Brioche facile : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 4 personnes
Against 217 brioche recipes
More egg than 80% of recipes and more butter than 77%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 80% of recipes: 60% of the flour weight against the typical recipe's 40%.
- More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- More yeast than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
- Less milk or water than 75% of recipes: 12% of the flour weight against the typical recipe's 25%, about half as much.
Ingredients (7)
- 250 g de farine250 g
- 125 g de beurre fondu125 g
- 3 oeufs≈ 150 g
- 3 cuillères à soupe de sucre≈ 38 g
- 1 sachet de levure de boulanger express type "briochin"6 g
- 1 pincée de sel≈ 0.4 g
- 2 cuillères de lait≈ 31 g
flour 250 gbatter 599 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.
- Butter50% · 82nd percentile · median 36%
- Egg60% · 83rd percentile · median 40%
- Sugar15% · 57th percentile · median 14%
- Milk or water12% · 25th percentile · median 25%
- Salt0.2% · 25th percentile · median 1.4%
- Yeast2.2% · 83rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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