kuzea
Expensive Tatiana- Babushka! I congratulate you and all Tanyushek of our forum on Tatyana's Day!Brioche with custard
And I hasten to say a huge THANK YOU for the breathtaking buns! I baked them for Tatyana's day, delicious!
Brioche with custard

Brioche with custard

Brioche with custard

Brioche with custard
I got such pleasure! .. aaah! : girl_love: At first it seemed that the dough could be made a little sweeter, but the overall aftertaste is just bliss! and taste and sweetness in moderation.
Babushka
Tatyana, thank you for your congratulations! Congratulations on Tatyana's Day too!
Brioshiki is a miracle!
Dunava
Tatiana, thanks for the recipe. I have long wanted to try exactly brioche dough and custard in yeast baked goods - and here such luck. It is very tasty, but it is so masterful to pinch how you do not "shmogla" - how do you do it ??? Thank you!
Tumanchik
Oh, I remembered !!! Brioshiki is my weakness! How long have I not baked them! Thanks for reminding me!
Babushka
Natalia, thanks for paying attention to the brioshiki. I bake them very often. And I pinch them like whites or peremyachi: the index finger is in the middle, and I collect the big edge in a fold.

Ira, thanks for stopping by! Good luck!
Dunava
Got it, thanks for explaining. Next time I will.
Forgetting
brioshiki in the oven, and I have a couple of questions ... for the future: 1. Do not grease anything on top?
2. and why 160 degrees? is this a feature of this test?
Babushka
Forgetting, no need to lubricate from above. The temperature is 160 degrees so that large pores do not form in the dough. It is very soft and creamy inside. Good luck!
Forgetting
Oh yeah. I tasted the first briochek. DIVINE !!!!!! my taste buds are crazy !!!
Thanks for the recipe. I am happy to add it to the family cookbook.
Babushka
Forgetting, very glad that I liked it!
Nikitosik
Babushka, Tatiana, thank you very much !!! So tasty ... that you can eat your mind !!! I baked them in muffin tins, and it turned out just 24 pieces, 60 grams each. dough and two buns with sugar.
Brioche with custard
Brioche with custard
[url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/120606/PICT1316.JPG]
Brioche with custard
Brioche with custardThat's how fragrant and delicious they are !!!
Babushka
Nikitosik, magical! Thank you for such delicious pictures!
Waist
Quote: Babushka
Cream:
Heat 350 ml of milk to a boil. At this time, beat the egg with a whisk, add flour and 150 ml of the remaining milk. Pour this mixture into preheated milk, stirring constantly and continuing to heat, add sugar. When thickened, remove from heat and add vanillin.
Is compliance with this cream preparation technology important ?? I do differently
Babushka
Natalia, I don't think it is so important to comply with the proposed technology. Each of us has our own established methods and preferences. It's great if the recipe is modified to suit your individual taste! Good luck!
alkor57
How many times did I do it, both in the form of buns and as here in the recipe, everything turned out like this - the cream at the bottom is empty on top,
that is, half of the product is empty, and so the desired cream is very small.
I bought these things -
Brioche with custard
baked rolls separately, blew out the cream with his sleeve.
Crema made at the rate of 1 liter. milk, a little left,
well, since I bought 20 pieces. cone molds
it turned out 20 pcs. such buns.
🔗
eye
Tatyana, I was very interested in the recipe, I ask you to orientate the time of both proofings.
alkor57
Quote: ok

Tatyana, I was very interested in the recipe, I ask you to orientate the time of both proofings.
.
That in the bread maker on the "dough" mode, spreading (molding) usual 40 minutes.
eye
alkor57, don't fool me, what does your bread maker have to do with it, the author of the recipe is preparing the dough in the Bosch MUM86A1 combine.
Babushka
Tatyana, Thank you! It all depends on the air temperature and the quality of the yeast. I usually cover the mixing bowl from the food processor with plastic wrap and put it in the oven.I preheat the oven to 40-50 degrees and turn it off. I have an electric oven. The detuning takes about an hour. Good luck!

alkor57, thanks for the advice. I get it without voids.
eye
Tatyana, I see, thanks, but what about the proofing before baking?
Babushka
Tatyana, before baking, I frustrate for about 20 minutes.
eye
Tatyana, Thank you,
I would have defended myself longer.

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