn0A9x7CmbierOPp-2JJDvA58Y2YsCHrf3uRH7aYPotOArA5hh9euEBa7QaDxEH7guhIqdTlf-nL-ODybyc9qyv6n4rghjWozPAp5HZu7heOaWKPLcohvFpShBTbwmyCnuim6kMh/s640/liseuse.jpg" width="640" /></a>Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-50392112122222662902016-06-10T07:49:00.000-07:002016-06-10T07:49:45.958-07:003 litres de LESSIVE MAISON pour 1,11 EUR<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je précise que ma recette ne gélifie pas ! Et pour ça, il faut suivre la recette à la lettre et surtout bien lire les conseils sur le VRAI savon de Marseille.</span><br />
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<h3>
<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">MATERIEL</span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">- un grand saladier</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- un fouet manuel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- un grand bidon de 3 litres (ou récupérer un ancien bidon de lessive du commerce)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- un entonnoir (ou couper le haut d'une bouteille pour en faire un entonnoir )</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- une râpe ou économe</span></div>
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<h3>
<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">INGREDIENTS</span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 3 litres d'eau</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 100 g de savon de Marseille</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 3 C à S de bicarbonate de soude ( se trouve au rayon "sel" de votre supermarché )</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- Huiles essentielles de votre choix ( facultatif : les utiliser ici pour leurs propriétés et non pour l'odeur ! Le cout en sera plus élevé ! Perso : ma lessive n'en contient pas.)</span></div>
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<h3>
<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">COUT pour 1 LITRE DE LESSIVE</span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Eau 1 litre = 0,0033 euros</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Savon 33g pour 1 litre (100g pour 3 litres) = 0,29 euros</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bicarbonate de soude 60g pour 1 litre = 0,08 euros</span><br />
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<span style="color: #e06666; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b style="background-color: white;">TOTAL = 0,37 centimes d'euros le litre de lessive</b></span></div>
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">CONSEILS</span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le VRAI savon de Marseille est vert car il est à l'huile d'OLIVE (jamais vu d'olives blanches dans la nature...). Si celui-ci est blanc c'est qu'il est à l'huile de palme et l'huile de palme...c'est le mal ! (graisse végétale riche en acides gras saturés....blabla...déforestation massive...blabla...pâte à tartiner de la mort qui tue...blabla...). Il doit donc être vert, sans huile de palme, sous forme de gros cube, sans parfum, colorant, additif et sans glycérine.</span><br />
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">REALISATION</span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">Raper le savon </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire bouillir 2 litres d'eau</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger dans un grand saladier avec un fouet manuel jusqu'à dissolution complète du savon</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le bicarbonate de soude (réaction chimique = petits bouillons !)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bien mélanger</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser reposer 24H en venant remuer de temps en temps (sauf pendant la nuit...je dors ! )</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Au bout de 24H, ajouter 1 litre d'eau froide et mélanger</span><br />
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Ecumer la mousse</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser le tout dans un bidon de 3 Litres.</span><br />
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">TADAMMM ! 1,11 euros les 3 LITRES !</span></h3>
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">Secouer toujours le bidon avant utilisation. </span></div>
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mettre la même dose qu'avec une lessive du commerce.</span></div>
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Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-56259557661271159242016-06-05T02:56:00.000-07:002016-06-05T02:56:30.692-07:00BRIOCHE<div style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Recette ancestrale de mes adorables ancêtres (= parents) !</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><u style="font-family: georgia, 'times new roman', serif;"><span style="color: #a64d79; font-size: small;">INGRÉDIENTS</span></u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 200g de farine ordinaire (T45/55)</b></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">- 150g de farine spéciale brioche</span><span style="font-family: "georgia" , "times new roman" , serif;"> ( je prends la "Francine")</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 4g de sel</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 60g de sucre</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 20g de levure fraîche de boulangerie</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 175g d'oeufs (+ ou - selon la texture)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 120g de beurre (1/2 sel chez moi) très froid</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>- 2 c à s de fleur d'oranger (facultatif)</b></span></div>
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<h3>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #a64d79; font-size: small;"><u>RÉALISATION</u> </span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Au robot pâtissier avec le crochet ( si tu n'as pas de robot mais des gros muscles ça peut marcher, si tu n'as pas de gros muscles mais que tu as très envie de cette brioche, ça peut aussi marcher).</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; text-align: justify;"><b>Mettre dans la cuve et dans cet ordre : sel, sucre, les farines, la levure émiettée, les oeufs.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pétrir 5 minutes et toucher la pâte : si elle colle trop ajouter un peu de farine, si elle est trop sèche ajouter un jaune d'oeuf.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Battre 30 min vitesse moyenne (puissance 4 sur mon robot)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ajouter le beurre en morceaux à vitesse rapide pour que celui-ci s'incorpore sans fondre.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><b><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuGYSGqGvOedy5bvyp1-F932uKUMnSnDIbe9jSbCxE84fSbsxV6F7kC4zRo1Vglh1V32hEntZDxftb3qRkox55UlnIOAxHAyyPxwanfBuxvSpeUxVdSwR1amFPfKa_r68_tfLcxH_DW2t/s640/pa%25CC%2582te-brioche.jpg" width="640" /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Laisser pousser à air ambiant sous un torchon ( pour cette brioche 6 heures)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05nr1ICY8c1qGUyR-koBvmu4yPUQm-46EvrRggVsM4sBMEbsPjK0EpSlZNdDNNQHjGPcRwSSJLErTcyt8v785pBAWq8F8gMo83Cro_D305S025auyQCqBGNJoGgy-9ba8pRKJPat7vivm/s1600/pa%25CC%2582te-brioche-apre%25CC%2580s-pousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05nr1ICY8c1qGUyR-koBvmu4yPUQm-46EvrRggVsM4sBMEbsPjK0EpSlZNdDNNQHjGPcRwSSJLErTcyt8v785pBAWq8F8gMo83Cro_D305S025auyQCqBGNJoGgy-9ba8pRKJPat7vivm/s640/pa%25CC%2582te-brioche-apre%25CC%2580s-pousse.jpg" width="640" /></b></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Façonner les boules</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02aVwOUPoELwviHjrSw3QGQnpl0Uri67u6KBHBjMBzWziIo2ufmqNbxWiqbrdhocT8TARRTLa5CGaqzQROHi4wIY2Ix4fr5G1AvjdbZfWpXk0HmHgCxNZhUrCdILw9HiFOjjNE7QD4W28/s1600/boules-brioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02aVwOUPoELwviHjrSw3QGQnpl0Uri67u6KBHBjMBzWziIo2ufmqNbxWiqbrdhocT8TARRTLa5CGaqzQROHi4wIY2Ix4fr5G1AvjdbZfWpXk0HmHgCxNZhUrCdILw9HiFOjjNE7QD4W28/s640/boules-brioche.jpg" width="640" /></b></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Laisser pousser à air ambiant (pour cette brioche 2 heures)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-9bI7oDK-DMGvywnHnZfJyZxj66Xq-4axXK5thkEjMHOgBHluOmUSvAnQ909RuCnAiBJQVhXKAchxlu59H5CUjsoK8mkAKGJa6j8FIlUbFf-FvRxN49T-sTN5_VtDO7mwp_pGLsNb4qn/s1600/boules-brioche-pousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-9bI7oDK-DMGvywnHnZfJyZxj66Xq-4axXK5thkEjMHOgBHluOmUSvAnQ909RuCnAiBJQVhXKAchxlu59H5CUjsoK8mkAKGJa6j8FIlUbFf-FvRxN49T-sTN5_VtDO7mwp_pGLsNb4qn/s640/boules-brioche-pousse.jpg" width="640" /></b></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dorer en diluant un jaune d'oeuf dans un peu d'eau</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Préchauffer le four à 200° C</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mettre 20 minutes à 200°puis 10 minutes à 180° ( si le dessus a tendance à dorer trop vite, couvrir avec un papier aluminium)</b></span></div>
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<h3>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>TADAMMMM ! </u></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWiW0yTTwnBoWeyahhEm7fnXBABBHfawFd1ueIF5HVyY3hyeNk3paT9QOwwBrVFhmXJIv0m4_9jpD_XhZ3wwT8l73cMV7TJL4cliueoyUYBjeJpc3hpDpnnE6lkL3GFQUR74Nw7MRsnES/s1600/brioche-sortie-four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWiW0yTTwnBoWeyahhEm7fnXBABBHfawFd1ueIF5HVyY3hyeNk3paT9QOwwBrVFhmXJIv0m4_9jpD_XhZ3wwT8l73cMV7TJL4cliueoyUYBjeJpc3hpDpnnE6lkL3GFQUR74Nw7MRsnES/s640/brioche-sortie-four.jpg" width="640" /></b></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheILAg0ZGdq0Bpg89DhDXyNY_PzTtF4wVSG6MLqrBEjt012Ey-33QnjdAGJuYgWXfauUNqasaMn_qS9JwDpe243_KJIBrkfdV31Zr-GeBGin-05xvbajDlD5w-QGtbIo6GOdeCG7I47cBP/s1600/brioche-interieur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheILAg0ZGdq0Bpg89DhDXyNY_PzTtF4wVSG6MLqrBEjt012Ey-33QnjdAGJuYgWXfauUNqasaMn_qS9JwDpe243_KJIBrkfdV31Zr-GeBGin-05xvbajDlD5w-QGtbIo6GOdeCG7I47cBP/s640/brioche-interieur.jpg" width="640" /></a></b></div>
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<br />Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-34918413524279174612016-05-23T10:47:00.000-07:002016-05-25T15:03:45.573-07:00SUSHIS/MAKIS/ROLLS<div style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;">A la maison, on est des mangeurs de riz et plus particulièrement de sushis et makis. Voici </span><span style="font-family: "georgia" , "times new roman" , serif;">donc la recette de base de la maison et la technique pour les fabriquer sans se prendre la tête</span><span style="font-family: "georgia" , "times new roman" , serif;">!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Initiée par un certain Ernest (rendons à Guirec ce qui appartient à Ernest), des kilos de sushis/makis ont été, depuis ce temps là, confectionnés et engloutis.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ce qui est bien avec ces bonnes petites choses, c'est que les enfants n'aiment pas ça généralement...pauvre de toi si tu as des spécimens qui apprécient ! Pour nous, la réaction de nos marmots devant le poisson cru donne : "Beurkkk, c'est dégoutant !". Malheureusement ce n'est pas le cas du foie gras qui remporte lui un certain succès auprès du grand : "Ohhhh chouette ! Mon pâté préféré!"</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Voici donc la préparation et la confection ! Je vais vous montrer 3 recettes de bases. Une fois celles-ci maitrisées, vous pourrez ensuite en confectionner à votre goût. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous n'aimez pas le poisson cru ? Vous pouvez mettre du thon cuit ou du surimi.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous n'aimez pas les feuilles de nori ? Vous pouvez faire des makis sans feuilles de nori. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Et si vous n'aimez pas le poisson cru, ni les feuilles de nori...euh...pourquoi vouloir alors manger des sushis et consulter un blog qui parle de sushis? Eh bien parce que vous pouvez aussi faire des makis à base de riz/fromage/concombre (voir recette des rolls).</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Mais d'abord, il faudra faire du riz vinaigré et le laisser refroidir...en voici la recette : </span></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>RIZ VINAIGRÉ</u></b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 300g de riz à sushis (ou riz rond)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 30cl d'eau</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 4 c à s de vinaigre de riz</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 2 c à s de sucre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 1/2 c à s de sel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Laver le riz jusqu'à ce que l'eau devienne claire et laisser reposer 30 minutes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Faire chauffer le riz et l'eau dans une casserole hermétique (avec un couvercle ne laissant pas passer la vapeur)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. A ébullition, cuisson pendant 5 minutes à feu moyen puis 5 minutes à feu minimum</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Retirer le couvercle et laisser reposer 10 minutes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Dans une casserole, porter le vinaigre de riz, le sel et le sucre à ébullition</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6. Quand le vinaigre bout, verser sur le riz et mélanger</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7. Laisser refroidir à air ambiant</span></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>MATERIEL</u></b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pas besoin de sortir l'artillerie lourde, vous avez juste besoin de vous procurer une natte et des feuilles de nori (les deux se trouvent facilement dans les supermarchés).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je vous conseille d'investir dans un grand couteau sans dents, une lame fine en acier (pas en céramique, c'est comme le lycra...ça colle !) et parfaitement aiguisée pour tailler le poisson finement.</span><br />
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>ASTUCES</u></b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tremper vos doigts dans le bol d'eau avant de travailler le riz avec les mains sous peine d'avoir du riz collé sur celles-ci.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir la natte avec du cellophane pour éviter que les grains de riz s'écrasent dans les lamelles de celle-ci.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Avant de couper en 6 ou 8 morceaux, il est préférable de laisser les boudins obtenus au réfrigérateur afin qu'ils soient plus facile à trancher.</span></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>LES 3 RECETTES DE BASES</u></b></span></h3>
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<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;">SUSHIS saumon et saumon/fromage</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">Former des quenelles de riz à l'aide de la paume de la main</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Déposer une lamelle de saumon </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter du fromage sur le dessus selon vos envies</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="color: #c27ba0; font-size: large;">ROLLS SAUMON FROMAGE </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #c27ba0; font-size: large;">(sans feuilles de nori)</span></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre un tas de riz sur la partie inférieure et replier la natte en deux pour écraser le riz</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Ajouter fromage et saumon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Enrouler la natte par le bas et tasser en appuyant sur la natte</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enrouler une deuxième fois et tasser</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Voilà le résultat</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couper en 6 ou 8</span></div>
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<h4>
<span style="color: #c27ba0; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b> MAKIS fromage/concombre</b></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">Feuille de nori (plus large que longue)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Couper en deux sur la longueur</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hj4BE-6KrCsRpr947MV46sl6hw0t0q1b9qh47WHBEhw_Y31DoZ1zlxoceY8VnlZjuirA7YitNJuxY8Ne44EDrH23LhYZn8Up7Um2dt953G_0KMx3gQva7w02UyXDG-DHUTqntlGNvBH3/s1600/de%25CC%2581coupe-feuille-nori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="feuille de nori" border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hj4BE-6KrCsRpr947MV46sl6hw0t0q1b9qh47WHBEhw_Y31DoZ1zlxoceY8VnlZjuirA7YitNJuxY8Ne44EDrH23LhYZn8Up7Um2dt953G_0KMx3gQva7w02UyXDG-DHUTqntlGNvBH3/s320/de%25CC%2581coupe-feuille-nori.jpg" title="" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Poser la feuille de nori au bord de la natte (sur la photo, elle n'est pas sur le bord). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Etaler le riz avec les doigts en veillant à ne pas en mettre sur les bords de la feuille de nori.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKIt6t5rGxd-X1Cg9KVoCJECDm-eiRBdcVXIWEgcCA73YVi8P09iBF1L8VfIBK81eJ-6ttN2DsbgNTgCY4H_5V1C0-AUIUEeG3ajQnf8Ji42eXipwT4q9M2bM4ebP8twvw_HnIkdaVc_u/s1600/confection-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fabrication maki" border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKIt6t5rGxd-X1Cg9KVoCJECDm-eiRBdcVXIWEgcCA73YVi8P09iBF1L8VfIBK81eJ-6ttN2DsbgNTgCY4H_5V1C0-AUIUEeG3ajQnf8Ji42eXipwT4q9M2bM4ebP8twvw_HnIkdaVc_u/s640/confection-makis.jpg" title="" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKIt6t5rGxd-X1Cg9KVoCJECDm-eiRBdcVXIWEgcCA73YVi8P09iBF1L8VfIBK81eJ-6ttN2DsbgNTgCY4H_5V1C0-AUIUEeG3ajQnf8Ji42eXipwT4q9M2bM4ebP8twvw_HnIkdaVc_u/s1600/confection-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enrouler comme expliqué dans la recette des rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_VjHmQkR-JcroQDnauVXikE7KeCZv-JD25w2Cthbz8ucrsO_FkwGYfpGJrPEcwScqvvGWdP3n3IkJQnHAYMmZOnBWN813VgsjQw-Y8K7bR5skRLaOxsbcDlOkC_grbbVk3jjKeum08WZ/s1600/makis-concombre-fromage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fabrication maki" border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_VjHmQkR-JcroQDnauVXikE7KeCZv-JD25w2Cthbz8ucrsO_FkwGYfpGJrPEcwScqvvGWdP3n3IkJQnHAYMmZOnBWN813VgsjQw-Y8K7bR5skRLaOxsbcDlOkC_grbbVk3jjKeum08WZ/s320/makis-concombre-fromage.jpg" title="" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couper en 6</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebEMh_pLPKrGVv_A6Gj4LFxJXfVt1wYBLCWzLkTtPN4ghpEBCtIe58edNRk1bPSdNaV-_VeCVSlQlOQ9iQqcvb2KtzTmGZWkNrCEYlPsaNMJuTCFaYE3ivIqO2wMtHEf3PV8ZtsuX_jag/s1600/de%25CC%2581coupe-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebEMh_pLPKrGVv_A6Gj4LFxJXfVt1wYBLCWzLkTtPN4ghpEBCtIe58edNRk1bPSdNaV-_VeCVSlQlOQ9iQqcvb2KtzTmGZWkNrCEYlPsaNMJuTCFaYE3ivIqO2wMtHEf3PV8ZtsuX_jag/s1600/de%25CC%2581coupe-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="makis" border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebEMh_pLPKrGVv_A6Gj4LFxJXfVt1wYBLCWzLkTtPN4ghpEBCtIe58edNRk1bPSdNaV-_VeCVSlQlOQ9iQqcvb2KtzTmGZWkNrCEYlPsaNMJuTCFaYE3ivIqO2wMtHEf3PV8ZtsuX_jag/s320/de%25CC%2581coupe-makis.jpg" title="" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yGlsxsInBwSD3Hrcu0h7Stys11PndR4shp_5_9bHZLy5wHBzx7vMB33T4B3myhSCa98PJtrczzTjMTVVVBg_iqOUQey4hvHDhTI3dzBI6lYOyNWo9eLXnjtettcdYCniA0gjSr3Y1ODK/s1600/de%25CC%2581coupe-makis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="makis" border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yGlsxsInBwSD3Hrcu0h7Stys11PndR4shp_5_9bHZLy5wHBzx7vMB33T4B3myhSCa98PJtrczzTjMTVVVBg_iqOUQey4hvHDhTI3dzBI6lYOyNWo9eLXnjtettcdYCniA0gjSr3Y1ODK/s320/de%25CC%2581coupe-makis2.jpg" title="" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">TADAMM !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu9RabiBoYzTTHmg6ReSLhIzkDEys5A15332Vfkx7LJ51VNaTRwvd3gKNvCu0KePYcyUH_vmfYdBjOHpB3vi5mJSLOPAVzYmkyJ3MqhCeh56n8K3qOE79n4zbWmCExsehgG_9ugqhka51/s1600/pre%25CC%2581sentation-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu9RabiBoYzTTHmg6ReSLhIzkDEys5A15332Vfkx7LJ51VNaTRwvd3gKNvCu0KePYcyUH_vmfYdBjOHpB3vi5mJSLOPAVzYmkyJ3MqhCeh56n8K3qOE79n4zbWmCExsehgG_9ugqhka51/s1600/pre%25CC%2581sentation-makis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="makis" border="0" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivu9RabiBoYzTTHmg6ReSLhIzkDEys5A15332Vfkx7LJ51VNaTRwvd3gKNvCu0KePYcyUH_vmfYdBjOHpB3vi5mJSLOPAVzYmkyJ3MqhCeh56n8K3qOE79n4zbWmCExsehgG_9ugqhka51/s640/pre%25CC%2581sentation-makis.jpg" title="" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRZNccAKgK6db8SaFwkR8hvHy-VQPqHAKZ0kFnVkenoSKRfDh0JgiuTvl9c9nhMHRSaXCUBcXfafWtfoc8ozAPWpQvT5o8rSuDaLSRxFqniW7t7jdavl3AB6LRLP-oFsXRFpL63p3TiXg/s1600/pre%25CC%2581sentation-makis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="makis" border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRZNccAKgK6db8SaFwkR8hvHy-VQPqHAKZ0kFnVkenoSKRfDh0JgiuTvl9c9nhMHRSaXCUBcXfafWtfoc8ozAPWpQvT5o8rSuDaLSRxFqniW7t7jdavl3AB6LRLP-oFsXRFpL63p3TiXg/s640/pre%25CC%2581sentation-makis2.jpg" title="" width="640" /></a></div>
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<span style="color: #a64d79; font-size: large;"><b>BON APPETIT !</b></span></div>
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<br />Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-27502226301431784912016-05-20T09:57:00.000-07:002016-05-25T15:04:02.440-07:00RENOVATION CHAISE MATERNELLE<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Un petit travail qui n'a pas demandé beaucoup d'investissement en temps et en argent, la rénovation </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">d'une chaise de maternelle en bois et métal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRj1C5mtbCbuKuJcMKLXq_gB6PMJnpH1xDO8NNhjCncL8Kp3BsjEWveBwPdblSp-MsOwDLQ59zOlKsL3qYXuqtI6M7XBfdKOamH9SKGNgX_KI9xN7ZNWSmRQn3me9OCdZ85mdSEmYVoZEY/s1600/chaise-bois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chaise maternelle bois" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRj1C5mtbCbuKuJcMKLXq_gB6PMJnpH1xDO8NNhjCncL8Kp3BsjEWveBwPdblSp-MsOwDLQ59zOlKsL3qYXuqtI6M7XBfdKOamH9SKGNgX_KI9xN7ZNWSmRQn3me9OCdZ85mdSEmYVoZEY/s400/chaise-bois.jpg" title="" width="225" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbpH9XX8D81REXCOrzk9WIkJFbGh_eX-COzJ43fowEwoQD4adowh0ZlqdqH_fjlOg1D-4jcxQtoCKlMSkGkaZI58ydVKDDdxOfkc77Gy4YRaOlhYAVYfPdlRtVfjNJUd9NHfuk9N3atyL/s1600/chaise-re%25CC%2581nove%25CC%2581e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="rénovation chaise" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbpH9XX8D81REXCOrzk9WIkJFbGh_eX-COzJ43fowEwoQD4adowh0ZlqdqH_fjlOg1D-4jcxQtoCKlMSkGkaZI58ydVKDDdxOfkc77Gy4YRaOlhYAVYfPdlRtVfjNJUd9NHfuk9N3atyL/s400/chaise-re%25CC%2581nove%25CC%2581e.jpg" title="" width="235" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Trouvée à 5 euros dans un vide grenier il y a peut-être 2 ans, je me suis enfin décidée à la restaurer.</span></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>ETAPES</b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai d'abord retiré le plaquage abimé puis donné un léger coup de ponçage.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Trois couches de peinture "blanc satin" sur le métal (je n'avais pas de peinture en bombe) qui donne </span></div>
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<span style="font-family: "\22 georgia\22 " , "\22 times new roman\22 " , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">un aspect "artisanal". Pour un résultat net, acheter de la peinture en bombe pour métal.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Du Décopatch sur le dossier et l'assise, appliqué au pinceau et à la colle vernis pour Décopatch.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Deux couches de vernis en bombe sur l'ensemble.</span></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>TADAMMM !</b></span><br />
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Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-20147374508703232072016-05-15T14:15:00.000-07:002016-05-25T15:04:50.441-07:00BAGUETTES EXPRESS en 1h30<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: center;">
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b><u><span style="font-kerning: none;"></span>INGREDIENTS</u></b></span><br />
<span style="color: #e69138; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<span style="color: #93c47d; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">- 500g farine ( T55 )</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">- 8g de sel</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">- 330 ml d’eau tiède</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">- 20g de levure fraiche de boulangerie</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Plus la farine est dense, plus il faudra d’eau ( T45 = farine légère, T110 = farine très dense)</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Vous pouvez faire des baguettes en mélangeant 2 types de farines différentes ou ajouter des graines.</span></span></div>
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<span style="color: #e69138; font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;"><u><br /></u></b></span>
<h3>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;"><u style="background-color: #ffd966;">REALISATION</u></b></span></h3>
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<h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>UN </b></span></h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;">Mettre dans cet ordre : sel, farine, levure </span>émiettée.</span></span><br />
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter l’eau tiède petit à petit en pétrissant à moyenne intensité. </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Pétrir pendant 10 minutes.</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 15px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Si la pâte est collante, ajouter de la farine. Si elle parait sèche, ajouter de l’eau.</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Former une boule.</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 15px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Laisser pousser pendant 30 minutes sous un torchon.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<h4>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>DEUX</b></span></span></h4>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 15px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Couper la boule en trois parts et façonner vos baguettes. Déposer sur un moule à baguettes (qui peut </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">être remplacé par du papier sulfurisé en accordéon mais le mieux reste le moule (sinon elles risquent </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">de s’étaler !)</span></span><br />
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Laisser pousser 30 min au four en fonction «étuve ou levage de pâte» pour ceux qui sont équipés </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">d’un four de compét’, sinon au four traditionnel à 30/40° en laissant la porte du four entrouverte et en </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">laissant un verre d’eau dans le bas du four pour éviter que la pâte ne sèche.</span></span></div>
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<h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>TROIS</b></span></h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Les baguettes ont doublé de volume !</span></span><br />
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Si vous voulez que vos baguettes soient farinées : badigeonner d’eau et saupoudrer la farine au </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">chinois. </span></span><br />
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<span style="-webkit-font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;">Pour les grignes : l'idéal est une lame de rasoir (en vente par 10 dans votre supermarché). A </span>défaut, </span></span><br />
<span style="-webkit-font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;"><br /></span></span></span>
<span style="-webkit-font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="-webkit-text-stroke-width: initial;">faire les grignes avec un couteau bien aiguisé sans dents.</span></span></span><br />
<span style="-webkit-font-kerning: none;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Faire préchauffer le four à 250° en convection naturelle et enfourner 15 minutes en jetant un demi </span></span><br />
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">verre d’eau sur les parois du four en début de cuisson (apporte du brillant à la croute)</span></span><br />
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<b style="-webkit-text-stroke-width: initial; font-family: 'Courier New', Courier, monospace;"><span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;">Et voilà le résultat ! Bon appétit !</span></b><br />
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Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0tag:blogger.com,1999:blog-5246888829989971160.post-3858426127524492182016-05-15T06:44:00.000-07:002016-05-25T15:12:51.330-07:00CROISSANTS "Pur Beurre"<div class="separator" style="clear: both; text-align: center;">
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<h3>
<b style="color: #a64d79; font-family: georgia, 'times new roman', serif; text-align: justify;"><u style="background-color: #ffd966;">INGRÉDIENTS</u></b></h3>
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<span style="color: #93c47d; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<span style="color: #93c47d; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 500 g de farine T45 </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 20g de levure fraîche</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 200 ml de lait tiède </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 200 g de beurre doux à température ambiante </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 2 oeufs + 1 jaune d'oeuf pour dorer avant cuisson</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 60g de sucre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 10g de sel</span><br />
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<h3>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b><u>RÉALISATION</u></b></span></h3>
<span style="color: #f1c232; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span>
<span style="color: #f1c232; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span>
<span style="color: #f1c232; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>UN</b></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre dans la cuve et dans cet ordre : levure, farine, sucre, sel, 2 oeufs.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser le lait tiède petit à petit jusqu'à obtention d'une pâte souple et homogène.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Former une boule et couvrir avec un torchon. Mettre à pousser 1h à température ambiante.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>DEUX</b></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">La pâte doit avoir doublé de volume. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rabattre la pâte (consiste à chasser l'air), celle ci va retomber. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire une boule et mettre au </span><span style="font-family: "georgia" , "times new roman" , serif;">réfrigérateur pendant 30 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>TROIS</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pommader le beurre en tapant dessus avec un rouleau à pâtisserie.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sortir la pâte du réfrigérateur et l'étaler en carré.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Étaler le beurre pommadé sur la pâte sans en mettre sur les bords.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rabattre les coins au milieu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>QUATRE</b> (feuilletage)</span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">A - Étaler la pâte en un grand rectangle. Vous devrez plier la pâte en 4. Replier les extrémités vers le </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">centre puis replier en 2. Tourner la pâte de manière à avoir la pliure à droite.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">B - Mettre 30 minutes au réfrigérateur.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Reprendre votre pâte en ayant toujours votre pliure à droite et recommencer l'étape A puis B.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>CINQ</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Étaler la pâte en un grand rectangle.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couper le rectangle en 2 sur la longueur.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire des triangles.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rouler chaque triangle en tirant un peu sur la pâte et en finissant par la pointe.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Déposer sur une plaque de manière espacée afin qu'ils aient assez de place pour se développer.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>SIX</b></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser pousser 1 heure.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dorer avec un jaune d'oeuf dilué dans un peu d'eau.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four et cuire 10 à 15 min à 210° selon votre four.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzh6qRBYtykfnTTwWqpg1Ax2DrocUuPoMVzpxDnf9rLGveinjPiKba8_dBtw0YvdIExXsqb_qkknfipLqsHtdVb7A2Q23OYfVrDuhv88p5Kjpxf2QfeK1PI4W8UwCzZKib5X-Dv4Nh_MJ/s1600/croissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="croissants maison" border="0" height="563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzh6qRBYtykfnTTwWqpg1Ax2DrocUuPoMVzpxDnf9rLGveinjPiKba8_dBtw0YvdIExXsqb_qkknfipLqsHtdVb7A2Q23OYfVrDuhv88p5Kjpxf2QfeK1PI4W8UwCzZKib5X-Dv4Nh_MJ/s640/croissants.jpg" title="" width="640" /></a></div>
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<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>BONNE DEGUSTATION !</b></span></div>
Les petites pogneshttp://www.blogger.com/profile/03302899577661790370noreply@blogger.com0