Brioshur
By VicentaLakin
High-oiled, sugary bread, popularly divided into poor and rich versions, mainly butter. The one-to-one is the rich, the one-to-four is the poor and the one-to-ten is the toast. Even the poor version is 2.5 times the butter of toast, which is a lot. It's mainly butter, so it's the best butter you can do. I've got 1:3 on my face. Or out of poverty? And it's all oily. In addition to the "reduced" and "stealed," the other Brioche has attitude and style, and I'm simply dimmed into a few models, then a simple operation to throw in the mold, and then even the molds are saved, and then I'm just rubbing the grill。
Recipe Recommendations
- eggs of 2
- whole milk 60g
- sugar 30g
- salt 5g
- high-gluten flour 300g
- butter 120g
- Highly sugar-tolerant yeast 6G
- milk fragrance
- baking
- an hour
- simple
Steps for Brioshur
1
In addition to butter, the bread machine was placed in sequence for approximately 5-6 minutes in groups。
2
120 g butter, released in at least three instalments. It is said that too much can be played at a time. I've split it four or five times. I'll put a few pieces in a minute. Half an hour to wipe, a little butter left. It's the last butter to go in and open a “face” procedure, which was plattered for half an hour before。
3
The face application was completed, at least 2.5 times larger. If room temperature's on time, it's twice as big。
4
Press, air out
5
Nine copies, the middle being standard modeling, the other being simplification and simplification. Stay warm for 40 minutes。
6
Purgatory. 200 degrees, 20 minutes. If you don't have the color, you'll have a few minutes until it's up, 180 degrees, 15 minutes
7
Out of the oven
8
Declined and stolen。