{"id":2899,"date":"2022-11-13T07:53:27","date_gmt":"2022-11-13T12:53:27","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2899"},"modified":"2022-11-13T08:13:47","modified_gmt":"2022-11-13T13:13:47","slug":"pompe-a-lhuile","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/pompe-a-lhuile\/","title":{"rendered":"POMPE \u00c0 L’HUILE"},"content":{"rendered":"
\n
\"\"<\/figure><\/div>\n\n\n

Ingr\u00e9dients <\/strong><\/h2>\n\n\n
    \n
  • Farine de bl\u00e9 500 g<\/li>\n\n\n\n
  • Sucre en poudre 90 g<\/li>\n\n\n\n
  • Levure de boulanger 25 g<\/li>\n\n\n\n
  • Eau de fleur d’oranger 2 cl<\/li>\n\n\n\n
  • Huile d’olive 25 cl<\/li>\n\n\n\n
  • Orange<\/li>\n\n\n\n
  • Eau 25 cl<\/li>\n<\/ul>\n\n\n

    Recette<\/strong><\/h2>\n\n\n
      \n
    1. Diluer la levure dans l’eau ti\u00e8de.<\/li>\n\n\n\n
    2. Zester l’orange.<\/li>\n\n\n\n
    3. M\u00e9langer la farine et le sucre. Rajouter la levure, l’huile d’olive, la fleur d’oranger et le zeste d’orange.\u00a0<\/li>\n\n\n\n
    4. P\u00e9trir jusqu’\u00e0 l’obtention d’une p\u00e2te homog\u00e8ne et former une boule.<\/li>\n\n\n\n
    5. Couvrir d’un linge humide et laisser reposer 2 heures \u00e0 temp\u00e9rature ambiante jusqu’\u00e0 ce que la p\u00e2te double de volume.<\/li>\n\n\n\n
    6. \u00c9taler ensuite la p\u00e2te pour former une galette ronde d’environ 1 centim\u00e8tres d’\u00e9paisseur.\u00a0<\/li>\n\n\n\n
    7. Faire des entailles sur la galette \u00e0 intervalles r\u00e9guliers et \u00e9carter les fentes pour obtenir une galette ajour\u00e9e.<\/li>\n\n\n\n
    8. laisser reposer nouveau 1 heure.<\/li>\n\n\n\n
    9. Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/li>\n\n\n\n
    10. Cuire \u00e0 four pendant 20 min.\u00a0<\/li>\n\n\n\n
    11. badigeonner \u00e0 nouveau d’huile d’olive \u00e0 la sortie du four.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

      Ingr\u00e9dients  Recette<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[168,179,169],"tags":[],"class_list":["post-2899","post","type-post","status-publish","format-standard","hentry","category-boulangerie","category-dejeuner","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-KL","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2899"}],"version-history":[{"count":3,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2899\/revisions"}],"predecessor-version":[{"id":2907,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2899\/revisions\/2907"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}