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Pain d'épices. Adapted from Baking for All Occasions by Flo Braker Pain d'épices makes the most wonderful afternoon snack when you're foraging around for something slightly sweet, as I often find myself doing, but don't want something rich or creamy. That said, you could dress it up with a swipe of cream cheese or jam, or use slices of pain d'épices to make an impromptu strawberry shortcake, piling. Classic French Spiced Bread (Pain d'Épices) Audrey Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread - also known as Pain d'Épices.

Pain d'épices French pain d'épices often gets mistranslated into English as "gingerbread," but the two cakes bear little resemblance to one another. Indeed, while the flavor of American gingerbread is dominated by molasses and the eponymous ginger, pain d'épices features rye flour, anise seed, and honey. The recipe was popularized in the United States by Julia Child, beloved American chef, television personality, and author of the famous cookbook Mastering the Art of French Cooking. You can have Pain d'épices using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pain d'épices

  1. It's 250 gr of miel tiède.
  2. You need 250 gr of farine.
  3. Prepare 2 of oeufs.
  4. Prepare 10 cl of lait tiède.
  5. It's 1 of sachet de levure chimique.
  6. Prepare 40 gr of sucre.
  7. You need 1 C of à café de 4 épices.
  8. You need 1 C of à café de muscade.
  9. You need 1 C of à café de gingembre.
  10. It's 1 C of à café de canelle.
  11. It's 1 C of à café anis verte.

Pain d'épices (also spelled pain d'épice in singular) has ancient origins dating as far back as Antiquity. This pain d'épices recipe is full of warm, comforting flavours thanks to the generous amount of honey and mixed spice in the bread 's batter. A classic French loaf that's simple to make and requires no kneading. This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books.

Pain d'épices instructions

  1. Préchauffez le four à 160°C (thermostat 5-6)..
  2. Faites chauffer 250 g de miel au micro-ondes. Mélangez la farine avec la levure chimique, les deux sucres et les épices. Ajoutez le miel chaud. Incorporez petit à petit 2 oeufs, puis le lait juste tiède pour lier le tout. Versez la préparation dans un moule à cake. (je ne beurre pas le moule mais je l'huile. Le démoulage se passe très bien 👍) Enfournez et laissez cuire pendant 1h environ. Piqué avec un couteau pour vérifier la cuisson.).
  3. Démoulez le pain d'épices lorsqu'il a totalement refroidi !.
  4. Attendez 24 heures au minimum avant de le déguster..

Pain d'épices or pain d'épice (French for '"spice bread"', loosely translated as gingerbread though nothing like gingerbread) is a French cake or quick bread. In Alsace, a considerable tradition incorporates a pinch of cinnamon. The dough mixture for pain d'epices will be quite runny compared with normal dough - falling somewhere between a true sticky dough and cake batter. You can subtly alter the flavour of your pain d'epice depending on the style of honey you use. We recommend using high quality organic honey and rye flour. for the best flavour.


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