Chinese Food
Brioche's head
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Brioche is a very famous French bread. It's made of a lot of eggs and butter. The skin is golden and crisp. The inside is super soft. French locals use brioche as a pastry or as a dessert. This kind of bread is not allowed to be added with water when it is made. The main raw materials are eggs and cream. You can imagine if you have a big bread in front of you. There is only cream and eggs in it. Does it make you feel a little greasy? In fact, this kind of bread is very delicious, tastes very good, and is basically ready to eat. France is a romantic country. Its desserts are as romantic and delicious as the country.
Cooking ingredients
Cooking Steps
Step1:All raw materials are stirred evenly and fermented at room temperature for 4 hours (2 ～ Two point five Double
Step2:Mix all into the main doug
Step3:Put all raw materials except butter into blende
Step4:Slow mixing into a bal
Step5:Quickly stir to 7-8 ba
Step6:Add butter three times (note that butter should not be too soft
Step7:Add butter three times. Mix well each tim
Step8:Lay the baking tray flat. Cover the baking tray bag. Refrigerate for 50 minutes
Step9:Take out the doug
Step10:Cut into 30g doug
Step11:Take it as a circle. Don't operate it too long on your han
Step12:Modeling - use more hand powder. Pinch out a ball with your fingers. It's almost broken. Put it in a mold that doesn't touch or is coated with butter
Step13:Enter the decaying box. Temperature 28, humidity 80. Ferment to the full mol
Step14:Brush the surface with whole egg liquid. Bake in the ove
Step15:Coming ou
Cooking tips:There are skills to keep the dough hard and delicious at any time.
