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Crown Shaped Brioche
Crown Shaped Brioche

Before you jump to Crown Shaped Brioche recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty easy to live green, all things considered. Mostly, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to crown shaped brioche recipe. You can have crown shaped brioche using 11 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Crown Shaped Brioche:
  1. Use 200 grams Bread (strong) flour
  2. Use 30 grams Sugar
  3. You need 4 grams Salt
  4. Get 30 grams Egg yolk
  5. Prepare 20 ml Water
  6. Prepare 90 ml Milk
  7. Take 3 grams Dry yeast
  8. You need 40 grams Unsalted butter
  9. You need 1 Milk for brushing on top
  10. Prepare 1 Unsalted butter for the pan
  11. Take 1 Bread flour for dusting the pan
Instructions to make Crown Shaped Brioche:
  1. If you are using another type of bread flour that absorbs moisture more than the type I used, you may need to add 4 ml more water
  2. Prep: butter the inside of the ring pan, and dust it evenly using a tea strainer with bread flour. Turn the pan over and shake off any excess flour.
  3. Put all the ingredients listed up to the yeast in the bread machine, and start the "dough only" program. Add half the butter 5 minutes in, and then the rest of the butter 5 minutes after that.
  4. Take out the completed dough onto a work surface, and deflate it completely. Divide into 9 portions, round off each and let it rest for about 20 minutes.
  5. Place each piece of dough with seam side up. The dough should be about 7cm in diameter (the same as the palm of your hand)
  6. Round off the dough so that the seam is on the inside. Pull in the left and right sides of the dough and stick them together.
  7. Pull in the other sides too, and stick together.
  8. The bottom side looks like this.
  9. Place a piece of dough on a work surface seam side down, and roll it gently with your cupped hands. The bottom side looks like this.
  10. Seal the seams tightly.
  11. Put the rounded off dough balls seam side down in the ring pan.
  12. Leave to rise (2nd rising) until the dough increases to 1 cm above the rim of the pan.
  13. Preheat the oven to 200 °C at the right time, gauging when the dough will have finished rising.
  14. Brush the tops with milk. Brush gently so that you don't damage the tender dough. You just need to brush the milk on very thinly.
  15. Lower the oven temperature to 180°C and bake the bread for 20 minutes. When it's done, drop the pan from a height onto your countertop to shock it, and take the loaf out of the pan. Leave to cool, and it's done.
  16. I tried splitting the bread when it had cooled down. The crust splits cleanly as if peeling off the skin of a fruit.

It is shaped in a dome or crown, delicately flavoured with orange flower water, or lemon peel, and aniseed and traditionally baked at home by the mother and children. It should not be bought, but given and shared on Easter Sunday with leftovers eaten on Easter Monday. Using a spatula, mix until well combined, then cover with plastic wrap and let sit. In southern France—Occitania, Roussillon, Provence, Catalan where it is called tortell—the cake called gâteau des rois or royaume, is a torus-shaped brioche with candied fruits and sugar, similar in its shape and colors to a crown. Chocolate braided brioche l Switch language for recipe in French l.

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