Ingredientes para 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)
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Kouing Aman? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer 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.
Informação Nutricional (Aproximado por porção)
Sódio
9 g
Açúcar
160g
Gordura
82g
Carboidratos
23g
