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Ce pain oriental est composé de semoule fine, farine, lait en poudre, lait fermenté et beurre aux cristaux de sel de Guérande…
Vous me connaissez maintenant, j’aime beaucoup utiliser le lait fermenté dans mes préparations…il confère une texture tellement moelleuse et ce pain n’a pas échappé à la règle ! Il était très très moelleux !
Si vous n’avez pas de beurre salé, vous pouvez très bien utiliser du beurre doux et rajouter du sel…
Préparation
Mélanger la semoule, la farine, le lait en poudre, le sucre, la levure. Faire un puits, y mettre le jaune et ajouter le lait fermenté tout en mélangeant (soit au robot, soit à la main) jusqu’à formation d’une belle pâte homogène. Incorporer les dés de beurre petit à petit et pétrir 15 min. La pâte doit être toute lisse et élastique.
Transférer la pâte dans un saladier légèrement huilé, couvrir et laisser doubler de volume.
Déposer la pâte sur le plan de travail légèrement fariné et dégazer. Diviser en 4 ou en 2.
Former des galettes, les déposer sur une plaque, couvrir et laisser lever.
Préchauffer le four à 190°C. A l’aide d’un couteau, pratiquer délicatement un quadrillage sur les pains, les dorer, parsemer de graines et enfourner 15-20 min.
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