1 Dissolve in a bowl the 0.4 oz (12g) of baker's yeast with 5 large spoonfuls of lukewarm mineral water and mix it with 1.75 oz (50g) of flour let rise in a temperate place until this starter doubles in volume.
2 Then put it in a large bowl and add the 7 oz (200g) of flour and a teaspoon of fine salt. work at length but carefully by adding a little water from time to time to have a supple dough, then let it double in volume again in a warm place covered by a towel.
3 On a floured surface spread your dough to obtain a large circle. cover it with the 4.4 oz (125g) of softened butter (soft) and sprinkle with 2.1 oz (60 g) of caster sugar. fold it in three. (to do this bring the left edge and the right edge of your dough together at the center and fold everything in half.) let rest 15 minutes. roll out .
4 Preheat the oven to 240° (TH8) .
5 Spread your dough again and repeat the same folding operation and let rest for another 15 minutes.
6 Shape a large disk of approximately 20cm in diameter and place in a high-edged tart pan buttered and floured, draw diamonds on your dough and brush a little egg wash (egg yolk and water) with a brush. bake your kouing-aman for 25 to 30 minutes
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