When a product is labeled as "ordinary", does it mean that it is ordinary, or does it mean that it has a bigger market and stronger influence? Personally, I prefer the latter.

But because it is "common", the market competition will be extremely fierce. With your own style, you have the right to be original, even classic products are no exception. So will it make people shine with innovative methods to make the most classic products? If you don't make it, how do you know? For example, this one-Bouriaud cream cone, one of the most classic French breads.

French classic orange Bouriaud cookbook

Traditionally, it is made of many eggs and butter, and the inside is super soft. French locals like to use cream omelets as dim sum bread or dessert, which is extremely delicious, tastes excellent and melts in the mouth. But an omelet is a heavy oil product! 2333~

Therefore, when the light and fresh oranges meet Bouriaud, which is famous for its taste, the surprise is not a little:

Cointreau 40 vol itself is sweet, and this kind of bread tastes like a cake. Together, it looks like an orange cake. After eating, wow, it's delicious ~ ~

dough

Rice (short for meter)) 300g of T65 flour.

700 grams of high gluten flour

Water 320 grams

Sugar150g

Salt15g

Freeze improver 10g

Modifier 5g

45g fresh yeast.

Whole egg 200 grams

Egg yolk100g

300 grams of butter

T55 old noodles 300g

Dehydrated orange peel150g

1. Mix all the dry ingredients, pour them into a mixing tank, and add the mixed whole egg, yolk and water.

2. Pour the dough and butter into a mixing tank, stir slowly for 6 minutes, then rotate quickly for 6 minutes, and stir until 80% gluten (fully expanded).

3. Add orange peel and slowly stir until uniform;

4. Divide the stirred dough into 60g/ block, spread flour on the surface after rounding, lightly press it with a baking tray, quickly freeze it for 40 minutes, then transfer it to the cold storage 12h, and finally take it out after fermentation and thawing;

5. Thawed dough, often? Fake 0 degrees? 20 points? , sticky powder, round, relax for 40min；;

6. Shape and round the dough, and wake it for 40 minutes; ;

7. Brush egg liquid on the surface, poke holes, fill stuffing, sprinkle a layer of sugar on the surface, bake in the furnace, heat at 230℃ and 200℃ for 8 min;

Tip: It is best to eat bread after baking every other day, so there is enough time to return oil.

Neixian County, Du Jun

300 grams of butter

Cointreau 40% by volume150g

1. Pour butter and Du Jun wine into a mixing tank and stir at low speed until they are evenly mixed;

2. Put the stirred butter in the refrigerator until it condenses, and cut it into small pieces for later use;