Mini Rich Edition Briouxiu
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
Briouxiu is the criterion for all rich breads. . . . The characteristics are: a small amount of sugar, a large amount of eggs and a lot of butter-at least more than 20% (the proportion of the weight of the flour), usually 50% or more. I rarely see a commercially produced Briouche containing more than 75% butter, but I have seen a recipe that uses 100% butter. There are countless versions of Briouxiu. Some are made of sponge starter or other starters, some are made by direct dough method; some are directly fermented, then shaped and baked, and some require overnight refrigeration. "
I once did Briouxiu in "The Most Detailed Bread Making Textbook". Butter accounted for about 50%, fermented directly, and refrigerated overnight. "The Apprentice Baker" provides three versions of Briocchio, you can choose the amount of butter added according to your needs. According to Queen Mary, I call them the rich version Briocchio and the middle class respectively. Briothe and the poor version Briothe." Their difference is more mainly reflected in the amount of butter. The proportion of butter is 100%, 50%, 25%, approximately.
The amount of butter in the rich version of Brioucio is shocking. In the beginning, I wanted to go from poor to rich and gradually move towards a well-off society. After a closer look, the rich version of Briouxiu had a refrigerated overnight stage, which seemed to be easier to operate in terms of time arrangement, so he decided to go from rich to poor. . . .
Calculated and calculated, dividing the original amount by five, and one-fifth of the amount, about 100 grams of flour, actually used 90 grams of butter. According to the original recipe, distribute 3-5 Briouciou tarts, each containing at least 20 grams of butter. If you eat one, don't eat any fat on this day. Simply make it into a mini version, 100 grams of flour, 90 grams of butter, divided into 9 Briouxiu. 10 grams of oil is easier to accept.
The temperature is relatively low and the dough rises very slowly. I want to see what the natural fermentation of heavy oil dough will be like at such a temperature, and how long it takes. It happened to be lazy again, and the body was too lazy to move. Fully let it go, let it stay alone for nearly two nights a day. As a result, it was obviously very tired and tired, and its head fell into its neck. Well, that can only be done. After baking, although it only nodded slightly, its petite figure still made people feel lovely.
Rich, Briouxiu. . . "
I once did Briouxiu in "The Most Detailed Bread Making Textbook". Butter accounted for about 50%, fermented directly, and refrigerated overnight. "The Apprentice Baker" provides three versions of Briocchio, you can choose the amount of butter added according to your needs. According to Queen Mary, I call them the rich version Briocchio and the middle class respectively. Briothe and the poor version Briothe." Their difference is more mainly reflected in the amount of butter. The proportion of butter is 100%, 50%, 25%, approximately.
The amount of butter in the rich version of Brioucio is shocking. In the beginning, I wanted to go from poor to rich and gradually move towards a well-off society. After a closer look, the rich version of Briouxiu had a refrigerated overnight stage, which seemed to be easier to operate in terms of time arrangement, so he decided to go from rich to poor. . . .
Calculated and calculated, dividing the original amount by five, and one-fifth of the amount, about 100 grams of flour, actually used 90 grams of butter. According to the original recipe, distribute 3-5 Briouciou tarts, each containing at least 20 grams of butter. If you eat one, don't eat any fat on this day. Simply make it into a mini version, 100 grams of flour, 90 grams of butter, divided into 9 Briouxiu. 10 grams of oil is easier to accept.
The temperature is relatively low and the dough rises very slowly. I want to see what the natural fermentation of heavy oil dough will be like at such a temperature, and how long it takes. It happened to be lazy again, and the body was too lazy to move. Fully let it go, let it stay alone for nearly two nights a day. As a result, it was obviously very tired and tired, and its head fell into its neck. Well, that can only be done. After baking, although it only nodded slightly, its petite figure still made people feel lovely.
Rich, Briouxiu. . . "
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