Alla ricerca della farina perfetta.
Perfetta per cosa?
Perfetta per nuove sfide.
Per un celiaco ci sono tanti "sogni proibiti". Il mio primo sogno è stato il pane. Quello buono. Quello soffice. Quello coi buchi grandi come nocciole...e anche di più.
Ora che questo sogno si è realizzato, persino con il lievito madre, persino con il licoli, persino con una "qualunque" farina, persino con rimasugli di varie farine, ho dovuto trovare un'altra sfida.
Il mio secondo sogno è la pasta brioche... cioè qualcosa tipo pane ma dolcecon cui fare grandi lievitati (panettoni, pandoro, colombe...) o brioche di ogni tipo.
Non è facile.
Quest'estate per tirare fuori delle Brioche col Tuppo decenti ho provato e riprovato tantissime volte, aggiustando sempre il tiro di grammi, sostituendo questa o quella farina, aumentando i liquidi... Se sono belle sono troppo dure, se sono soffici non tengono la forma... insomma... un'ecatombe.
Nonostante alla fine sia venuta fuori una brioche piacevole ho continuato a cercare e a sperimentare.
Qualche giorno fa mi sono imbattuta in una ricetta per un pan brioche vegano sul blog di Erica - Chiarapassion ed avendo acquistato una nuova farina mi è sembrato il modo giusto per testarla, sglutinando la ricettae sistemandola un po'.
Ne è venuto fuori un pan brioche molto profumato e soffice che si è conservato molto bene per vari giorni. Vi lascio la ricetta e se la proverete fatemi sapere!
A presto.
Angela
Ingredienti:
- 150g di farina Sicilia a tavola
- 100g di farina Nutrifree
- 180g di acqua
- 8g di lievito di birra fresco
- 50g di zucchero
- 20+10 g di olio di semi di arachide
- scorza di arancia grattugiata
- In una ciotola versa l'acqua con il lievito e lo zucchero e mescola bene per fare sciogliere il lievito.
- Unisci le farine miscelate, un po' alla volta, mescolando con una forchetta.
- Quando tutta l'acqua sarà ben assorbita unisci la scorza d'arancia grattugiate e per ultimo l'olio, 20 g.
- Impasta fino ad amalgamare bene tutti gli ingredienti e ottenere un panetto morbido, elastico e non appiccicoso.
- Versa i rimanenti 10 g di olio a filo intorno al panetto e fai un giro di pieghe aiutandoti con una spatola in silicone, in modo che l'impasto alla fine risulti unto sopra e sotto.
- Copri con pellicola e metti a lievitare in forno spento, dopo averlo portato a 50°.
- Dopo circa due ore dividi l'impasto in 4 parti palline.
- Stendi ogni pallina con le mani unte e dopo averla piegata a busta da un lato, arrotolala su se stessa per formare una specie di panino .
- Sistema i 4 "panini" uno accanto all'altro in uno stampo da plumcake foderato di carta da forno e copri nuovamente, facendo lievitare come prima per un'ora e mezza.
- trascorso il tempo, spennella la superficie del pan brioche con del latte e inforna a 180° per circa 30 minuti, avendo cura di spruzzare le pareti del forno con dell'acqua nei primi 5 minuti di cottura.
- Dopo avere sfornato il pan brioche spennella nuovamente la superficie con il latte e fai raffreddare.
Spennella con del Latte......????
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