The middle-class Briault

AT THE TIME OF THE FRENCH REVOLUTION, KING LOUIS XVI AND QUEEN MARY ANTOINETTE WERE PUT ON THE GUILLOTINE, A OBSCENITY AND LUXURIOUS COUPLE WHO, IN SPITE OF THE COUNTRY ' S POVERTY, EVENTUALLY FORCED THE PEOPLE TO REVOLUTION AND OVERTHROW THE FEUDAL DYNASTY. MARY ANTOINETTE, THE "DEFICIT QUEEN," SAYS, "IF YOU CAN'T EAT BREAD, LET THEM EAT CAKE!" THE FRENCH VERSION OF "WHY DON'T WE EAT MEAT?" FOR THIS WIDELY SHARED REASON, THE BLACKMAIL IS NOT JUST THE CAUSE, NOR IS THE TRANSLATION OF THE FOOD MENTIONED ACCURATE. THE PASTRY MENTIONED IN THE ORIGINAL VERSION OF "LET THEM EAT CAKE" IS NOT CAKE, IT'S THE KIND OF HIGH-OIL BREAD CALLED BRIOSHO. BRIO'S SKIN IS SO SWEET, IT'S SO SOFT INSIDE, SO THE FRENCH TREAT IT AS A SOOTHING SNACK OR A DESSERT. IT IS SAID THAT THE RICH VERSION OF BRIOS IS UP TO 87 PER CENT OF THE BUTTER, LESS THAN THE MIDDLE-CLASS VERSION, AND LESS THAN 20 PER CENT IS ONLY FOR THE POOR. I'VE MADE A FORMULA WITH 100% BUTTER FOR MASTER PH. IT'S THE BILL GATES VERSION. IT'S THE BEST BRIAULT, BUT THINK ABOUT THE BURDEN OF THE VEINS, AND IF IT'S DELICIOUS AND HEALTHY, DO IT FOR 50% OF THE MIDDLE CLASS

Recipe Recommendations

high powder 200g
fine sugar 13g
yeast powder 3g
eggs 110g
salt 4g
butter 100g
milk 50

milk fragrance
roast
several hours
ordinary

Steps for The middle-class Briault

Combination of high powder, sugar, yeast and eggs, static for about 30 minutes, salt-added bread-breading fast to very cramped。

The biting of butter (which I joined four times) continues to spread completely and can pull out the film。

20-30 degrees fermentation to twice the size (about 1 hour)

(b) Excretion, for two hours in the container, exhaust, return to the container and freeze for more than four hours until the night。

noodles are removed from the freezer room, they are split into 60 g x 8 pieces at low temperatures, and the freezer pines up 15 minutes after roll. each of these pieces is taken out in a single one or two noodles。

The palms and panels were thinned, the small face was tumbled, and a hole in the middle of the large face was circled. The water droplets were inserted into the rings and placed in the pre-oiled Brio mould。

Send it to the oven for final fermentation。

Approximately one and a half hours later, almost the entire mould was filled, and the surface brushed the egg, covered with oil sprayed film, continued to emit 15-30 minutes to the full。

A 190-degree oven, mid-level, top-fire, 15-20 minutes to brown gold。

Take it out, take it out of the mold, cool it on the grill。