Brioche Buns

by Tian Luo girl

5.0 (1)
Favorite
2

Difficulty

Easy

Time

30m

Serving

1

Welcome to follow the WeChat public platform "Girl Tian Luo" to share food and life together~~
After screaming for several weeks, the fruit in the office finally has oranges! When I was young, I was deeply misled, saying that autumn is the harvest season, so all fruits and vegetables should be harvested in autumn. In winter, only radish and cabbage are left... In fact, it is not! Winter is a good season for citrus fruits to be on the market! Starting in October of the lunar calendar, you can enjoy oranges, oranges, grapefruits, grapefruits, lemons, etc.~ For people like me who love citrus fruits, don't be too happy!
Then there is a colder knowledge, because I have never seen grapefruit when I was young, and when I saw grapefruit for the first time, I felt that grapefruit is a big orange with a deformed variant...but...the grapefruit is the elder...the orange + grapefruit reproduces oranges , Grapefruit + citron bred out lemons, oranges + oranges bred out citrus, grapefruit + oranges bred out grapefruits, and then after a promiscuity, bergamots, limes, blood oranges, etc. were produced in a mess, and the complexity was unreasonable. Compared with the ancient Greek mythology (promise me you won’t go to Baidu)...
Well, it’s a long way. The reason I like citrus fruits is that they have a special fragrance on the epidermis, which is caused by the volatile oil in the oil bubbles on the epidermis. I prefer to put them in desserts or simply make preserved fruits. For example, this is a less oily one. Briouxiu added the orange peel formula~

Brioche Buns

1. The first step is to shave off the outer skin of the orange, taking care not to go into the white part

2. Add high-gluten flour and sugar, don’t put yeast

3. Then add all the liquid and start kneading

4. When the dough is formed, add 3g of yeast and continue to knead the dough

5. Knead and beat vigorously. If you use butter, you can add butter at this time. I use vegetable oil. Add it after not using it.

6. Until the super large translucent film can be pulled out

7. Set aside to ferment to 2 times the size

8. Divide into even small doses, mine is 45g each, only 6 molds, two batches are needed

9. Then there is a fun shaping session. After the small doses are kneaded, they are arranged into a big end and a small end.

10. Make a hole in the center of the big end, and the surrounding dough should be almost uniform thickness

11. Flip the pointed end up from the hole, put it in the mold after finishing

12. Put it in the oven for second fermentation

13. After the fermentation is complete, brush the surface with egg liquid

14. Put it in the preheated oven, heat the middle layer up and down at 165 degrees, for 10-15 minutes!

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