Brioches "Striped" with cream (Brioches rangees de ligne a la creme)

[Sveta]

Sveta, no, I wasn’t offended of course Such nonsense with cream was not the only one I did. Let's figure it out, and we will please Manya even more

I applied the cream 20 grams for each juicer, it turned out well spread, but without sausages.

[Manya]

Manyadon't you hiccup there? In a parallel topic

Stunned.
Girls, I have never come across the fact that custard behaved somehow wrong during baking. Neither this nor the patisier. I bake rolls in glass, ceramics, and metal molds.

[Manya]

Manya, it's me ... again They are so delicious Everyone likes



I bought a form, finally (23 x 33 x 5 cm) And so they fit in there wonderfully. But I didn't take a photo, how they fit. I put it and there was a little more free space between them. Ok next time

Shaped, oiled and sent to proof ... to the grill. I have an oven on the floor and a grill on top. When I turn on the oven, the grill compartment heats up and it’s beautiful to me for proofing, because it’s cool and draft in the kitchen. The oven is preheating and the rolls fit. True, the oven has to be driven longer to raise the rolls. So far so ...
I pulled it out, greased it a second time, striped it and for baking

Baked at 160 * with convection, 20 minutes. The cream has not burst this time, but not yet as much as you want.

And I had to add 1 tbsp of flour, because the dough floated slightly. It turned out this time "juicy" Not raw, but ... "juicy"

This is delicious ! But for 1 time for 3-4 people I'll try to do more, within my small oven

Manya,



My husband really liked the custard from the recipe for these buns, although he will eat it anyway, and asked him to cook just such a cream as an independent dessert

Man, again good!

[Waist]

Waist, Natasha, I can't see the shape, but does it look like Wilton? Square? Did you come with a lid?

I already told you, they came out very, very beautiful

What kind of flour did you take? Share the name, please, suddenly I find one here

[Sveta]

Sveta, yes, the form of the Wilton firm. I once bought molds for the muffins of this company and I really liked it, my pastry does not stick to them. Therefore, when I saw the right one, I bought Wilton.
Form without lid, rectangular 33 x 22.9 x 5.08 cm, printed directly on the form.

The flour is still the same, general purpose, network flour.

The gluten in it is still weak, you have to do everything very carefully, without overstraining it. The dough does not turn out to be silky, of course, but you still manage to "negotiate" for a decent result

Thanks for the praise

[Manechka]

Girls, very beautiful and delicious buns, are immediately visible. Manechka, Bookmarked Temko, as soon as the opportunity arises, I'll make a tasty treat.

But I'm writing about the sausage. In theory, the sausage shouldn't spoil the bun, and it should be delicious. Rolls with delicate filling in the middle.
The sausage exploded because I think it was too runny. It should be thicker, like making a cream with very thick semolina porridge.
In a parallel topic Anya posted a photo of her cream, which did not explode in her bun,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=464156.0
although there is a lot of it in the middle. And in rolls you can even make it even a little thicker, since the cream is laid there in layers and do not forget to lay it well cooled to room temperature.
Well, lower the baking temperature a little, if it explodes with you (But first try increasing the density of the cream only.).

[Lena]

The heat has passed with us at its peak, now I will rake with household chores and do it again.

But I'm writing about the sausage. In theory, the sausage shouldn't spoil the bun, and it should be delicious.Rolls with tender filling in the middle.

Lena, well, I'll try, because this molding is more convenient than the Crème de Parisienne molding ... Definitely faster!

Girls. Can you replace milk powder with something not dairy - like starch? I’m all sorry to try to do this, but this powdered milk in the composition kicks me straight.

[Nikka]

Nikka, probably do not use powdered milk at all, or replace water with plain milk. It will be a slightly different flavor.

[boiled]

This means that 100 g of ordinary milk contains 12 g of dry matter + 88 g of water. Dry matter (26 percent, not fat free).
That is, instead of 12 g of dry milk, you can take 100 g of regular milk boiled(to improve crumb structure).


in the recipe 120 g of water in a dough and 33 g of water in a dough.
A total of 153 g of water is needed in the recipe. The dough goes to 153/120 = 1.27 part.

That is, you can take 100 g regular milk (12 g will be the milk itself) + 153-88 (water is already in milk) = 65 g of water.
SHOULD:
100 g of boiled milk + 65 g of water = 165 g of diluted milk.
Of it, 165 / 1.27 = 130 g will go into the dough, and 35 g into the dough.

About eligibility of replacement.
Yeast does not eat lactose in a dough, but they adore dairy environments and therefore it is necessary to look at the dough better, it can ferment more intensively.
Strictly speaking, milk in a brew does not significantly change the recipe.
Dough on the water will be slightly different.

Alas, only in the dough itself there is not enough water, so as not to get stuck with milk in the dough.

=========================

It's about simply cutting and removing milk from a recipe. Milk fundamentally changes the crumb and taste. This is a completely different product. Adding milk to the dough will change the recipe less than getting rid of the milk in it.

And if you get rid of it entirely: then 12 g of powdered milk with 26 percent fat in it. That is 4 g of milk fat. Not much with such an amount of dough, and so it would be possible to shove 4 g of butter, if absolutely strictly replaced.

Further. Personally, my opinion.
We eat jam: boiled fruits, we make dried fruits. Powdered milk - evaporated and dried ordinary milk, it is a dried milk fruit. So if you find good manufacturer, then milk powder is a healthy and high-quality product.
The main word here is "good" manufacturer.
At the same time, milk powder allows you to put in more dairy substances than just diluted in milk. Well, how to get a concentrated compote. And this is very tasty. Therefore ... abroad you can generally find "baker's milk powder" - this is dried boiled milk, generally ideal for baking.

All the horror stories about milk powder are because it is of poor quality and with left-handed additives. But if you find a good one, it's a superb baking item.

Yes, I simply can't dairy and sour-milk ... and so I'm not against milk - dry or what) So I would like to replace it with something like .... it hurts the royal recipe. And so I successfully cook everything, bake on water, including cream. But dry. the milk in the recipe is still puzzling. So starch or even try to clean?

well then, just remove. Of these 12 g, 4 g of fat are fundamental - you can replace with butter, and the remaining 8 g there are milk protein and special carbohydrates, they do not look like flour starch. Therefore, it is better not to replace anything at all.

And the cream? there is a special milk fat. Can't they too? Because cream gives a very milky aftertaste, and chemically it's not really milk.

[Lena]

Lena, Nikka, but what about the cream without milk ???

[Lena]

Lena, thanks: I will add, then drain. butter - otherwise I missed recipes with dry. milk, I'll try it like this now (I just can drain a little oil sometimes (but I picked up a special brand for myself, from the rest I feel bad; cream also makes me worse (((

Sveta, yes, I make cream without milk and just for dessert and for cakes. Of course, not as in the original, but quite tasty. As soon as you do not get out of hand, if you are hunting tasty, but you can't get much from the store. Thanks to the craftsmen with the Bread Maker.

[always]

I do not know anything from this area, but Google says that it is possible to replace milk lactose with coconut milk and certain types of yoghurts.
Can ask around on the forum from knowledgeable people how to get the taste of milk without milk.

And with milk powder, any recipe changes dramatically when there is a lot of this milk powder. Milk makes the crumb finely porous and tender, but .. without it, the product always it will turn out, milk is not decisive in the success of baking, it only sets the taste more, like butter, or something.
Therefore, it is quite possible to throw it away, the product will turn out with a simplified taste.

[Lena]

Lena, we sell coconut. But the price. Plus, most importantly, the expiration dates are somehow tasteless. As for yoghurts - an idea: I'm joking on the internet.
Without sour cream, I make sour cream))) Which is from sunflower seeds. Plus they write about almonds. milk (you have to get there and do it). And here it was dry. In short, as advised here, put a little cream. oils. The cream was made on water (I always put less than a ml of milk, if it doesn't thicken, then a little extra starch, norms).
People! The result is such a luxury! And no simplistic taste in the absence of dry. milk. Already ran away with my husband for a second portion. Divinely soft and tender, delicious. I'm glad I took a chance and made 2 servings at once. It looked normally up and baked. The cream normally remained in its place inside.
So many thanks to the author for the recipe. And the advisers - for their help.

[Waist,]

Waist, Natasha, you finished them off. Great rolls!

fffuntic, Lena, thank you for your help and professional approach.

posetitell, Nikka, glad you liked it. Is there water in the cream instead of milk?

[posetitell]

posetitell, Nikka, glad you liked it. Is there water in the cream instead of milk?

Yes, I usually just add a little more starch to thicken.

[Manya]

Manya, Manechka, I am very grateful for the buns !!!
This is something extraordinary !!!
The shape is only too big for me: 27x37, therefore not very even tall, but very delicate and tasty!

I baked in milk, boiled it for 5 minutes to get a pleasant aftertaste, thanks to Anna notglass and Daria Tsvek.
Special thanks for the recipe for the cream, I really liked it on its own. In the recipe, I did not understand when to add oil, added it when heated. I plan to use this cream for filling croissants, it looks like an industrial one)))

[Tanyush,]

Tanyush, cool what! I would gladly snatch a couple. The tempered milk probably turned out delicious.

In the recipe, I did not understand when to add oil, added it when heated.

Semyon Semyonich! But I haven't written anything about butter. You can add it to the hot cream as soon as it is removed from the heat.

Manechka, what a wonderful bun, the dough is the most luxurious, thank you

Another time I really do a little more cream one and a half (or two) times)) I’ll bother, he drowned the whole thing in this luxury.

[swetie]

swetie, Sveta, luxurious crumb! I am very glad that I liked the rolls.

Manechka, what a recipe, such a crumb