Trança de brioche
Original in Portuguese
master · teleculinaria.pt · 2015 · 8
Against 217 brioche recipes
Less egg than 99% of recipes and less butter than 94%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 99% of recipes: 15% of the flour weight against the typical recipe's 40%, about half as much.
- Less butter than 94% of recipes: 15% of the flour weight against the typical recipe's 36%, about half as much.
- More sugar than 89% of recipes: 23% of the flour weight against the typical recipe's 14%.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (8)
- 650 g farinha650 g
- 150 g açúcar fino150 g
- 100 g manteiga100 g
- 2,5 dl leite morno≈ 258 g
- 2 ovos + 1 gema≈ 100 g
- 1 saqueta fermento seco de padeiro≈ 7 g
- 1 pitada sal≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- Cerejas em calda q.b.n/a
flour 650 gbatter 1265 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.
- Butter15% · 5th percentile · median 36%
- Egg15% · 0th percentile · median 40%
- Sugar23% · 90th percentile · median 14%
- Milk or water40% · 75th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1.1% · 30th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 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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