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Soft brioche without eggs and butter by Christoph Mishalak (page 2)

Alycha
Thank you very much for the help. Downy just
Sonadora
Barbara, Tatyana, and the dough is not too soft for forming pies?

Ella, to your health! I am glad that I liked the buns.
kolobashka
Well, not like pies. More like a burger.)))
eye
Manya, but I want just such downy pies, I think to try, yes)))
Sonadora
Quote: Kolobashka

More like a burger
Barbara, with cottage cheese, probably, it should be good.

Quote: ok

I want just such downy pies
Tanechka, share later, please, how it happened.
eye
Manechka,
kirch
Manechka, got ready to bake buns again. I bought myself a full oven. Previously, it was small and there was nowhere to put a container with water for steam, and I just sprinkled water into the oven. Tell us about steam - when to pour water into the container, whether you need to remove it later. I don't know anything about it
Sonadora
Lyudochka, congratulations on your new oven! Let it serve for a long time and only please.

Quote: kirch
Tell me about couples
Preheat the oven with an empty water container (place it on the bottom of the oven). As soon as you put the bread in the oven, pour 100-120 ml of boiling water into the container. Close the oven door immediately. After 6-8 minutes, open the oven slightly and let off excess steam. I remove the container later, 15-20 minutes after the start of baking, so as not to release the heat.
kirch
I got it. Thank you. The buns turned out great without steam.
Sonadora
Luda, I'm very glad that the buns were a success.
Oxyk $
Thank you for the recipe !!! For a long time the recipe lay in the bookmarks, did not dare to bake in any way.
The buns turned out sooo tender, delicious, the children ate it in a moment, thanks!
Soft brioche without eggs and butter by Christoph Mishalak
Soft brioche without eggs and butter by Christoph Mishalak
Sonadora
Oksana, excellent rolls. I am very glad that you liked it.
If possible, to me on "you".
KerberoV
How do you get such a uniform color on the buns? Today I tried this recipe and after I put it in the oven at 220 degrees, they began to burn quickly from above. What could be the problem? Did you need to put a container of water? The oven is not convection. And the oil is necessarily olive?
Sonadora
KerberoV, I also have an oven without convection, I bake at the highest level. With steam, the crust becomes thinner and "seizes" later. You can try to lower the temperature by 20C degrees.
According to the author's recipe, the oil for these rolls is olive oil, but baked with refined sunflower, it turned out no worse.

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