Brioche moelleuse
Original in French
Émélie Morantin - Anézo · cuisineaz.com · 2021 · 6
Against 217 brioche recipes
More milk or water than 94% of recipes and less egg than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 94% of recipes: 48% of the flour weight against the typical recipe's 25%, about twice as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 240 g Lait240 g
- 20 g Levure fraîche20 g
- 75 g Sucre75 g
- 2 Œuf(s)≈ 100 g
- 100 g Beurre100 g
- 500 g Farine500 g
- 10 g Sel10 g
flour 500 gbatter 1045 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.
- Butter20% · 15th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar15% · 57th percentile · median 14%
- Milk or water48% · 94th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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