Blios
By VicentaLakin
Today we share with you a French bread -- Brioche -- which is characterised by the use of no drop of water, a large quantity of eggs, butter and a small amount of milk and noodles, gold in the form of skins, loose internal tissues and flaccid cotton, the entrance to which is a cake. The Brioshoche bread varies according to the proportion of butter in the formula, with over 70 per cent being rich, around 50 per cent middle class and around 23 per cent poor, with different tastes. The higher the amount of butter used, the more difficult it is to control, the poorer the version is shared, with a rate of 25.75 per cent。
Recipe Recommendations
- whole egg liquid
- milk 70g
- salt 2g
- white granulated sugar 40g
- Wheat flour for Arowana bread 250g
- unsalted butter 60g
- dry yeast powder 4g
- honey 10g
- water 10g
- sweetening
- roast
- several hours
- ordinary
Steps for Blios
1
I'll have the bread and bread. (b) Wheat powder, which is so soft for finished products, and butter which has to be softened and reused earlier
2
the whole egg fluid and milk will be poured into the bread drums of the baker, with salt and sugar to the corner and half butter (30g)
3
Powdered bread
4
Dig a hole in the breadmeal and add a dry yeast
5
(b) The selection and face-to-face procedure begins to rub the face, after which the remaining butter will be inserted, and continues to select the face-to-face procedure
6
(b) The end of the face rub is very smooth, and the fermentation process is chosen to begin
7
The noodles are fermented to 2-2.5 times the size of a hole in the middle without condensing
8
Select the five-minute exhaust of the face-painting programme, which is then split into six equals, one round and one round, to be placed in the toast mold
9
Put it in the oven for a second fermentation and fermentation to 8 full
10
When the noodles are fermented, they can be prepared for surface decorative material, so that both honey and water can be mixed
11
When fermented to 8 full, the oven is preheated at 175 degrees for 8 minutes
12
In a pre-heated oven, 175 degrees and 20 minutes, covered with tin paper in the middle colour to the point you like
13
(a) Be baked and removed and stored in seals immediately after cooling, while the surface is hot
14
Completed products
15
It's so soft, it's like a fertilized cotton, and it's so soft。Blios Make Tips
Each oven has a different temperature, and the bake time increases or decreases according to its actual circumstances; 2. different flour uses different water and the amount of milk increases or decreases as appropriate; 3. Remember to cover the face with tin foil when the face is coloured to the extent that it likes to avoid over-coloring; 4. The fermentation time is around one hour, with a cold 1.5-2 hour, with a second fermentation of about eight full minutes, and I have a slightly overhaid and then the roasting comes close to the oven heating tube, Haha; 5. The butter is softened and then the face is smoothed。