Appel\u00e9s \u00ab Mikat\u00e9 \u00bb dans les deux Congo, \u00ab Yovo Doko \u00bb au B\u00e9nin, \u00ab G\u00e2teaux farine \u00bb au Gabon, \u00ab Amandazi \u00bb au Rwanda, \u00ab Ibitumbura \u00bb au Burundi, \u00ab Botokoin \u00bb au Togo, \u00ab Puff Puff \u00bb au Nigeria, \u00ab Bofrot \u00bb au Ghana, \u00ab Gbofloto \u00bb en C\u00f4te d\u2019Ivoire etc\u2026<\/p>\n\n\n\n
Ces petits beignets ronds sont comme vous le voyez consomm\u00e9s dans plusieurs pays d\u2019Afrique Subsaharienne. Il y a des l\u00e9g\u00e8res variantes dans la r\u00e9alisation, mais la base reste la m\u00eame : de la farine, de l\u2019eau, de la levure et du sucre.<\/p>\n\n\n\n
Voici ma recette inratable\u00a0!<\/p>\n\n\n\n
INGREDIENTS<\/strong> (pour environ 40 beignets)<\/p>\n\n\n\n
450 g de farine fermentante<\/li>
400ml d’eau ti\u00e8de<\/li>
150 g de sucre<\/li>
2 sachets de sucre vanill\u00e9 (facultatif)<\/li>
2 sachets de levure boulang\u00e8re s\u00e8che (14g)<\/li>
1\/2 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate culinaire<\/li>
Pinc\u00e9e de sel<\/li><\/ul>\n\n\n\n
PR\u00c9PARATION<\/strong><\/p>\n\n\n\n
Dans un grand saladier, m\u00e9langez la farine, le bicarbonate, la levure, les sucres et le sel.<\/li>
Ajoutez progressivement l’eau en m\u00e9langeant \u00e0 l’aide d’une cuill\u00e8re en bois<\/li>
Quand la p\u00e2te devient \u00e9lastique et commence \u00e0 former des grosses bulles c’est qu’elle est pr\u00eate.<\/li>
Couvrir le saladier \u00e0 l’aide de film alimentaire et laissez reposer dans un endroit chaud pendant 2h ou jusqu’\u00e0 ce que la p\u00e2te double de volume<\/li>
Chauffez l’huile dans une casserole. Une fois que l’huile est chaude, trempez vos doigts dans un petit bol d’eau froide puis pr\u00e9levez un peu de p\u00e2te avec les bouts de vos doigts et plongez-la dans le bain de friture. Retournez les beignets de temps en temps pour une cuisson uniforme. Retirez-les lorsqu’ils ont une belle couleur dor\u00e9e<\/li>
Les \u00e9goutter sur du papier absorbant et manger de pr\u00e9f\u00e9rence chaud\/ti\u00e8de<\/li><\/ul>\n\n\n\n
\ud83d\udca1On peut r\u00e9chauffer les beignets 30sec au micro-ondes.<\/p>\n\n\n\n
ATTENTION<\/strong><\/p>\n\n\n\n
Ma levure s\u00e8che \u00e9tait une levure \u00e0 r\u00e9action rapide et ne n\u00e9cessitait pas d’\u00eatre au pr\u00e9alable d\u00e9lay\u00e9 dans l’eau ti\u00e8de. Sinon il faudrait au pr\u00e9alable d\u00e9layer la levure dans l’eau ti\u00e8de.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Appel\u00e9s \u00ab Mikat\u00e9 \u00bb dans les deux Congo, \u00ab Yovo Doko \u00bb au B\u00e9nin, \u00ab G\u00e2teaux farine \u00bb au Gabon, \u00ab Amandazi \u00bb au Rwanda, \u00ab Ibitumbura \u00bb au Burundi, \u00ab Botokoin \u00bb au Togo, \u00ab Puff Puff \u00bb au Nigeria, \u00ab Bofrot \u00bb au Ghana, \u00ab Gbofloto \u00bb en C\u00f4te d\u2019Ivoire etc\u2026 Ces petits beignets ronds sont comme vous le voyez consomm\u00e9s dans plusieurs pays d\u2019Afrique Subsaharienne. Il y a des l\u00e9g\u00e8res variantes dans la r\u00e9alisation, mais la base reste la m\u00eame : de la farine, de l\u2019eau, de la levure et du sucre. Voici ma recette inratable\u00a0! INGREDIENTS (pour environ 40 beignets) 450 g de farine fermentante 400ml d’eau ti\u00e8de 150 g de sucre 2 […]<\/p>\n","protected":false},"author":2,"featured_media":888,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie-desserts"],"yoast_head":"\n
MIKATE - BEIGNETS CONGOLAIS - Gisele Cooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.giselecooking.com\/index.php\/2022\/05\/14\/mikate-beignets-congolais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MIKATE - BEIGNETS CONGOLAIS - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Appel\u00e9s \u00ab Mikat\u00e9 \u00bb dans les deux Congo, \u00ab Yovo Doko \u00bb au B\u00e9nin, \u00ab G\u00e2teaux farine \u00bb au Gabon, \u00ab Amandazi \u00bb au Rwanda, \u00ab Ibitumbura \u00bb au Burundi, \u00ab Botokoin \u00bb au Togo, \u00ab Puff Puff \u00bb au Nigeria, \u00ab Bofrot \u00bb au Ghana, \u00ab Gbofloto \u00bb en C\u00f4te d\u2019Ivoire etc\u2026 Ces petits beignets ronds sont comme vous le voyez consomm\u00e9s dans plusieurs pays d\u2019Afrique Subsaharienne. Il y a des l\u00e9g\u00e8res variantes dans la r\u00e9alisation, mais la base reste la m\u00eame : de la farine, de l\u2019eau, de la levure et du sucre. Voici ma recette inratable\u00a0! 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