17 October 2016

Brioche brunch






For making of brioche, I followed very precisely of Tsuji's book this time and I progressed much better from the last time.  Because we had this very fresh out of the oven it was very flaky and had amazing flavor of butter.  Bread right out of the oven is so good that nothing is replaceable.

「ブリオッシュ・ブランチ」今回はブリオッシュをきちんと辻の本通りに忠実に作ってみた。前回より随分良くなった。特に焼きたてをいただいたので、外側はバターと生地がうまく組み合ってクロワッサンのようにパリパリでとても美味しくできた。パンの出来立ての美味しさは何にも変えられない。

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