Blios
By VicentaLakin
It's about Brioshosch's bread, and the classic chubby bread, there's a lot of rumours about it, and it's about 100 degrees or a book of bread. This bread is interesting, and it's divided according to the amount of butter in the formula: the rich Briosho, the middle class Briosho, the poor Briosho. The amount of butter in the bread is so great that people do not treat the bread as bread, but rather as snacks. That is why the classic Brioshosch is made of molds. You can also call it Brioshos. It is recalled that the higher the butter content, the more difficult it is to operate the noodles. If you're not very experienced in making bread, you can try the poor Briosho
Recipe Recommendations
- high-gluten flour
- low-gluten flour
- fine sugar
- eggs 125g
- milk
- butter 15g
- salt
- yeast
- sweetening
- baking
- several hours
- senior
Steps for Blios
1
Cube rolls in to the full phase of fermentation: room temperature of about 27 degrees and 90 minutes (no need to be twice as big) and then put it in the fridge for 18 hours
2
it's split into 35 g a rolling circle
3
And then it's split into two, about a quarter to a third of the size of the small one, and it's 15-20 minutes of membranes
4
Softened butter for the molds during laxity
5
Big noodles pull a hole in their hands
6
The little noodles are dripping
7
Embedded in the big noodles and stick together
8
Put it in an egg tatter or something
9
Two fermentation times twice the size of the fermentation