Monday, November 8, 2010

Medical Technologists Malpractices

BRIOCHE SHEET OF JULIA CHILD


Finalmenteeeeeeeeeeeeee!
months were read and reread the recipe, I looked at the pictures, I thought, I think about it ... when I prepare?
Today, not tomorrow, not Sunday .. and I finally decided. Saturday morning I started and I made these sensational brioche. I had never come so well. Very soft, scented ^ _ ^ .. unprecedented
The process is long, but are simple and I assure you that the satisfaction in seeing them twice during cooking, is priceless.
Fri the advice!!
begin ...

You start by preparing the éponge:
360 gr flour 85 gr 0

of warm milk 16 g yeast 1 egg


Dissolve the yeast in the milk, mix 1 egg plus half of flour. Mix well and cover (no amalgam) with the remainder flour. Let rest for 30-40 minutes.

For the dough:
éponge

70-100 grams of sugar 1 / 2 teaspoon salt 4 eggs


0 180 grams of flour 170 g butter softened

Pour sugar, salt, beaten eggs and flour on 'éponge.
Knead for about 25 minutes. If necessary, you can add another 20 grams of flour.
Add a little 'soft butter at a time. Never add more butter if you are not yet mixed the old one. Is mixed for another 20 minutes. The dough will be soft and supple. It seems that tends to attack and that we can not work at hand, but paid all in a greased bowl, cover with plastic wrap and store in refrigerator for 4-6 hours (Or about 2-3 hours at room temperature).
Remove from refrigerator and let stand 1 hour. You can train now brioche. I am impressed by the fact that the pasta was perfectly workable ..!
I buttered molds and I have formed my brioche. You can give the shape you want. They let rise for about 1 hour. Brush with 1 egg and milk and bake at 180 degrees for 15-20 minutes, until they are golden.

will also work, but ... no words!
UNIQUE ... trust!
next time ^ _ ^