Svetlenki
Irina, bravo!

Thank you for showing me in the form, because I have no brioche molds and I was thinking, what should I come up with.

Great idea with zest.
RepeShock

Sveta, you are welcome! I also don't have any molds)

And the zest is according to the recipe)
Elena17
ang-kay, Angela, good afternoon! Tell me please, what if dry yeast instead of pressed yeast? How many do you need?
RepeShock
Quote: Elena17
How many do you need?

I baked on dry, took a little less than half a teaspoon.
ang-kay
Quote: Elena17
Tell me please, what if dry yeast instead of pressed yeast? How many do you need?
Elena, you need to divide 10 by 3. Ira and a half teaspoon succeeded, but in general you need a teaspoon under the knife.
Elena17
RepeShock, ang-kay, Thank you
Helen
And now I started the dough ... I didn't have enough flour ... it was somehow generally liquid ... not like yours ... I added another 100g of flour ...
RepeShock

Elena17, better listen to Angela, I'm not an advisor in this matter)
Helen
I understood why this is so ... instead of honey (I don't have it) I put inventory syrup ... and there was water and sugar ...
ang-kay
Quote: Helen3097
instead of honey (I don't have it) I put inventory syrup ... and in the same place water and sugar ..
Elena, anything can be. I have never replaced. Maybe such a flour.
Helen
Quote: ang-kay

Elena, anything can be. I have never replaced. Maybe such a flour.
Flour "Makfa"
ang-kay
That means syrup.
Helen
Quote: ang-kay

That means syrup.
There will be experience ... let's see ...
toffee
I’ve kneaded the dough. Look not watery? It looks like a very thick semolina porridge.
Brioche without mixing
ang-kay
Irina, a little watery. 30-50 grams of flour can be added.
Elena Kadiewa
I also kneaded the dough, probably it won't be enough.
toffee
elena kadiewa, I immediately made a double portion. ang-kay, went to add.
Money
ang-kay, Angela, I'm sitting thinking, I think, for a long time I was treated to a gypsy pasque, or rather a cake, as they say now, thin and long like a candle. There was also a dome on top, But they stood and the dough was soft, airy. Remained in the memory that "bulk". Can these come from your test? or what secret was there ...
Abricosca
ang-kay, That's so beautiful! I can imagine how delicious it is! But only that she baked a curd cake. Brioche will be next. Angela, thank you very much for the idea and such a delicious treat.
ang-kay
elena kadiewa, iris. ka, I'm waiting with the result and impressions.
Money, Tatyana,
Quote: Money
a very long time ago I was treated to a gypsy pasque
Quote: Money
neither stood and the dough was soft, airy.
Quote: Money
what is "bulk". Can these come from your test? or what secret was there ...
I don’t know what you mean? The sweetest Easter is panettone for my taste. With this brioche will be good, but you need to add sugar, as in my opinion.
Here on the site there is one of mine, which I exhibited, but it is leavened.
Panettone (ang-kay)

Brioche without mixing

And I really like this cake here.
Kulich with Myasoedovskaya in the oven (master class) (Zest)

Brioche without mixing

It's just that I have tried it more than once. I am sure there are still great recipes.
toffee
Angela, I didn't add flour yesterday. Now I took out the dough from the refrigerator, and it is thick, barely turning with a spoon. What should it be? Should the dough be formed into buns or simply put in portions into molds?
Money
ang-kay, Angela, thanks for the links, I went straight to the Panettone topic
ang-kay
IrinaAnd who am I photographing for? Dust the table with flour, make a bun, divide and mold with flour hands.
toffee
Photos are for the smart, and the explanations are for the very smart. While we were talking here, the dough warmed up. I added chocolate drops to it and put it back in the refrigerator. In an hour I'll get it out and bake.
ang-kay
Irina, well, I'm waiting.
Kirks
ang-kay, Angela, thank you so much for the recipe: rose: the buns are wonderful, I added a little flour when kneading, the dough stood in the refrigerator overnight. I made smaller portions of the dough. Very convenient recipe next time I'll add sugar, but it's for my taste.
Brioche without mixingBrioche without mixing
ang-kay
Natalia, wonderful brioches turned out. There is even less sugar in the recipe. I added this, but I myself do not mind putting more.
toffee
And these are mine.
Brioche without mixing
Should I also go to powder on top? Angela, thanks for the recipe. The smell was awesome. Of course, I often bake buns, and they are quite used to my smells, but today they asked several times: "Isn't it time already?" Two minutes later: "Go look, it's probably time." I will do more. But we really need more sugar.
ang-kay
Irina, Abaldet !!! More beautiful! I'm glad that everything worked out! Will cool down, sweeter, if worthy, canEchno!
toffee
Nuuu, they are not so beautiful as yours. Before your beauty and crumb, I still bake and bake.
ang-kay
Do not be shy. very beautiful.
Elena Kadiewa
Well, I report back: I took out the dough, did everything according to the recipe, set it to stand. After 2 hours, she turned on the oven, warmed it up, pushed to put the molds there, and she was cold! That is, it does not heat vaasche, then grunted. At home, only me and the dog, I stupidly turn the switches, he put his face in the oven ... only the grill works ... but I baked them! The bottom is naturally white, the top is foil, but baked.
Tasty, very tasty, even my experimental ones, with frustration I grabbed 2 things right with lukewarm milk with cold milk. Feel better!Brioche without mixing

ang-kay
Elena, that's great that despite the adventures, healthy, beautiful Peki brioches turned out to be healthy. And the oven, I hope it will work. Maybe something with the switch itself.
Elena Kadiewa
The oven will be sure! only knead for 2-3 norms.
The master will come on Friday
ang-kay
So everything will be repaired and it will be possible to bake everything.
Zhannptica
Good day to you !!! I'm with a report !!

Brioche without mixing

I molded it in an inseparable way, I found a video on the site. I don't know how to insert a link yet, litter
Mila1
I found such a video, but there the dough is dense, but how did you mold it from such a sufficiently liquid dough?
RepeShock

Yes, it is not liquid at all. I even wrapped a roll
ang-kay
Jeanne, brioches are beyond praise. Thanks for the pleasure.
Quote: Mila1
How did you form such a sufficiently liquid dough?
Ludmila, after the refrigerator and while cold, it is quite easy to mold.
Mila1
Quote: ang-kay
Lyudmila, after the refrigerator and while it is cold, it is quite easy to mold
Angela, and for some reason I got a little watery, even after 2 days of standing in the refrigerator, it was very sticky to my hands What did I do wrong
ang-kay
It was necessary to assemble it well with flour into a bun and mold it with flour hands. Do everything quickly. Perhaps such a flour.
Mila1
ang-kay, Angela, thanks! In any case, I will try to do it again.
Helen
I, too, did not work out very well ... but nothing ... delicious ...
Brioche without mixingBrioche without mixingBrioche without mixing
ang-kay
Elenawhy not really? Everything is fine. It was necessary to hold a little on the proofer, you see, it broke slightly. And so everything is fine. Thank you for sharing and bringing such beauty.
Helen
Quote: ang-kay

Elenawhy not really? Everything is fine. It was necessary to hold a little on the proofer, you see, it broke slightly. And so everything is fine. Thank you for sharing and bringing such beauty.
I also understood this ... we stood for 2 hours ... and also, I did it with inventory syrup ...
ang-kay
The temperature is different in your room and mine, yeast. I don't think the syrup had any effect.
Zhannptica
Yes Yes Yes ! It is this video !! (I didn’t manage to roll it with the edge of my palm, since my shapes are half as much and the balls were 50 grams each, I seemed to pinch off this "weight" and molded it extra quickly, the dough melted ..)
The dough was really liquid, but it froze in the refrigerator (it stood for 20 hours, things piled up))
delicious!!
Thank you!!!
Sveta * lana
Angela, thank you more than one billion times for such a wonderful and not at all burdensome recipe !!!!! : rose: I put the dough on Wednesday evening, and I got my hands on only on Saturday, the time is minimal, and the result is simply excellent, and brioshes, and Easter cakes, and there will be enough of our fantasies. : girl_romashka: I didn't have free molds, I made one like this, it didn't affect the taste at all, everything was dared at once! This will be now, my most-favorite recipe
ang-kay
Svetlana, I am very glad! Thank you for such a positive!
Sveta * lana
it's a pity that I could not insert a photo, I'm clumsy

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers