Blios

By VicentaLakin

Blios
Brioshaw is a cake-like bread, which is characterized by a relatively large percentage of eggs and butter in the dough, a soft taste, and Brioshu from Austria, which reached France in the 17th century. I have 30% of the bread and butter in Brios. Eggs use two full eggs。

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Steps for Blios

  • 1
    Preparation material。
  • 2
    Put 40 grams of butter and all bread material in the bakery, using a face-to-face menu for 10 minutes。
  • 3
    Then you add the remaining 35 grams of butter and rub your face for 20 minutes。
  • 4
    Check the face after the face rub。
  • 5
    It is then organized and placed in a bakery and fermented with an fermented menu for 30 minutes。
  • 6
    After 30 minutes, it fermented to about twice the size of the original noodle。
  • 7
    The fermented pasta is ventilated, then it is divided into an average of six pieces, and the lid covers are applied for 10 minutes。
  • 8
    When the hair is up, the noodles are rounded and then placed in the toast mold and in the oven for a second fermentation。
  • 9
    The bread is fermented to 8, 9, full of fermentation。
  • 10
    It is baked in a preheated oven with an upper tube temperature of 150 degrees and a lower tube temperature of 165 degrees for 45 minutes。
  • 11
    Take it out after the baking。
  • 12
    A layer of butter on the surface。
  • 13
    Remove the mold immediately
  • 14
    The finished chart。
  • 15
    Lassy's fine。
  • 16
    Internal organization chart。

    • Blios Make Tips

    1. Owing to the relatively high quantity of butter, it has been released in two stages to rub the face. 2. Each person has a different bread machine, which is laminated at different times, depending on the use of his bread. 3. The top of the bread is sufficiently coloured to cover tin paper to avoid roasting on the top。

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