Mauricette ou Malicette recette facile à la maison. Vraie recette de mauricette alsacienne !

operational hello to all his friends today in the bakery step by step we're going to learn how to do this little morissette we're even going to make a little pretzels and above all we're going to garnish them for aperitifs with crazy friends followed the video well I'm going to you give all my little secrets and the secrets of the pros and you will be able to make a crazy set with friends go good video friends or the recipe is here from mauritius so as usual you know the increase is for 1 kg and we made a small coeff so here we are going to make it for 8 morissettes at 65 g so we have our flour 300 g 6 g of salt badly pour fresh yeast luis g my milk 110 and my at 40 so that's it there it's been a hundred and five years my butter so there it was there it is at temperature and g you saw a small specialty in 10 g of sugar 10 g of honey and sunflower oil that's it it's a fairly rich recipe quite complete and it's going to be really perfect especially don't forget friends p our pleasure knows good balls in this I'm going to find a good one it's a precision scale is what's nice is that they have small covers and suddenly you can weigh directly this is how it was prepared and it goes from 0 to I don't know how many more how many grams I wanted this link under the video as usual let's go to kneading you know one always theirs the beater we always put the liquids first you can put your tiles and then all the ingredients with the yeast the salt of the sector and it is the rule for the butter when there is less than 10% it is put directly to the four in first and six in second it is gone for the first in eight years truncated or so friends when it's ok we're going to prepare small dipping solutions so there are several solutions there I 'm going to give you the recipe for the real dipping solution don't forget that the pretzels the morissette here are at the base is mistaken in pure caustic soda so there you have it, don't be alarmed, you have to go to the arte it's always like that, so the story is simple, in fact, a housewife is making it's pretzels and there's the cat who spilled his food in caustic soda in the cleaning product and then would have passed them in the oven and left would have worked listen to this it's for the record under the video I put you all the possibilities between caustic soda between food bicarbonate etc you make your choice it's all working but here's this one it's the real recipe here's for the recipe so we're going to take caustic soda here I told you it's a little bit tribal we're going to put a liter of water and 30 g of caustic soda it's there and we're going to boil it ok so avoid breathing you let it boil you move aside and then we'll cool it to 30 degrees and it will be perfect for our soaking solution for later at after four minutes we pass in two th speed we set the pace during these minutes to and friends so after six minutes we will have a dough that is well kneaded if it is not perfectly kneaded it is not very serious wanted we will leave it for ten minutes on the plan working so we have the ball well there you see the beautiful side it is where we do we can type we put everything back inside of course and we turn and we will have a beautiful ball which is well done all that we leave it alone on our work plan a little slap and we cover well with bicycle street papers of course come on we think of the planet and we leave ten minutes come on we're off friends after ten minutes we're going to divide ourselves into eight portions of 65 grams that that's what I planned we'll see if I was efficient and good for the calculation of mars is so what's good you can flatten we cut in half and then we divide in four we have our little balls we go the balls and so to want to show you the most beautiful part you put it on one side the less elegant part we have it but on the other and you flatten and you put everything back on the inside like that that's it it's the simplest method and you turn over you'll have a nice ball you put down your hand flat on it and you turn anti-clockwise and normally a magnificent bull pi by the way in léon bollée 8 and here we go so a little advice friends this is your fitness for the morissette if you are doing a shaping for pretzels you have to do a long shaping ok don't forget and once it's done we'll leave a little relaxation of ten minutes and as usual as soon as it doesn't have to rest we cover it after ten minutes we move on to shaping so the less aesthetic side facing your we type in question everything with the hand we can pull a little bit to gain length we're going to make a first tac fold and press with the fingers to weld we turn our little morissette we have press with your fingers to be well welded and in the soul and in the same direction we are going to come farmers so here I am showing you the technique with your fingers that is to be sure to have a weld that is well done but is then we shape with the hands gently and given the size so it will be small maurice is very nice that they will do let's say between 16 and 20 centimeters it will be very good for 65 grams of pasta and then we put them down tac with the solder the less aesthetic side on the plate here we are going to make one of the plates of 4 I think it will be perfect we shape everything was for fun I show you a little pretzel so we had our little long shaping we will gain length by giving pressure was in our hands especially think about making your bread evolve well your dough one month he wanted it's a little belly a little bit of water here for the pretzel when it's good shaped for the place in front of us a first fold one two th we can do more if needed hop we come to pull it we have our little Breton go for the shoot it goes for an hour in our oven off is simply we put a small bowl with very very hot water from the boiling water of the bouloie and it will make us raise our little oven to 28 degrees for an hour and then we will pass it in the fridge little secret techniques to a friend suddenly after an hour of thumb at 28° observed given that here it is so there it pushed the dough well it developed well and the chef's little technique will be to block the fermentation at this time for an hour in the fridge so you can put yourself in the fridge for an hour or a small passage in kung gel and fridges that to see to be able to 30 to be able to take the steps and move them simply to put them in the solution it's going to be the chef's little technique come on I put it in the cold and we'll meet in an hour on all the friends at this moment there we preheat well another oven at 200° and then we're going to go to the oven not heat as usual wood heat and ventilated 200 degrees and we go to one at the bottom friends let's get down to business we're going for the soaking it left then here I like to saumur so the upstream and when we call saumur the selo with the mixture choice of food bicarbonate and that is caustic soda tac and there I have my little models who left so there he was at the fridge and that they are patient freezes it still gave them a little moral blow for the 40 minutes so that's the goal it's going to be to gently dip them in the brine which is pretty much there it has about close to 30 degrees I show you calm so I take tac delicately in my hands and I soak your tac for about 10 crowns the tac I turn and when it's very shiny game rests on my plate that's why we pass them in the cold it's so that they can stand tac well and I put on my plate e so I'm going all the irons are so there it's good it shines it's cool it's perfect we're going to bring a small razor blade good bah that's a green there is you can find the links on the video is a little fleur de sel and we're going there but that way either in three parts or in case of part the view the waist I'm going to do it in three parts especially you go there with a free kick with a sharp blow here and we put a little fleur de sel on it you can put sesame you can put small seeds that make you happy there's no problem so there the chopsticks are for the same thing I going to try making 4 and my pretzel which is there I just taste it like that the fleur de sel so follow the cooking carefully because it was faster than expected they are already cooked and frankly I put eight minutes 8 to 9 minutes at 200 degrees and there it's largely spoon there you see it must still be a little less the there that I took them out tis a little whiter but it's important not to overcook them simply because we're going to make small sandwiches come on we leave received and gently up if we want we can place them on gray 40 minutes about once it's cold we're going to make little sandwiches and the mureaux lent to the garnish so I have planned simple and effective things for you as we like and there is no cheating normally here it is mustard with a little piece of cheese little little knacki sausages that's it that's up to you you can make a little more stylish versions don't worry it's going to be mustard a little cheese little beef legs and that's it will be perfect go to switzerland see you when you open it open a little at an angle hockey do n't open it too much at the bottom you open it a little at an angle so that you are careful not to cut your hand and that way it will allow you to do well to be able to open it and present it it's very important let's go let's go dad is mine the helm members of the government ter dijon that 's the base that's the base let's go we're on a spread that's off I wanted to close the Dijonnais let's go we can get together a few small shoots of salad it's good for your health it's nice a small slice of cheese good there it's a small cheese with black pepper and chilli it does n't look bad at all ap what I'm going to do I going to go instinctively I'm going to cut it in half it will be perfect we let ourselves be overtaken a little bit that's the basis you always have to give the volumes a little bit so that it's good that it's big lack that it's crunchy and a little cheap astra nor beef a little shredded twisted that's going to be a little killer I 'm telling you guys look at that it's not pretty the planes are going to the tasting already I cut myself a little slice of lamouri 700 nothing to kick a little bit so there it's just cooked exactly right just what was needed Those who like them can leave them a little longer in the oven, it's going to be perfect in terms of coloring, we're fine with precisely the real soda method, but don't hesitate to find a lot of methods and frankly that the little sandwich la du seigneur on it doesn't even ask to be cut sun asks to be stoned on here I scroll it in front of you here you go sorry I can't share with you friends but hey that for the pair another dough shape with still no mouth full the guy too too good come on I'm finishing my little mouth and friends I hope you liked this video you asked me it's been a while with this mischievous little morissette who went by name and frankly it was a pure delight and don't hesitate to redo this recipe for an aperitif with friends it's going to be the little madness friends come on I'll tell you see you very soon as usual we like we share it's what makes eight bakeries step by step as and I say see you very soon have a nice week everyone see you Sunday ciao