Chinese do not like to eat European-style bread Large and hard European-style bread does not conform to the habits of the public Soft bread is more suitable for the public's taste Speaking of soft bread, in addition to the traditional Taiwanese bread, the main popular bread in the Chinese market is still soft European bread
▲ The picture comes from the Internet, but in fact, in addition to the soft European bag, the French favorite Briojo is also a soft bread that is made of a lot of eggs and butter, and the outer skin is golden and crispy, and the softness on the inside is called "the noble in bread"
Komori painstakingly found an upgraded version of the Briojo recipe
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A mouthful of extreme softness of the European nobility
Rich and rich nuts, sweet pears
Plus creamy Briosius bread
It's so tempting, be sure to do an unwind!
◎ Quantity of finished products: 22 ◎ Mold model: round mold SN6201, pineapple crisp mold side length 4.5 cm ◎ Product composition: pear nut filling + almond crisp strip + bread dough + decorative powdered sugar
Pear nut filling
Recipe 20 g butter, 80 g caster sugar, 600 g diced pears, 30 g peeled green pistachios, 50 g chopped almonds (cooked), 20 g cashews (cooked), 55 g dried crunched plums
Preparations: Bake the almonds and cashew nuts on a high and low heat at 150 °C for 12 minutes, cool and chop into small pieces. Also prepare a pineapple puff pastry mold with a side length of 4.5 cm. 1. Heat the butter until melted. 2. Add caster sugar and cook until bubbly.
3. Add the diced pears over low heat and slowly cook until the water thickens and dries, and the diced pears are translucent.
4. Turn off the heat, add the crushed almonds and cashew nuts and mix well. 5. Add the dried cranberries and peeled green pistachios and mix well. 4
56. Lay the pineapple crisp mold and put it in the frozen and frozen mold.
Almond crispy strip recipe
Almond strips 155 g, caster sugar 9 g, water 5 g, glucose syrup 10 g
Preparation steps:
Preparation: Preheat oven (heat up and down 150°C). 1. Cook water, caster sugar and glucose syrup together until bubbly.
2. Turn off the heat, add the almond strips and mix well.
3. Spread flat on a baking sheet and bake at 150°C over high heat until golden brown.
4. After cooling, break it into granules. 4-1
Dough making
formulation
T45 Flour 500 g, Caster Sugar 100 g, Fresh Yeast 20 g, Salt 10 g, Solid Yeast Seeds 100 g, Egg Yolk 140 g, Milk 175 g, Butter 200 g, Vanilla Pod 1 stick
Garnish material: powdered sugar to taste
Advance Preparation:
Mix the vanilla pod seeds with the caster sugar well for later stirring and dispersion. 2. Spray food release oil into the mold. 3. Beat the eggs well and filter them for later surface brushing.
Dough temperature 24 °C Basal wake-up room temperature 26 °C, 60 minutes divide 55 g / intermediate wake-up (relaxation) room temperature for 15 minutes Finally wake up temperature 28 °C, 60 minutes baking oven temperature 190 °C / 200 °C, 12-13 minutes
And noodles 1. Pour all but the butter into the dough jar and stir at a slow pace to form a lump of dry powder. 2. Turn quickly to the gluten expansion stage, at which time the gluten has elasticity and good elongation, and can pull apart a better gluten. 1
23. Add the butter and stir at a slow pace to combine. 4. Turn quickly and whip until the gluten is fully expanded, at this time the gluten can pull open a large area of fascia and the fascia is thin, and the fingerprint of the hand can be clearly seen.
3
4 Basic awakening, division
5. Remove the dough neatly, cover with plastic wrap and leave it at room temperature to ferment for 60 minutes, then remove and divide it into 55 grams of dough.
Pre-shaping, intermediate awakening (relaxation) 6. Pre-shaped roll round, cover with plastic wrap and place at room temperature to relax for 15 min.
⭕ Forming 7. Remove the dough and roll it out. 8. Roll out the dough to a round circle with a diameter of 10 cm and place in a circular mold.
Finally wake up 9. Put into the wake-up box at a temperature of 28 ° C, humidity of 80%, fermentation for 60 minutes.
Baking 10. Remove the square pear nut filling and press into the dough.
11. Brush the dough on the edges of the filling with whole egg mixture. 12. Dip a layer of almond strips crisp, above the heat 190 ° C, down heat 200 ° C, bake in the oven for about 12-13 minutes, out of the oven shock plate immediately off the mold to cool. 11
12 Finished products to decorate 13. Remove the cooled bread and cover the surface with a sieve powder mold with a side length of 4.5 cm. 14. The surface can be sifted with a layer of moisture-proof sugar powder for decoration.
Tips:1. This bread should not be baked on too high a heat, otherwise the almond strips will be crisp or over-baked and cause the taste to become bitter. 2. Brio repair surface contains a relatively high amount of oil, before stirring it is recommended to put all the materials into the refrigerator refrigeration and reuse, butter needs to be cut into small pieces and added in 2 to 3 times, the added butter needs to be colder and harder, so as to avoid the process of operation, the dough and the wall of the mixing cylinder friction to melt the butter.