{"id":223,"date":"2019-04-04T12:25:26","date_gmt":"2019-04-04T10:25:26","guid":{"rendered":"http:\/\/strudelettravel.com\/?page_id=223"},"modified":"2022-01-06T12:27:20","modified_gmt":"2022-01-06T11:27:20","slug":"brioche-a-la-cannelle","status":"publish","type":"page","link":"https:\/\/strudelettravel.com\/index.php\/brioche-a-la-cannelle\/","title":{"rendered":"Brioche \u00e0 la cannelle"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"480\" src=\"http:\/\/strudelettravel.com\/wp-content\/uploads\/2019\/04\/Pain_can_1.jpg\" alt=\"\" class=\"wp-image-194\" srcset=\"https:\/\/strudelettravel.com\/wp-content\/uploads\/2019\/04\/Pain_can_1.jpg 800w, https:\/\/strudelettravel.com\/wp-content\/uploads\/2019\/04\/Pain_can_1-300x180.jpg 300w, https:\/\/strudelettravel.com\/wp-content\/uploads\/2019\/04\/Pain_can_1-768x461.jpg 768w, https:\/\/strudelettravel.com\/wp-content\/uploads\/2019\/04\/Pain_can_1-685x411.jpg 685w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"has-small-font-size\">Ustensiles : un moule \u00e0 cake de 30 cm<br>Four traditionnel : 200 \u00b0C   <br>Temps de cuisson : 45 min<br>Temps de repos :  60 min<\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong>500 g de farine<\/strong> &#8211; Tamiser la farine dans un saladier et faire au milieu une fontaine.<br><strong>30 g de levure fra\u00eeche<\/strong> &#8211; \u00c9mietter la levure et mettre dans la fontaine.<br><strong>1\/4 l de lait ti\u00e8de<\/strong> &#8211; Verser le lait sur la levure. D\u00e9layer la levure dans le lait.<br><strong>1 pinc\u00e9e de sucre<\/strong> &#8211; Ajouter le sucre au m\u00e9lange lait\/levure et m\u00e9langer avec un peu de farine. Couvrir et laisser reposer 15 min dans un endroit \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong>40 g de beurre liquide<\/strong><br><strong>2 \u0153ufs battus<\/strong><br><strong>1 c. \u00e0 c. de sel<\/strong><br><strong>50 g de sucre<\/strong> &#8211; Ajouter le beurre, les \u0153ufs, le sel et le sucre \u00e0 la farine, m\u00e9langer et p\u00e9trir vigoureusement jusqu&rsquo;\u00e0 ce que la p\u00e2te soit lisse et \u00e9lastique. Couvrir et laisser reposer 30 min \u00e0 temp\u00e9rature ambiante, par ex. dans le four avec la lampe allum\u00e9e.<\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong>100 g de sucre<\/strong> <br><strong>4 c. \u00e0 c. de cannelle<\/strong> &#8211; M\u00e9langer le sucre et la cannelle. <br><strong>4 pommes <\/strong>&#8211; \u00c9plucher les pommes et enlever les p\u00e9pins. Puis r\u00e2per les pommes. <br><strong>du sucre pour garnir<\/strong> &#8211; R\u00e9server.<\/p>\n\n\n\n<p class=\"has-small-font-size\">-Pr\u00e9chauffer le four \u00e0 200 \u00b0C . <br>-Chemiser le moule \u00e0 cake.<br>-Abaisser la p\u00e2te 30 cm x 40 cm. \u00c9taler les pommes r\u00e2p\u00e9es par-dessus et saupoudrer avec le m\u00e9lange sucre\/cannelle. Enrouler la p\u00e2te dans le sens de la longueur et d\u00e9poser dans le moule \u00e0 cake. <br>-Laisser reposer 15 min.<br>-Enfourner et laisser cuire 45 min. <br>-Rouler la brioche dans du sucre quand elle est encore ti\u00e8de.<\/p>\n\n\n\n<p class=\"has-text-align-right\"> <a href=\"http:\/\/strudelettravel.com\/index.php\/tartes-et-gateaux\">Retour Tartes et G\u00e2teaux<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ustensiles : un moule \u00e0 cake de 30 cmFour traditionnel : 200 \u00b0C Temps de cuisson : 45 minTemps de repos : 60 min 500 g de farine &#8211; Tamiser la farine dans un saladier et faire au milieu une fontaine.30 g de levure fra\u00eeche &#8211; \u00c9mietter la levure et mettre dans la fontaine.1\/4 l [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"templates\/full-width-page.php","meta":{"footnotes":""},"class_list":["post-223","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brioche \u00e0 la cannelle -<\/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:\/\/strudelettravel.com\/index.php\/brioche-a-la-cannelle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brioche \u00e0 la cannelle -\" \/>\n<meta property=\"og:description\" content=\"Ustensiles : un moule \u00e0 cake de 30 cmFour traditionnel : 200 \u00b0C Temps de cuisson : 45 minTemps de repos : 60 min 500 g de farine &#8211; 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