Brioteau has seen many recipes, among which the recipe written by the French has the highest butter content.
Today, I use the French 100% butter recipe. There is also a 150% butter recipe in the same book, but I think I'll pass it up...
Brioche became famous around the world by saying,"If there is no bread to eat, why not eat cake?"
Indeed, Brioche is delicate and sweet, soft on the inside and crispy on the outside.
The magic of butter, like the song, makes it impossible to help but be fascinated by her.
Whether it is cake or bread, it is delicious.
Brioche should be in the shape of a gourd.
Because the quantity I made today was large, I directly put it on the toast mold to make a neutral toast Brioche.
As a sliced bread for breakfast, whether it is spread with jam, CreamCheese, Ferrero's Nutella, or nothing, or spread with cheese and ham, it can give a happy start.
Briosius
By JazmyneBerge
Recipe Recommendations
- flour 250 g
- butter 250 g
- dry yeast 4 g
- egg of 2
- whole egg liquid appropriate amount
- milk appropriate amount
- salt 5 g
- sugar 10 g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Briosius
1
Remove the butter from the refrigerator, cut it into small pieces or slices, and let soft. Take 2 tablespoons of milk and mix with dry yeast. Take 62g of flour and milk mixed with yeast, and knead roughly evenly. Then add the right amount of milk until it becomes a soft, but shaped ball of dough. Put on a damp cloth and leave in a warm place to ferment for about 30 minutes.
2
During this period, roughly mix the remaining flour with 1 egg. Then add another egg and mix well. Add sugar, salt and 40g of milk and mix well.
3
Add soft butter to the dough in pieces, stirring well each time. Finally, tear the dough prepared in step 1 into small pieces, add it to the dough, crush it with your hands, and then thoroughly mix it with a blender until evenly. Sprinkle with a thin layer of flour on the dough, cover with a damp cloth, and allow for 4 hours.
4
After 4 hours, the dough has grown significantly. Knead the dough and expel the gases produced during the fermentation process. Put on a cloth and continue to ferment for 2 hours. Apply butter to the inner wall of the toast mold and spread baking paper on one side, taking care not to wrinkle it. Pour the dough into the mold. Continue to relax for about 1 hour, and when the volume increases by about 1/3, brush the egg liquid.
5
Preheat the oven to 180 degrees and bake for 20 minutes. Then the color should be dark enough, cover with tinfoil, turn to 150 degrees and continue baking for 10 minutes.