I haven’t been baking for a long time. . . (the last blog post on baking was Sep. 2013, almost 10 years ago).
Due to COVID-19’s Shelter-in-Place from 3/17 which has been ONE month today, I have time and mood to do some baking.
I looked up a post I wrote back in March 2013 on Brioche, I decided to give it a try again. This time I made Blueberry Morning Buns, and Brioche à Tête using Brioche dough.
The receipt of the Brioche Dough makes about 4 loaves so I cut the receipt in half which allows me to make 12 Blueberry Morning Buns, 6 mini Brioche à tête (tête means head which I didn’t have), and 2 Rolls with white chocolate chips filling.
You need to make the dough a day ahead because it takes time for the dough to rise and chilled. The dough can be stored in the refrigerator for up to 5 days or you can freeze the dough too.
A side note: The receipt website’s print function is very cool. You can decide to delete any pictures or texts in order to fit into a page or two. They use this Print Friendly which has a Chrome Extension version and blog bottom version.
我很久很久沒有烘培了, (最後一篇有關烘培的文章是2013年九月, 將近整整十年).
因為武漢肺炎而實施的就地避難, 從3/17至今整整一個月, 我有很多時間, 也剛好有心情重拾烘培.
我看到一篇我以前寫的March 2013 on Brioche, 決定再來做這個麵團. 這次我用這個麵團做了 Blueberry Morning Buns, and Brioche à Tête.
這個麵團的食譜可以做四個吐司, 所以我把食譜減半, 一共做了12 個藍莓早餐包, 6 個迷你餐包, 和2 個內含白巧克力粒的餐包.
你必須前一天就做那個麵團, 因為它需要時間發酵和冷藏後才能使用. 這個麵團放在冰箱冷藏可以到五天左右, 或者你可以將它冷凍起來.