Pain de mie (vegan). Vegan ou pas, c'est la première fois que je réussis aussi bien un pain de mie ! Pain de mie means "bread of the crumb" in French, and it's called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb. The butter and milk make this a soft and malleable dough, which is supported by the pan it's baked in.
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan.
Pain de mie is the best thing since sliced bread.
No wait, it is sliced bread if you take the serrated knife to it!
Vous pouvez cuisiner Pain de mie (vegan) en utilisant 6 ingrédients et 2 pas. Voici comment vous réalisez cela.
ingrédients et Pain de mie (vegan)
- 330 ml l'ait végétal.
- 20 gr levure de boulangerie fraîche.
- 450 g farine.
- 30 g sucre roux.
- 20 g margarine.
- 8 gr sel.
Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. But made with flour, milk, butter and yeast, pain de mie is always delicious and extremely sliceable. Avec le lait d'amande il s'accorde en toute légèreté, permettant un pain de mie vegan à deux doigts de la brioche ! Oui, je fais la distinction car côté végétarien on a tendance à dénaturer le nom des recettes, hélas.
Pain de mie (vegan) instructions
- Faire tiédir le lait végétal et diluer la levure dedans. Ajouter la farine, la margarine, le sel et le sucre. Pétrir jusqu'à obtenir une pâte souple et homogène. Couvrir la pâte et la laisser poser 1 h minimum. Elle doit doubler de volume..
- Mettre la pâte dans un moule à cake, la couvrir de nouveau d'un linge propre et laisser poser encore 1 h. Enfourner 20 mn à 200 ° C.
Donc, le pain de mie est un pain moelleux, sans croûte, le pain brioché lui a des oeufs, et la brioche contient. The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. This sourdough pain de mie is a bread that radiates warmth and coziness. As-is, it's remarkably soft, but crisps up in total when exposed to the heat of a toaster, transforming into the perfect stage for quality butter and all the jams and jellies made through the summer. Of course, you can always opt to buy a loaf of French Pain de Mie in a store or bakery.