Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mini pain de mie. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mini pain de mie is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Mini pain de mie is something that I have loved my entire life. They are fine and they look wonderful.
Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mini pain de mie using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mini pain de mie:
- Make ready 250 g farine
- Get Cuillère à soupe levure boulanger
- Prepare Cuillère as sucre
- Prepare Cuillère à café sel
- Get Cuillère à soupe beurre
- Get 3 cuillères l'huile
- Make ready 1 Verre d'eau tiède
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth. Pain de mie means "bread of the crumb" in French, and it's called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb. The butter and milk make this a soft and malleable dough, which is supported by the pan it's baked in.
Steps to make Mini pain de mie:
- Dans un pétrin ajoute les ingrédients secs la 250 g farine la c.as levure. C.às Sucre c.ac sel mélange après ajouter les 3 c.as l'huile puis ajoutez l'eau tiède un peu jusqu'à obtenir une pâte légère ne colle pas ajoute la cuillère de beurre et mélange encore la pâte puis laisser la pâte reposer jusqu'à doubler de volume
- Chauffer le four à 200°
- Dégazer la pâte et étaler-la à l'aide d'un rouleau et donner la forme d'un boudin mettre dans le moule à cake et laissez prend la forme et reposer pendant 15 minutes après mettre au four 15 minutes retire le et laisser refroidi et couper on disque
The pan used for baking, called Pullman because it replicates the shape of. Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid). And I am happy to say, although the top has some room to rise and.
So that’s going to wrap this up with this special food mini pain de mie recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
