لمقادير المضبوطة ل الكرواسون

[achraf07]

http://www.djelfa.info/vb/img/brioche/1_small.gif (http://www.djelfa.info/vb/img/brioche/1.gif)
Farine en fontaine

http://www.djelfa.info/vb/img/brioche/2_small.gif (http://www.djelfa.info/vb/img/brioche/2.gif)
Le sel et le sucre

http://www.djelfa.info/vb/img/brioche/3_small.gif (http://www.djelfa.info/vb/img/brioche/3.gif)
Les oeufs

http://www.djelfa.info/vb/img/brioche/4_small.gif (http://www.djelfa.info/vb/img/brioche/4.gif)
La levure diluée

http://www.djelfa.info/vb/img/brioche/5_small.gif (http://www.djelfa.info/vb/img/brioche/5.gif)
Mélangez

http://www.djelfa.info/vb/img/brioche/6_small.gif (http://www.djelfa.info/vb/img/brioche/6.gif)
En ajoutant l'eau

http://www.djelfa.info/vb/img/brioche/7_small.gif (http://www.djelfa.info/vb/img/brioche/7.gif)
Une pate collante

http://www.djelfa.info/vb/img/brioche/8_small.gif (http://www.djelfa.info/vb/img/brioche/8.gif)
Etirez

http://www.djelfa.info/vb/img/brioche/9_small.gif (http://www.djelfa.info/vb/img/brioche/9.gif)
Et repliez

http://www.djelfa.info/vb/img/brioche/10_small.gif (http://www.djelfa.info/vb/img/brioche/10.gif)
Pétrissez

http://www.djelfa.info/vb/img/brioche/11_small.gif (http://www.djelfa.info/vb/img/brioche/11.gif)
Elasticité

http://www.djelfa.info/vb/img/brioche/12_small.gif (http://www.djelfa.info/vb/img/brioche/12.gif)


http://www.djelfa.info/vb/img/brioche/1_small.gif (http://www.djelfa.info/vb/img/brioche/1.gif)
Farine en fontaine

http://www.djelfa.info/vb/img/brioche/2_small.gif (http://www.djelfa.info/vb/img/brioche/2.gif)
Le sel et le sucre

http://www.djelfa.info/vb/img/brioche/3_small.gif (http://www.djelfa.info/vb/img/brioche/3.gif)
Les oeufs

http://www.djelfa.info/vb/img/brioche/4_small.gif (http://www.djelfa.info/vb/img/brioche/4.gif)
La levure diluée

http://www.djelfa.info/vb/img/brioche/5_small.gif (http://www.djelfa.info/vb/img/brioche/5.gif)
Mélangez

http://www.djelfa.info/vb/img/brioche/6_small.gif (http://www.djelfa.info/vb/img/brioche/6.gif)
En ajoutant l'eau

http://www.djelfa.info/vb/img/brioche/7_small.gif (http://www.djelfa.info/vb/img/brioche/7.gif)
Une pate collante

http://www.djelfa.info/vb/img/brioche/8_small.gif (http://www.djelfa.info/vb/img/brioche/8.gif)
Etirez

http://www.djelfa.info/vb/img/brioche/9_small.gif (http://www.djelfa.info/vb/img/brioche/9.gif)
Et repliez

http://www.djelfa.info/vb/img/brioche/10_small.gif (http://www.djelfa.info/vb/img/brioche/10.gif)
Pétrissez

http://www.djelfa.info/vb/img/brioche/11_small.gif (http://www.djelfa.info/vb/img/brioche/11.gif)
Elasticité

http://www.djelfa.info/vb/img/brioche/12_small.gif (http://www.djelfa.info/vb/img/brioche/12.gif)

grédients
250g de farine.
10g de levure de boulanger.
5g de sel.
35g de sucre semoule.
125g d'eau. (1/8l)
125g de beurre (Pour le tourrage)