Brioche vaporeuse au thermomix
Original in French
Marie 🌹🌹 · cookomix.com · 2019 · 12
Against 217 brioche recipes
More egg than 86% of recipes and more sugar than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 86% of recipes: 63% of the flour weight against the typical recipe's 40%.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 14%.
- Less yeast than 83% of recipes: 0.8% of the flour weight against the typical recipe's 1.4%.
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 36%.
Ingredients (9)
- Levure de boulanger fraîche - 10 grammes10 g
- Farine T45 - 400 grammes400 g
- Lait demi-écrémé - 100 grammes100 g
- Sucre en poudre - 80 grammes80 g
- Eau de fleur d'oranger - 1 cuillère à soupe≈ 15 g
- Sel - 2 pincées≈ 0.8 g
- Oeufs - 5≈ 250 g
- Beurre - 100 grammes100 g
- Lait demi-écrémé - 1 cuillère à soupe≈ 15 g
flour 400 gbatter 971 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.
- Butter25% · 28th percentile · median 36%
- Egg63% · 87th percentile · median 40%
- Sugar20% · 80th percentile · median 14%
- Milk or water33% · 63rd percentile · median 25%
- Salt0.2% · 25th percentile · median 1.4%
- Yeast0.8% · 16th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 40 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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