Trenza de Brioche. Receta de Bollo esponjoso
Original in Spanish
Recetas de Cocina Casera · cocina-casera.com · 4
Against 217 brioche recipes
Less butter than 89% of recipes and more yeast than 98%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 89% of recipes: 17% of the flour weight against the typical recipe's 36%, about half as much.
- More yeast than 98% of recipes: 4.1% of the flour weight against the typical recipe's 1.4%, about 3 times as much.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- Less egg than 81% of recipes: 22% of the flour weight against the typical recipe's 40%.
Ingredients (9)
- Levadura seca – 2 cucharadas≈ 19 g
- Leche – 125 mililitros≈ 129 g
- Huevo – 1 unidad≈ 50 g
- Harina – 450 gramos450 g
- Azúcar – 75 gramos75 g
- Sal fina – 1/4 de cucharada pequeñan/a
- Mantequilla derretida – 75 gramos75 g
- Aceite – 1 chorriton/a
- Huevo batido – 1 unidad≈ 50 g
flour 450 gbatter 848 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.
- Butter17% · 9th percentile · median 36%
- Egg22% · 17th percentile · median 40%
- Sugar17% · 68th percentile · median 14%
- Milk or water29% · 56th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast4.1% · 99th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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