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這樣烤的小布里歐好可愛喔,我把用來做布丁的小模子烤這些迷你布里歐,食譜也有梢梢改一下,比較好做一些,這個型狀也比其它型狀好,可以享受鬆軟可口的麵包,布里歐這種麵包就是要做的高高的。

 

份量: 1 打

 

A材料

溫水              1/3

酵母粉         2 ¼ 小匙

雞蛋                 2

蛋黃                 2  

奶油                ½

 

B材料

中筋麵粉         3

                     ¼

                    ½ 小匙

 

作法

1. 拿一小碗將溫水和酵母粉混合,靜置五分鐘後加入雞蛋,蛋黃和奶油。

2. 另拿一大碗,放入B材料,在粉的中間撥開一個洞,倒入混合後的A材料。

3. 用手拌勻麵團後放到流理台上,備些手粉,揉到發筋,放回原來的大碗中,蓋上噴了油的保鮮膜,放到溫暖的地方鬆弛一個小時。

4. 麵團拿出再用手揉到平滑,分成12份,滾圓,放入小布丁模中,放到一個溫暖的地方蓋上濕毛巾,再鬆弛30分鐘,放入預熱350F烤箱考9-11分鐘,或到竹籤插入麵包中央出來不帶麵糊。

 

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Bella五星級廚房相關食譜

 

    DSC03134.Copy.jpg                    雞蛋布里歐  Egg Brioche

 

 蜂蜜白脫牛奶小麵包          雞蛋布里歐吐司

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Egg Brioche

 

A Ingredients

Lukewarm water      1/3 cup

Yeast                        2 ¼ teaspoon

Eggs                             2 head

Egg yolk                       2 pieces

Butter                          ½ cup

 

B Ingredients

All purpose flour            3 cup

Sugar                              ¼ cup

Salt                                 ½ teaspoon

 

Directions:

1. Mix lukewarm water and yeast in a small bowl, let sit 5 minutes, then add the eggs, egg yolks, and butter.

2. Put B ingredients in a big mixing bowl, make a well in the center, add the blended A ingredients, knead with hand in bowl, then remove to a lightly floured surface, keep knead until smooth with gluten, place the dough back into the mixing bowl, cover with oiled plastic wrap, let rise in a warm place for 1 hour.

3. Put the dough back onto the lightly floured surface, knead until smooth, then divide into 12 equal portions, put into little pudding molds(spray the molds with cooking spray), cover with wet towel let rise in a warm place for another 30 minutes.

4. Bake at a preheated oven, 350 degrees for 9-11 minutes, or until toothpick inserted into center comes out clean. 

 

 

Serving: 2 dozen

 

 

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創作者介紹

Bella五星級廚房

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  • Greenling
  • 感覺很好吃,材料又簡單。如果用攪拌機要怎麼做?
    (這裡真是美食聯合國啊)
  • 先將溫水和酵母粉溶合靜置,將所有粉類倒入攪拌機的盆中,中間挖一個井,倒入酵母水,蛋和蛋黃,奶油,拌到發筋,其餘照上面的食譜~
    聯合國嗎? 有哪幾國啊?

    Bella 於 2010/08/19 14:09 回覆

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