Brioche casero: la receta más tradicional del pan esponjoso que conquistó el mundo
Original in Spanish
Liliana Fuchs · directoalpaladar.com · 2024 · 8
Get the method at directoalpaladar.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 76% of recipes: 58% of the flour weight against the typical recipe's 40%.
- Butter in the middle half of recipes: 47% of the flour weight against the typical recipe's 36%.
Ingredients (10)
- 12g Levadura fresca de panadería12 g
- 70ml Leche≈ 72 g
- 5ml Miel≈ 7 g
- 3count Huevo≈ 150 g
- 2count Yema de huevo≈ 36 g
- 5ml Extracto de vainilla≈ 4.3 g
- 35g Azúcar35 g
- 320g Harina de fuerza320 g
- 4g Sal4 g
- 150g Mantequilla sin sal150 g
flour 320 gbatter 791 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.
- Butter47% · 72nd percentile · median 36%
- Egg58% · 78th percentile · median 40%
- Sugar13% · 47th percentile · median 14%
- Milk or water23% · 44th percentile · median 25%
- Salt1.3% · 47th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 to 45 minutes
- median 30 minutes
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