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Dear followers, sorry for the late upload for this video. It is a very difficult period for me because my dog Oliver has mobility problems due to old age. He needs constant attention and I tried to be by his side as much as I can when I am free. Thank you for your patient.
This video contains lots of information. Please do not skip or fast forward while watching because you might miss any useful information that can help you succeed. The mixing part is quite long because I want you to see what you will expect through the mixing stage. Good luck and success.
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Michael Lim
May 2, 2020Sorry everyone, there is an error in my previous uploaded brioche video. The amount of butter used in the recipe was incorrect. So I corrected it and re-upload this updated version. My sincere apology, thanks for your understanding.
Cam Pham
May 2, 2020Hi Michael, I have made my brioche today,following exactly your instructions and it turned out very good but not risen overflow like yours, only to the rim of the baking pan, wondering if that’s because I didn’t let it rise enough. Also I didn’t let rise overnight in the fridge , only at room temperature until double up to the rim, thanks!
tracey rock
May 2, 2020INGREDIENTS
Brioche dough:
485 g plain flour
15 g bread improver/ all purpose flour
11 g instant yeast
70 g fine sugar
6 g salt
25 g fresh eggs
250 g butter ( room temperature )
Sugar crystals ( optional)
Egg wash:
Beaten eggs with some milk
METHOD:
-Mix the ingredients together at slow speed for 2 minutes
-After 2 minutes, increase the speed a knot higher and continue mixing for another 2 minutes.
-After 2 minutes you can start adding the room temperature butter a bit at a time (this ensures the butter is fully incorporated in the dough)
-after scraping the sides now you can continue mixing at medium speed ( scrape the sides again when necessary)
-now you can continue mixing at high speed until the dough is done. This could take another 12-15 minutes
-check the consistency of the dough
-once it is the right consistency ( after 2 more minutes of mixing) dough should be very stretchy and soft
-place the dough in a well greased bowl. Cover with cling film wrap and set it aside for 30 minutes. Poke one while in centre of cling film and allow it to rise
– allow the dough to rise at room temperature over night
– divide dough into 6 equal portions
– shape into desired look ( the video shows a braided look)
– Place accordingly in ) parchment paper lined ) baking pan (size “2x ( L 24 X b11 x H 6.5))
Proofing in a preheated oven at 25 degrees Celsius
-brush with egg wash ( besten eggs with some milk)
– top with sugar crystals (optional)
– Bake at 160 degrees Celsius for 25 minute
For a Preheated oven bake at 160 degrees Celsius for 25 minutes
And Done 🙂 let it cool down and enjoy!!
Sanaa Shehata
May 2, 2020Thx a lot
Sanaa Shehata
May 2, 2020Wow sound great
🙏 god bless
Sanaa Shehata
May 2, 2020Thx
I am older87 year old
Don’t worry
I ll figure something else
Thx for reply
God bless you 🙏🙏
Sanaa Shehata
May 2, 2020No milk or water?
Sanaa Shehata
May 2, 2020Thx
But in USA
I can only learn from u if it is by the cup
Not gram
We don’t have
Thunder iron Family Adventures
May 2, 2020M we love your recipes and here is one from us. The most yummy, buttery easy to make hamburger buns are here. https://www.youtube.com/watch?v=4_MRV73NyhI
Jason ricardo
May 2, 2020Sorry why my dough is oily
dorothy tham
May 2, 2020What is bread improver??? Is it baking powder
Viviana Arrascaeta
May 2, 2020Hello! Im trying to get to your website but for some reason i cant access. I want to see the ingredientes of this recipe. Can you please write them in the description of the video… like in your other videos! Thanks, your recipes and videos are great! ☺
Angelica Burlas
May 2, 2020thank you for sharing your recipes! i really appreciate it 😊😍
Things I Wonder
May 2, 2020What happened to the recipe? It looks delicious I would like to try it but the link doesn't work.
1st Spawn33
May 2, 2020I can put some more sugar?
Jason ricardo
May 2, 2020Plain flour is bread flour or all purpose flour?
ام محمد
May 2, 2020💐🌷💐🌷💐🌷💐🌷💐
thisisnotdimitri
May 2, 202012:42 that string is absolute perfection
thaihungthep
May 2, 2020First of all, I thank you.
I use your recipe to make cakes. however, when the butter was slowly added to the dough, it continued to be doughy, it looked like the butter had melted, the dough had broken so it could not pull out the smoothness. Can you help me?
Gunnika Kerdto
May 2, 2020This bread is look amazing and thank you for sharing recipe.
Malek Sh
May 2, 2020Thanks for your recipe can I use this dough for cinnamon rolls ?
my hanh Tran
May 2, 2020✌️🇳🇴🌹🌹🌹🌹🌹🌹🌹❤️👍
Jane24f8
May 2, 2020omg this is the german bread Hefekranz!! I've been looking for videos on how to do it – thank you so much for your video!
Rid Him
May 2, 2020Hi Chef,
You are an amazing human being and amazing chef. You don’t keep anything to yourself but give the total knowledge to your followers. It’s very easy to follow your recipes without any doubt. Also you always give full details and always try to improve in what you to and very transparent with us. Thanks for being a such a wonderful person.
I have a one question here, can I just skip the bread improver if I want? Is it healthy to use improver?
Let It Roll
May 2, 2020I have not heard of a "bread improver". Could you give an example, please? Many thanks.
Aimy Sato
May 2, 2020Hello chef Lim,
First of all, wishing you and your loved ones, a very Happy New year! My older sister and I love watching your amazing recipe videos! Thanks to your step by step processes we both succeed in our baking and pastry certificates final exams and both received the highest grades as well as a full scholarship to study for another, any culinary related certificates in our cooking school. You have amazing teaching skills! I’ve seen and liked all of your videos so far and hope to keep doing so. Thank you so much, God bless!!
JebNaJer P
May 2, 2020Is bread improver necessary?
Buelent Koese
May 2, 2020Oh mein Gott ist das lecker mit frischer Butter eine Delikatesse vielen lieben Dank für das tolle Rezept 😋liebe Grüße aus Hamburg