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Before you jump to Pain de Campagne with Crème de Marron recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
We are very mindful that eating healthy snacks can help us really feel better in our bodies. Increasing our consumption of healthy foods while decreasing the intake of unhealthy types plays a role in a more wholesome feeling. A bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. This can be a problem, however, when it comes to eating between meals. You can spend hours at the grocery store searching for the right snack foods to help you feel healthy. There’s nothing like one of these healthy foods if you want an energy-boosting treat.
Just about the most popular treats is natural yogurt. Eating natural yogurt in place of a healthy larger lunch is not a good idea. Low fat yogurt makes a amazing snack, nonetheless. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is often eaten to help manage the digestive system considering that it is so easily digestible by the majority of people. Fast hint: pick unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent way to take pleasure in a flavorful snack without too much sugar.
You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to pain de campagne with crème de marron recipe. To make pain de campagne with crème de marron you only need 6 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Pain de Campagne with Crème de Marron:
- Prepare 250 grams All-purpose flour
- You need 4 grams Natural salt
- Get 20 grams Raw cane sugar
- Provide 150 grams Milk
- Use 100 grams Homemade bread starter (using a soft starter)
- Provide 100 grams ＊ Crème de marron (See
Instructions to make Pain de Campagne with Crème de Marron:
- Combine the flour, salt and sugar in a bowl, add the starter, then mix in a cutting motion and pour in the milk.
- After the dough is kneaded to an even texture, smooth out the surface and let it rise.
- Once it has risen about 80%, punch it down, then let it continue to rise.
- Remove the dough after it doubles or triples in size, punch it down, then form it into a ball and let it rest for 20 minutes.
- After letting it sit, remove the dough, spread it flat while pressing out the air, fold in the crème de marron in 2-3 batches, and roll into a ball.
- Dust a banneton with flour, place the dough from Step 5 inside, and leave it to prove after wrapping it in plastic to prevent drying.
- When the dough rises double in size, carefully remove it from the banneton, then slash the top using your favorite pattern.
- Preheat the oven to 250℃, place the dough from Step 7 in the oven, then reduce the heat to 210℃ and bake for 20-30 minutes. Lay a sheet of aluminum foil over the top if it looks like it will burn.
- Here it is out of the oven.
- And here it is sliced.
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