Do you know that Bouriaud repairs bread?

This kind of bread is called the French bread prince, Brioche, which is characterized by making dough by relying on a lot of eggs, butter and a little milk without using a drop of water. The skin of the finished product is golden yellow, the internal tissue is soft as fluffy cotton wool, and the entrance is comparable to a cake.

Bouriaud bread is distinguished according to the proportion of butter in the recipe. More than 70% is the rich version, about 50% is the middle-class version, and about 23% is the poor version. Different versions will have different flavors. The higher the amount of butter, the more difficult it is to control the dough.

Historical allusions of Brescio

Development history

It is said that the omelet originated from the Roman Empire and is a traditional holiday food. Romania also has similar pasta. 1404 officially released the name Brioche. On the eve of the French Revolution, various social contradictions intensified and the people were in dire straits.

Mary, queen of French King Louis XVI, actually said "s 'ils n 'onit plus de pain, qu 'ils mangant de la Briioche" (eat cake if you can't afford bread! ) this kind of words, and the cream cone in the sentence refers to the cake.

It is precisely because of the luxury of life and indifference to the sufferings of ordinary people that the French king and his wife were finally put to the guillotine.

Characteristics of cream omelet

Briosou toast

Bouriaud restored bread, soft and delicious, incredibly soft, as mouth-watering as fluffy cotton. When I think of Bouriaud bread, the first thing I think of is his classic shape, with a semicircular head and fan-shaped lines on the lower body. The little one is cute!

Bouriaud bread is the standard for using a high proportion of cream, sugar and eggs. As the representative of bread for the rich, it is also nicknamed the high-grade sweet bread that the rich can afford. Because of the high proportion of sugar, it tastes soft, sweet and airy, so French pastry chefs classify it as dessert, and the classic way to eat it is with jam.

Brioso has several styles.

There are two classic styles of omelets. One is holding a small ball, which is called "Brioche à tête". The other is cut round bread, sprinkled with pearl sugar, soft brissot and crispy pearl sugar, which will produce a wonderful combination in your mouth.

A show shaped like toast, also known as the queen of toast. Of course, as "aristocratic bread", Bouriaud Show has other gorgeous shapes, such as a ring-shaped "crown", a twisted "garland" and even some special holiday colors.

If you want to lose weight, you must not eat bread repaired by Bouriaud.

Brioso's heat is as high as 374 calories per100g! When Bouriaud repairs bread, some students who are sensitive to heat will surely shake their heads crazily. Because this is a kind of bread without adding a drop of water, you heard me right. The butter content of an authentic Bouriaud bread is almost over 50%, which may sound greasy, but it is just the opposite.

Brioso has excellent taste, crisp skin and soft heart, and rich flavor of butter and eggs. It tastes almost like melting in your mouth, more like eating sponge cake.