1 teaspoon salt 500 g flour 80 g
superfine sugar
1 packet of vanilla sugar 70 ml water
4 eggs
75 g liquid leaven
15 g fresh yeast 250 g butter
Prog pizza
Place all ingredients except butter and put the prog pizza map.
After 6 to 8 minutes of kneading add the butter cut into pieces. Put
12 hours in the fridge in a bowl covered with plastic wrap.
Remove dough from refrigerator 20 minutes before using. Divide the dough breakfast of approximately 47 g and put into molds to make a cake or one lump in a cake mold so Vendée brioche.
Let rise 2 hours and brush tops of buns with egg yolk. Bake 15 minutes at 175 ° C.
I followed the recipe book by Eric Kayser.
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