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authorJoris2022-07-09 23:21:55 +0200
committerJoris2022-07-09 23:21:55 +0200
commit87152a837819dd3ede0c8d8906a7543b183decfa (patch)
tree02cb2d1fa3dc04d9fcdd88247bc0c1f952e95293 /public
parentfed686390db6a1f17c2be2a3ee4f250d42846bc6 (diff)
Add “ Pain d’épices ” recipe
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-rw-r--r--public/pain/epices.html50
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<ul>
<li><a href="/pain/levain.html">Pain au levain</a>
<li><a href="/pain/seigle.html">Pain de seigle</a>
+ <li><a href="/pain/epices.html">Pain d’épices</a>
</ul>
<h1>Nettoyage</h1>
diff --git a/public/pain/epices.html b/public/pain/epices.html
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+<!doctype html>
+<html lang="fr">
+<meta charset="utf-8">
+<meta name="viewport" content="width=device-width">
+<link rel="stylesheet" href="/main.css">
+<link rel="icon" href="/icon.png">
+<script src="/main.js"></script>
+
+<title>Recettes – Pain d’épices</title>
+<header>Pain d’épices</header>
+
+<a href="/">← Retour à l’accueil</a>
+
+<h1>Ingrédients (<span class="number">1</span> pain)</h1>
+
+<ul>
+ <li><span class="number">150</span> g de farine T55
+ <li><span class="number">150</span> g de miel
+ <li><span class="number">100</span> g de beurre
+ <li><span class="number">40</span> g de sucre
+ <li><span class="number">150</span> mL d’eau
+ <li><span class="number">0,5</span> cc de bicarbonate
+ <li><span class="number">0,5</span> sachet de levure chimique
+ <li><span class="number">1</span> pincée de sel
+</ul>
+
+Pour les épices, au choix :
+
+<ul>
+ <li><span class="number">2</span> cc de cannelle
+ <li><span class="number">1,5</span> cc de gingembre
+ <li><span class="number">0,25</span> cc de muscade
+ <li><span class="number">0,25</span> cc de girofle
+</ul>
+
+Où bien :
+
+<ul>
+ <li><span class="number">2</span> cc de 4 épices
+ <li><span class="number">1,5</span> cc de cannelle
+</ul>
+
+<h1>Recette</h1>
+
+<ol>
+ <li>Mettre l’eau, le sucre, le miel et le sel dans une casserole. Faire bouillir.
+ <li>A ébullition, interrompre la cuisson et ajouter le beurre et les épices. Couvrir 20 minutes.
+ <li>Ajouter la farine, la levure, le bicarbonate. Mélanger.
+ <li>Cuire 40 minutes à 180 °C dans un moule en aluminium spécial pain d’épices.
+</ol>