brioche

Discussion in 'Pastries & Baking' started by lalmajid, May 16, 2014.

  1. lalmajid

    lalmajid

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    hello, following is my brioche recipe

    500 grams flour

    15 grams yeast

    5 eggs'50-70 grams milk

    250 grams butter

    salt 14 grams

    sugar 70 grams

    what should i increase or decrease in my recipe what modification i can make to lessen the price as it is commercial brioche
     
  2. stuartscholes

    stuartscholes

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    Baking butter instead of/as well as normal butter?

    Bit difficult to think of ways to save on a product with so few ingredients. Have you looked into dehydrated milk, eggs etc?
     
  3. flipflopgirl

    flipflopgirl

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    Stop and think.
    Brioche is one of those products with no wiggle room.
    Good butter with fresh milk and eggs defines it.
    If I had to choose I would choose to not make it at all.

    mimi
     
    french fries likes this.
  4. colin

    colin

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    flipflopgirl is right.  

    Your recipe is *already* light in terms of butter -- I would go up another 80-90 grams. 

    You are, however, way overloaded with sugar!  Cut that back to 25 grams or so.  

    The cakey texture and delicate flavor of brioche *depend* on good, fresh butter.  Fresh eggs, too.  Please don't cheap out!
     
  5. dobzre

    dobzre

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    But.....but WHY!?!?