Ingrédients pour Kouing Aman
- 1 cup warm mineral water
- Fleur De Sel
- Unsalted Butter
- All Purpose Flour
- Fresh Yeast
- 4 1/2 cups granulated sugar (1 1/2 cups per turn)
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Kouing Aman ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer Kouing Aman
- **Activate the Yeast:** In a small bowl, combine 1 cup warm mineral water and 1 teaspoon salt. Let stand until salt dissolves.
- **Melt the Butter:** Melt 2 tablespoons of unsalted butter in a small saucepan over medium-low heat.
- **Combine Dry Ingredients:** In the bowl of an electric mixer fitted with the dough hook, combine 4 cups all-purpose flour and the melted butter on low speed.
- **Add Wet Ingredients:** Add the water-and-salt mixture to the flour mixture and mix until well combined (about 2 minutes).
- **Incorporate Yeast:** Add 2 teaspoons of active dry yeast and mix for 1 minute.
- **First Rise:** Cover the bowl with plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
- **Punch Down & Chill:** Punch down the dough, wrap it in plastic wrap, and place it on a baking sheet. Chill for 2 hours in the refrigerator.
- **Prepare the Butter Block:** On a silpat or parchment paper, roll 1 pound (4 sticks) of unsalted butter into a 1/2-inch-thick rectangle. Wrap in parchment paper and chill for 30 minutes.
- **First Fold:** On a lightly floured surface, roll out the chilled dough into an 18-inch square. Center the chilled butter rectangle on the dough, fold the corners over the butter, seal the edges, and roll into a 24x8-inch rectangle. Fold into thirds, brush off excess flour, wrap in plastic, and chill for 20 minutes (This is one turn).
- **Second & Third Folds:** Repeat the folding process twice more, dusting the work surface and dough with 1 1/2 cups granulated sugar each time. This completes four turns. Chill for 20 minutes after each turn.
- **Prepare the Molds:** Brush 15 (4-inch) ring molds with melted unsalted butter and place them on prepared baking sheets.
- **Shape the Kouign Amann:** On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares. Fold each square's corners toward the center, press to adhere, turn over, coat with sugar, and place in a ring mold.
- **Final Rise:** Preheat the oven to 425°F (220°C). Let the Kouign Amann rise in a warm place until puffed (30-40 minutes).
- **Bake:** Bake for 35-40 minutes, or until golden brown.
- **Cool & Enjoy:** Immediately remove from ring molds and place on a wire rack to cool completely.
Informations nutritionnelles (Approximatif par portion)
Sodium
9 g
Sucre
160g
Matières grasses
82g
Glucides
23g
