The French only eat hard bread!
nonono！
In France,
Baguette is a classic in hard bread,
There are also good representative breads among soft breads.
That's all I'm going to say for you today
The Nobleman of Bread - Briosius
Briosius compared to ordinary bread,
contains a lot of eggs and butter,
The weight ratio of butter to flour is at least more than 20%,
Usually this ratio will reach 50% or even higher,
There is also a 100% ratio formula,
It was a mouthful of bread and a mouthful of oil.
Because so much butter is used,
Its crust is crispy,
But it tastes soft and delicious, and the aroma is overflowing,
So the use of Briosio is often taken as
Enjoy a pastry or dessert,
In the last century, the people who could eat Briojo,
But they are all rich families in high society!
In fact
Briosius bread is a large category of bread,
There is a lot of bread available
Made with basic Briojo dough,
So Briojo dough,
It is also a base dough in a European bag.
Briosius bread has many plastic techniques,
These are all Briojo breads
In the face of such a delicious Briojo,
Let many people who lose weight discouraged,
Today, Xiaoou will bring you one
Fresh taste of Briojo recipe
So that you can enjoy the delicious food with confidence!
Qing/New/Lemon/Lemon
Cloth/Ri/Ou/Hugh
01 Preparation steps
Lemon mint wine
material:
Lemon fruit 70g, water 55g, mint leaves 10g, lime 1, vanilla pod 1, mint 50g,
Preparation steps:
Preparations: Mint leaves minted, lime shavings.
Mix all the ingredients well and refrigerate them tightly overnight (after refrigeration overnight, the flavor is best).
02 Preparation steps
Lemon mint almond paste
(Total weight of material 262g, about 20 pieces)
material
80g egg white, 80g caster sugar, 40g corn starch, 60g almond flour, 10 mint leaves, 1/2 lime,
1: Stir well with egg white and caster sugar.
2: Add mint leaves and lime dander and stir well.
3: Add corn starch and almond kernel flour and stir well and refrigerate.
03 Bread making
Fresh lemon Briojo
Total weight of materials: 1255 g, production quantity: about 20 pieces
Decorative ingredients: powdered sugar to taste
Advance Preparation:
1. Adjust the water temperature.
2: Lemon mint wine is prepared in advance and refrigerated overnight.
3. Make the filling and refrigerate for later.
4. Prepare the mold: flower-type bread mold.
5. Spray food release oil into the mold.
Production steps
and noodles
1. Pour all the materials except butter into the dough jar and stir at a slow speed to form a ball without dry powder.
2. Turn quickly to the gluten expansion stage, at this time the gluten has elasticity and good elongation, and can pull apart a better gluten.
3: Add butter and stir well at a slow pace.
4, turn quickly whip to the full expansion stage of gluten, at this time gluten can pull open a large piece of fascia and thin fascia, can clearly see the fingerprints of the hand.
The foundation is awakened and divided
5: Remove the dough neatly, cover it with plastic wrap and place it at room temperature for 60 minutes, then remove it and divide it into 55 grams of dough.
Pre-plastic, intermediate awakening (relaxation)
6: Pre-shaped rolling round, cover with plastic wrap and relax at room temperature for 15 minutes
figuration
7: Remove the dough, re-roll and place in a flower-shaped bread mold.
Finally wake up
8, put into the wake-up box, at a temperature of 28 ° C, humidity of 80%, fermentation for 60 minutes.
baking
9: Squeeze a circle of lemon mint almond paste on the surface.
10, on the surface of the sieve a layer of powdered sugar, above the heat 200 °C, under the heat of 200 °C, into the oven baking for about 12-14 minutes, out of the furnace shock plate immediately off the mold cooling.
Tips:
1. The flower-type bread mold used in the book is a heat-resistant plastic mold, which can be replaced by an eight-star chrysanthemum mold sn6805.
2, the fire should not be too high, otherwise the surface will be too heavy to affect the appearance.
If you are also interested in baking pastries
I want to learn professional pastry knowledge and production techniques
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