Cramique moelleux, la brioche belge aux raisins
Original in French
amour de cuisine · amourdecuisine.fr · 2021 · 2 cramiques ( 16 tranches )
Against 217 brioche recipes
More milk or water than 84% of recipes.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 84% of recipes: 43% of the flour weight against the typical recipe's 25%.
- Yeast in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (12)
- 550 gr farine550 g
- 180 ml de lait (( si vos oeufs sont petits, et que vous juger que la pate n’est pas bien mole ajouter 20 autres ml))≈ 186 g
- 100 g sucre100 g
- 3 c. à soupe de lait en poudre≈ 46 g
- 3 oeufs≈ 150 g
- 150 gr de beurre (à température ambiante)150 g
- 150 gr de raisins secs150 g
- 1 sachet de levure instantanée (soit 1 c à soupe.)6 g
- 8 gr de sel (1 c. à café)8 g
- 1 jaune d’oeuf≈ 18 g
- 1/2 c. à café sucre vanillé≈ 2.1 g
- 1 c. à café lait≈ 5 g
flour 550 gbatter 1370 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter27% · 32nd percentile · median 36%
- Egg31% · 32nd percentile · median 40%
- Sugar18% · 73rd percentile · median 14%
- Milk or water43% · 86th percentile · median 25%
- Salt1.5% · 52nd percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
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