Pain viennois

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Pain viennois. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pain viennois is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. Pain viennois is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Pain viennois, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain viennois delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain viennois is 2 pièces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pain viennois estimated approx 20/25 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Pain viennois using 7 ingredients and 12 steps. Here is how you cook that.

Cette recette est adaptée au programme Weight Watchers

Ingredients and spices that need to be Get to make Pain viennois:

1. 175 gr farine de blé
2. 100 ml boisson soja ou lait écrémé
3. 25 gr beurre 41% ou St Hubert le petit pot
4. 1/2 CS levure de boulanger déshydratée
5. À peine 1/2 CC sel
6. 1 jaune d’œuf +lait pour la dorure
7. 20 gr sucre de bouleau

Instructions to make to make Pain viennois

1. Dans la cuve du Cookeo, verser dans l’ordre la levure de boulanger (inutile de la diluer), la farine, le sucre, le sel (il ne doit pas être en contact direct avec la levure) et le lait. Pétrir 8 mn, puis incorporer le beurre coupé en morceaux. Lorsque le tout est bien amalgamé, stopper le pétrissage
2. Former une boule. Verser la pâte dans un saladier. Filmer. Laisser reposer 1 h 30 minimum (la pâte doit doubler de volume)
3. Dégazer la pâte. Couper des pâtons
4. Façonner les pains
5. 
6. Déposer les pains sur une plaque allant au four. Grigner le dessus (faire des incisions)
7. Badigeonner à l’œuf battu avec du lait
8. Couvrir. Laisser reposer 45 mn environ (ils doivent doubler de volume. Le temps variera selon la température de la pièce)
9. Préchauffer le four à 170°
   Déposer un bol d’eau sur la grille
10. Badigeonner une seconde fois les pains d’œuf battu
11. Enfourner 20/25 mn environ
    Laisser refroidir sur une grille
12. Les pains se conservent dans un sac plastique, se congèlent parfaitement. Ils sont moelleux !!!!!!

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