Brioche Bouldouk au thermomix
Original in French
Marie 🌹🌹 · cookomix.com · 2018 · 10
Against 217 brioche recipes
Less egg than 95% of recipes and more milk or water than 94%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 95% of recipes: 19% of the flour weight against the typical recipe's 40%, about half as much.
- More milk or water than 94% of recipes: 48% of the flour weight against the typical recipe's 25%, about twice as much.
- More sugar than 88% of recipes: 23% of the flour weight against the typical recipe's 14%.
Ingredients (9)
- Lait demi-écrémé - 130 grammes130 g
- Levure de boulanger fraîche - 10 grammes10 g
- Sucre roux - 40 grammes40 g
- Farine T45 - 270 grammes270 g
- Oeuf - 1≈ 50 g
- Sel - 0.25 cuillère à café≈ 1.5 g
- Beurre - 80 grammes80 g
- Sucre roux - 1 cuillère à soupe≈ 14 g
- Sucre glace - 1 cuillère à soupe≈ 8 g
flour 270 gbatter 603 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.
- Butter30% · 34th percentile · median 36%
- Egg19% · 4th percentile · median 40%
- Sugar23% · 89th percentile · median 14%
- Milk or water48% · 95th percentile · median 25%
- Salt0.6% · 31st percentile · median 1.4%
- Yeast1.2% · 34th 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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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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