Brioche légère : la meilleure recette
Original in French
elena_15097937 · marmiton.org · 2006 · 6 personnes
Against 217 brioche recipes
More milk or water than 97% of recipes.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 97% of recipes: 52% of the flour weight against the typical recipe's 25%, about twice as much.
- Salt in the middle half of recipes: 0.8% of the flour weight against the typical recipe's 1.4%.
Ingredients (9)
- 150 g de beurre ou margarine ramolli150 g
- 400 g de farine400 g
- 0.5 cuillère à café de sel≈ 3 g
- 1 sachet de levure de boulangerie lyophilisée6 g
- 60 g de sucre fin60 g
- 20 cl de lait tiède≈ 206 g
- de citron (facultatif)n/a
- 3 oeufs battus≈ 150 g
- 110 g de raisins secs110 g
flour 400 gbatter 1085 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.
- Butter38% · 53rd percentile · median 36%
- Egg38% · 40th percentile · median 40%
- Sugar15% · 57th percentile · median 14%
- Milk or water52% · 99th percentile · median 25%
- Salt0.8% · 35th percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 35 to 40 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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