I always have butter and cream to ride at home in case I feel like doing something, although I keep it away from the kitchen so as not to be tempted very often. Saturdays and Sundays is when I dedicate myself to knead and bake for the whole week. Some Saturdays I wanted to prepare Brioches but I didn have butter, so I tried to do them with cream. After three tests this is the definitive one, the one that best left. Do you want to see the recipe? Keep reading and discover the steps to make cream of cream, they are really delicious!
| 🚻 10 Diners | 🕘 24h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make cream brioche: |
| 250 grams of mother or preferement dough 200 milliliters of cream to mount 35 percent 100 grams of sugar (½ cup) 10 grams of salt 2 Egg units Size L 4 grams of dry yeast of bakery 500 grams of flour of force 350 w (used rubi) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cream brioche:
1. The kneading is by hand, since I have no kneader. We take a bowl and add the mother, the cream, eggs, sugar and salt. We mix well to integrate all the ingredients. Then, add the yeast and continue kneading. We gradually add the flour, depending on the size of the eggs we will need more or less. Mix and let the dough rest for 1 hour. After the time, we knead again, form a ball and let stand all night in the refrigerator, inside the cover. After at least 12 hours, we knead again, fold it in block and let stand 1 more hour. We repeat this process twice.
2. We divide the dough into portions of 95 grams, bole and give shape of a panechinus. I have given it a snail, but you can do it as you like. We place them on a baking sheet lined with baking paper and let them stand to increase their volume. We mix some apple liquor with sugar and paint each of the rolls with the preparation.
3. We preheat the oven at 250ºC. Once hot, place the tray with the rolls in the oven and activate the function only below for 15 minutes. Then, we lower the temperature to 220ºC and put the function up and down with air.
4. When the brioches of cream are ready we remove them from the oven and let them cool on a rack. Once cold, we can eat them. They can last up to three days and, if we want, we can freeze them. The taste is spectacular and the very soft texture. We can make a homemade orange jam, or the taste that we like, and spread it in the panecillo. I hope you like and take advantage. More recipes such as my blog target = _blank re = NOFOLWCON The empty fridge.
