It is said that the omelet originated in ancient Rome. On the eve of the French Revolution, people in society were so poor that ordinary people could not even afford bread. And Mary, the queen of French king Louis XVI, actually said "S'ils n'ont plus de pain, qu'ils mangent de la brioche" (? If the poor can't afford bread, give them bread! ) eventually led to the French king and his wife being pushed to the guillotine.

Bouriaud dough formula contains a large proportion of eggs and butter, and the weight ratio of butter to flour is at least 20%, usually this ratio will reach 50% or even higher. Butter is used to the extreme, the egg is fragrant and dense, and the entrance is fragrant and soft!

Let's share with you the practice of Bliohio.

Bouriaud che

Bread recipe:

Egg: 700g, fine sugar: 120g, dry yeast: 13g, high-gluten flour: 1000g, salt: 20g and butter: 500g.

Steps:

1. Add eggs, fine sugar, high-sugar tolerant dry yeast, high-gluten flour and salt into the mixing tank in turn, and stir until the film is evenly drawn.

2. Take out the dough and ferment it for 30-40 minutes each time.

3. Pour out the fermented dough, shape it into a circle, and conduct secondary fermentation 1 hour.

4. Put the fermented dough into the mold, brush the prepared sugar water on the surface, and leave a gap in the middle to put the small dough.

5. Bake in the oven at 200℃ 15 minutes.

Japanese bread is based on Brilioux, which reduces the use of butter, eggs and sugar. Although it is not as good as cake, it is more in line with Asian tastes.

Japanese bread can be roughly divided into five categories: staple bread, dim sum bread, prepared bread, French bread and Donazi. Its representative breads in Japan are red bean bread, curry bread and sandwiches.