Brioshur

“Brioshosch is the judge of all the rich bread. This is characterized by a small amount of sugar, a large quantity of eggs and a large quantity of butter - at least over 20 per cent (as a proportion of flour weight), usually up to 50 per cent or higher. I rarely see commercial butter in Brioshosch at more than 75 per cent, but I've seen formulations using 100 per cent butter. There are numerous versions of Bristol, some of which are made of sponges or other yeasts, some of which are made of direct noodles; some of which are directly fermented, then plasticized and baked, and some of which require freezing overnight.” In Brioshui, who was once a member of the most detailed bread-making textbook, butter accounts for about 50 per cent, fermenting directly and freezing overnight. In Apprenticeship Bread, "three versions of Brioshos are available, and you can choose the amount of butter added as needed. According to Queen Mary, I call them the Rich Briose, the Middle Class Brioste and the Poor Brioste, respectively.” Their differences are more marked by the use of butter, which accounts for 100 per cent, 50 per cent and 25 per cent, respectively. The amount of butter in the rich version of Brioshosch is amazing. At first, the desire was to be rich from poverty and to move on. After a close look, the rich version of Brioshosch had a chilling overnight phase, which seemed more operational in terms of timing, and decided to be rich and poor. It is calculated and calculated that the original usage is divided by five, while about one fifth of the amount of flour, around 100 grams, is also used for 90 grams of butter. According to the original allocation, three to five Brioshots, each containing at least 20 grams of butter, eat one more and stop eating any fat on this day. Scrambling into mini cash, 100 grams of flour, 90 grams of butter, allocated to nine Brios. Ten grams of oil, easier to accept. Temperatures are low and the noodle rises slowly. To see how long it takes to ferment the oily pasta naturally at this temperature. He's lazy and he's lazy. Allowing it to stay alone for almost two nights. As a result, it is clearly very tired and its head is in its neck. All right, that's it. After the baking, although it's just a little bit of a head, it's still cute in that tiny figure. Rich, Briose。