Brioche básico
Original in Spanish
Rosa Ardá · velocidadcuchara.com · 8
Against 217 brioche recipes
More sugar than 97% of recipes and less butter than 81%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 97% of recipes: 36% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
- Less butter than 81% of recipes: 20% of the flour weight against the typical recipe's 36%.
- 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 (9)
- 120-180 g de azúcar180 g
- 120 g de leche120 g
- 3 huevos medianos (160g)160 g
- 10-15 g de levadura fresca de panadería15 g
- 500 g de harina de fuerza500 g
- 1 pizca de sal≈ 0.4 g
- Ralladura de naranja o limónn/a
- 100 g de mantequilla a temperatura ambiente100 g
- 1 molde tipo Plumcake cerámico oeste ceramico Emile Henry® o metálico y antiadherente de Le Creuset® .- Dto "velocidadcuchara"-.n/a
flour 500 gbatter 1075 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%
- Egg32% · 33rd percentile · median 40%
- Sugar36% · 97th percentile · median 14%
- Milk or water24% · 45th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°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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