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THE SAINT-APHRODISE SHELLS of Béziers

The Saint-Aphrodise shell is a claim to fame of Béziers that comes as an exceptionally delicate brioche enhanced with orange bloom and lemon.

The formula is produced using a poolish:

It is a fluid raise that permits to have a brioche with light piece, basic for this formula (and when all is said in done for some buns or breads).

Elements for 12 buns:

  • 500 g of flour T45 (125g + 375g)
  • 100g of sugar
  • 50g of butter
  • 3 eggs
  • 5g of salt
  • 125ml of milk
  • 10 g baker’s yeast
  • 2 tablespoons orange blossom
  • lemon zest
  • 1 egg yolk for gilding

Set up the Poolish:

Stage 1

Blend the milk 125ml, the yeast 10g then the flour 125g (to be found from the formula).

second step

Give it a chance to rise by and large 12 hours, it is prepared when it falls.

The following day:

Stage 1

Put every one of the fixings in the bread machine first fluids with eggs, spread, orange bloom, sugar, lemon pizzazz, salt, the rest of the flour (375g) lastly the poolish.

second step

Select the mixture program. Toward the finish of the program, put the mixture to rest for 15min.

Stage 3

Degas the mixture and cut in 12 segments and shape into pudding.

Stage 4

To raise 60 minutes, the pudding must twofold in volume (30min under a fabric then 30 min in the stove at 30 ° c).

Step: 5

Expel from stove and preheat to 180 ° c.

Step: 6

Embellishment with egg yolk beaten with a little orange bloom. Prepare about 15min, check the cooking. In the event that it overlays too immediately put a heating sheet on the frames.

Step: 7

The poolish or fluid raise will give a light bun. Fundamental advance of the formula.

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