Brioshu toast

By VicentaLakin

Brioshu toast
Brioshosch is a long-standing French-style traditional sweet bread, whose greatest characteristic is “poll egg, butter, water”. Although the formula does not contain a drop of water, the well-made bread is completely free of mouths, soft insides, softly tastes, similar to cakes, delicious. In times of relative material scarcity, such bread is affordable only to nobles. The original formula, which was introduced today, is the “Brioshutos”, which comes from Master Alexandre Thabard, with a slight adaptation of the material and operational steps to make it easier to operate, and a medium of sweetness in the finished product and suitable for the population of most countries. Let's see how it works. Two 450 grams of toast can be produced with indicated usage. Cooking machines - ACA National Wind Cooking Machine DC850 Toast boxes, kitchen electronic scales, kitchen timers, distribution bowls, panels, cups, oven thermometers — cook Chefmade

Recipe Recommendations

  • high-gluten flour 400 grams
  • yeast powder 20 grams
  • white granulated sugar 100 grams
  • salt 4 grams
  • whole egg liquid 220 grams
  • unsalted butter 200 grams
  • coconut
  • High temperature resistant pearl sugar a little

Steps for Brioshu toast

  • Make Brioshu toast step 0
    1
    Quantified preparation of materials and moulds. Butter softened at room temperature。
  • Make Brioshu toast step 1
    2
    The hooks were installed on the cook ' s machine and the whole egg fluid, yeast powder, flour, salt, sugar were added to the mixer。
  • Make Brioshu toast step 2
    3
    Let's start with a slow three-minute mix of flour。
  • Make Brioshu toast step 3
    4
    Another 10 minutes of medium-speed mixing to stretch the noodles to an initial expansion。
  • Make Brioshu toast step 4
    5
    On two occasions, softened butter was added, with high-speed disturbances until the butter was fully absorbed。
  • Make Brioshu toast step 5
    6
    Cutting a piece of pasta that pulls out a thin and unbreakable mural of gloves, and the face is fully extended and completed。
  • Make Brioshu toast step 6
    7
    Pumping into a fresh bag, flattening and fermenting in the freezer for two hours。
  • Make Brioshu toast step 7
    8
    Refrigerated fermented pasta takes out, warms up。
  • Make Brioshu toast step 8
    9
    It's divided into 12 small groups of about 75 grams each。
  • Make Brioshu toast step 9
    10
    Each small group of noodles is rounded up and placed in two non-glued toast molds。
  • Make Brioshu toast step 10
    11
    Set the fermentation temperature of the home oven at 26 degrees, with a glass of warm water of about 60 degrees, and put toast into the oven for final fermentation。
  • Make Brioshu toast step 11
    12
    When the volume of face-to-face groups doubles, the mould is removed, the egg fluid is brushed on the surface, and the decorated coconuts and pearls are spilled。
  • Make Brioshu toast step 12
    13
    Set the oven at 175 degrees, heat it up and down and put it in toast for about 30 minutes。
  • Make Brioshu toast step 13
    14
    The baked toast is out, it's cool。

    • Brioshu toast Make Tips

    1. THERE ARE REQUIREMENTS FOR FACE-TO-FACE STRENGTH AND FOR THE CONTROL OF FACE-TO-FACE TEMPERATURE BECAUSE OF THE USE OF FULL EGGS WITHOUT WATER, THE HIGH HARDNESS OF FRONT-NOODLES AND THE HIGH FAT CONTENT OF BUTTER. THE CHOICE OF A HIGH-PERFORMANCE COOKER ' S MACHINE WOULD BE AS SHORT AND SHORTER AS POSSIBLE AND WOULD BE EASIER TO CONTROL THE SURFACE TEMPERATURE TO AVOID OIL. THE CHEF I'M USING IS THE ACA BRAND DC850, 20 MINUTES OR SO, WITH 2 450 GRAMS OF BRIOS. 2. METHOD OF PRESERVATION: SEAL FOR ONE WEEK AT COOL, VENTILATED ROOM TEMPERATURE。

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