Dress Like A Rockstar Day At School

"Battu picard" from Confédération National de la Boulangerie-Pâtisserie Française

Beautiful Picard brioche! hansel and therefore for the rehearsal and updates form focused on the recipe from a magazine "Confédération National de la Boulangerie-Pâtisserie Française" (ATOR - Denis Fatet ) with sparing content of eggs and egg yolks. According to experts, this product Battu may be called only if it is baked in a specially designed for this purpose form.
At 2 "Battu picard" weighing 600 g each:
Flour de gruau - 500 g (Use strong W 300)
Egg yolks - 100 gr
chicken eggs intact - 150 g fresh yeast
Pressed - 60 g
Salt - 12.6 oz
softened butter - 372 gr
Sugar - 126 gr
Vanilla Liquid - 5.5 oz
Rum - 12,6 gr
Mix all the ingredients except the butter, sugar, vanilla and rum. Knead 5 minutes on first speed.
Add sugar, then vanilla and rum.
temperature mass + 24 ... 25C.
Fermentation 75 minutes.
Enter the butter in two steps. The dough should have brioshevskoe.
final fermentation 90 min.
Massa divided into 2 parts smooth and place in a special form, smeared with butter and leave for a final proofing for 90 minutes at + 26 ... 27C (it took me 140 minutes) .
Bake on the grid for 25 min at 170 C program with ventilation (better than 30 min).
PS Battu in the manufacture of a liquid "pastry" after making butter weight for a very long time does not want to form a dough. But, but smells like!