{"id":1842,"date":"2023-05-24T18:58:39","date_gmt":"2023-05-24T17:58:39","guid":{"rendered":"https:\/\/coujinti.com\/fr\/?p=1842"},"modified":"2023-05-24T18:58:40","modified_gmt":"2023-05-24T17:58:40","slug":"bambalouni","status":"publish","type":"post","link":"https:\/\/coujinti.com\/fr\/2023\/05\/24\/bambalouni\/","title":{"rendered":"Bambalouni"},"content":{"rendered":"\n

Ingr\u00e9dients :<\/mark><\/strong><\/p>\n\n\n\n

Repos de la p\u00e2te : 6 heures<\/p>\n\n\n\n

500 g de farine<\/p>\n\n\n\n

1 cuill\u00e8re \u00e0 soupe de levure de boulanger<\/p>\n\n\n\n

\u00bd cuill\u00e8re \u00e0 caf\u00e9 de sel<\/p>\n\n\n\n

3 \u0153ufs<\/p>\n\n\n\n

Huile de farine<\/p>\n\n\n\n

Pr\u00e9paration :<\/mark> 40 min<\/p>\n\n\n\n

Cuisson : <\/mark>30 min<\/strong><\/p>\n\n\n\n

M\u00e9langez la farine avec le sel, diluez la levure dans un verre d\u2019eau ti\u00e8de avec un peu de sucre, laissez lever pendant 15 min, verser-la ensuite sur la farine avec les mains en ajoutant petit \u00e0 petit  une quantit\u00e9 d\u2019eau ti\u00e8de jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te homog\u00e8ne et \u00e9lastique.<\/p>\n\n\n\n

Couvrez et laissez entre 6 et 8 heures.<\/p>\n\n\n\n

Quand son volume double et des boules apparaissent, m\u00e9langez bien \u00e0 l\u2019aide d\u2019une spatule ou d\u2019un fouet manuel pour que la p\u00e2te devienne homog\u00e8ne et l\u00e9g\u00e8re, ajoutez les \u0153ufs et battez.<\/p>\n\n\n\n

Dans une large po\u00eale, mettez l\u2019huile sur feu vif.  Mouillez les mains avec de l\u2019eau froide, prenez une boule de p\u00e2te de la grosseur d\u2019une petite orange, formez-la avec les bouts des doigts en forme d\u2019un beignet rond \u00e0 bord \u00e9pais et au  centre fin et trou\u00e9, plongez d\u00e9licatement dans l\u2019huile, laissez cuire pendant 2 min, des deux cot\u00e9s, laissez s\u2019\u00e9goutter, recommencez jusqu\u2019\u00e0 la fin de la p\u00e2te.<\/p>\n\n\n\n

Pr\u00e9sentez le beignet chaud enrob\u00e9 de sucre, tremp\u00e9s dans un sirop ou dans le miel.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients : Repos de la p\u00e2te : 6 heures 500 g de farine 1 cuill\u00e8re \u00e0 soupe de levure de boulanger…<\/p>\n","protected":false},"author":2,"featured_media":1843,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/coujinti.com\/fr\/wp-content\/uploads\/2023\/05\/bambalouni1.jpg?fit=950%2C650&ssl=1","jetpack-related-posts":[{"id":1709,"url":"https:\/\/coujinti.com\/fr\/2023\/02\/10\/gateau-au-sorgho\/","url_meta":{"origin":1842,"position":0},"title":"G\u00e2teau au sorgho","date":"10 f\u00e9vrier 2023","format":false,"excerpt":"Pr\u00e9paration\u00a0: 30 min Cuisson\u00a0: 40 min Ingr\u00e9dients: 500 g de sorgho 150 g de farine 1\/10 litre de lait 50 g de beurre 2 \u0153ufs 1 sachet de levure 50 g de raisins secs 250 g de sucre 100 g de graines de s\u00e9same tri\u00e9es et lav\u00e9es \u00bc cuill\u00e8res 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