關於 is brioche milk bread ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Recipe］Dairy-free Easy Pumpkin Soup 🎃

Pumpkin soup is one of my favourite Western soups and it is so easy to whip up a pot without any milk or cream but simply with chicken broth. I bumped it up with ingredients like chicken and mushroom to make it a wholesome meal but you can leave it out and the soup itself still tastes as good. No salt is added here because the chicken broth contains salt.

Ingredients (serves 3-4)
4 @hayley_singapore brioche burger buns (I got these from ntuc)
Pumpkin (about 500g with skin)
1 Tb @newmoonsg Cooking Oil
1 New Moon Premium Chicken Broth (400ml)
1 Yellow Onion, diced
8pcs whole Mili Champignons, sliced
1 portion cooked chicken breast, shredded
Chopped roasted almonds (for garnish)
English Parsley (for garnish)
Black Pepper (for seasoning)

Steps:
1. Steam the pumpkin till soft and scoop the pumpkin flesh into a pot. Discard skin
2. Add chicken broth and blend till smooth
3. In another pan, heat up oil. Sauté diced onion, followed by sliced champignons mushrooms and shredded chicken breast in a saucepan
4. Boil pumpkin soup. Once boiled, transfer the above into the pumpkin soup and simmer on low heat.
5. Season with black pepper.
6. Prepare bread bowl: slice the top of brioche bowls and remove as much bread until you are left with a hollow bread shell. Don’t throw the bread crumbs away as they can be made into croutons.
7. Toast everything in a preheated oven at 100 degrees for 10min.
8. To serve, fill the toasted bread bowls with pumpkin soup. Garnish with roasted almonds and English parsley

🛒 🌍 Stock up your New Moon/Mili Products online at
https://linktr.ee/newmoonsg

or purchase them at selected leading supermarkets and petrol marts

#NMStayhomeStaysafe

#dairycreamkitchen #sghomecooking #sgeats #singapore #local #best #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #beautifulcuisines #bonappetit #instagood #eatlocal #delicious #sgmakandiary #sghomecooking #stayhomesg #whati8today #newmoonsg

All-Day Breakfast: Scrambled Eggs on top of Toasted Brioche and the side of Salad Greens.

มารื้อฟื้นภาษากันซักโพสต์นะคะ ง่ายๆ โพสต์หน้ากลับภาษาไทยค่ะ😉

I intentionally made this clip without any background music just to prove my point that when making breakfast eggs, you don't need any sizzling sound. Low heat is definitely the key here.

I started off with just a simple salad for the side. Mixing your greens to make your salad interesting. The vinaigrette couldn't be any simpler: a spring of fresh thyme, lemon zest, pinch of salt, couple cracks of black pepper, juice of half a lemon and half a tablespoon of EVOO.

I use 2 eggs and when it comes to breakfast eggs, I prefer half and half, which is no avail in Thailand. So I put equal part of whipping cream and milk to make my own halves. About half a tablespoon of each. Pinch of salt and that's it.

I will only put the heat on for the bread and absolutely no heat for scrambled eggs.

So Medium-Low heat and melt some butter, then toast the bread directly in the pan. Grill to perfection and put it on the plate.

Now, put off the fire. I will only use the carryover heat to scramble the eggs. Seriously, that's all the heat you need to cook the breakfast eggs.

Cool down the pan a little bit by melting a little butter, then pour in the beaten egg. Fluffing the egg with a spatular or a whisk or chopsticks, whatever turns you on. Don't cook through, you need the egg to be fluffy and a little liquidy. I now sprinkle some cayenne pepper onto it. No black pepper cause I prefer the red dust to the black dots on my eggs.

Put everything together. Make it pretty. Breakfast is cute and yummy. And you can enjoy it any time of the day. I used to drive to the diner at 2am to enjoy a piece of toast and omelette. Well, it's my thing. Breakfast is my fuel😘😋

#WhatIEatToday

This cafe is definitely still my top favourite café for Japanese cakes in Hong Kong! The cakes are very tasty, with the use of Japanese ingredients, I just feel like I’m having desserts in Japan🇯🇵 ~

*NEW //Strawberry Brioche French Toast//
The bread is freshly baked in shop, with Japanese eggs as one of the ingredients. The French toast is moist and fluffy, it’s served with mixed berries, fresh cream and honey.

//Black sesame latte//
With a no face man on it, so cute! The black sesame flavour is rich, the taste of black sesame and oat milk balanced well.

//Matcha crumble tart//
The matcha flavour stands out with moderate sweetness, the tart is crunchy, the texture of the green tea cake filling is a bit like soft cookies. Would like to have more of it!
Cafelife_qrc

Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.

Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.

Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)

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This is an #ASMR​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
----------
How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe

☞  Yield: Serve 5

✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g

✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.  
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

A healthier version of Brioche with whole wheat flour. It is tasty and easy to make
INGREDIENTS:
*Sponge:
- 27g bread flour
- 3g yeast (1tsp)
- 47g warm milk (40-42 degree celsius)
*Dough:
- 87g whole wheat flour (bob's red mill)
- 86g bread flour
- 3g salt (1/4 tsp)
- 2 beaten eggs (90g)
- 30g honey
- 47g unsalted butter (cold)
INSTRUCTIONS:
- To make sponge, mix all the ingredients. Cover and let it rest for 30-45 minutes. You will see some bubbles which means the yeast is activated
- Mix all the dry ingredients together ( flour + salt)
- First, Add beaten eggs, honey into the sponge mix. Following with above mixed flour
- Stir and use hand to mix well the dough. Cover and Let the dough rest for 5-10 mins so the gluten has time to form
- Chop the butter in small pieces. Add one at a time to the dough. Using hand to knead and mix. After 5-6 mins the dough should be smooth and humid but it’s still stick to your hands
- Cover the dough and keep it into the fridge 3-4 hours. This step makes the dough firmer and easier to shape
- For shaping, divide the dough evenly in 3 and follow the steps in the video
- Put it in the tray. Cover and let it rest for 1 hour. It will get double in size
- The size of my tray is 21cm x 11cm x 6 cm
- Making egg water and brush over the dough
- Sprinkle some sliced almond or sesame (optional)
- Turn on the oven at 170 degree celsius 15 mins before baking. Baking time is 30-35 mins or until golden brown. You can use aluminum foil to cover the bread to avoid the surface getting burnt.

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Brioche hay bánh mì hoa cúc là một loại bánh mì ngọt rất ngon và hấp dẫn. Hôm nay mình sẽ hướng dẫn các bạn làm món bánh này với một phiên bản healthy hơn. Sử dụng bột mì nguyên cám và một ít bơ lạt.

NGUYÊN LIỆU:
*Sponge (hỗn hợp men bột)
- 27g bột mì số 13
- 3g men khô (instant) khoảng 1 tsp
- 47g sữa ấm (40-42 độ C)

* Dough:
- 87g bột mì nguyên cám (bob's red mill)
- 86g bột mì số 13 (baker's choice)
- 3g muối (1/4 tsp)
- 2 quả trứng đã đánh (90g)
- 30g mật ong
- 47g bơ lạt (lạnh) cắt lát

CÁCH LÀM:
- Trộn tất cả nguyên liệu trong phần sponge lại với nhau. Bọc lại và để nghỉ 30-45 phút. Hỗn hợp sẽ xuất hiện nhiều lỗ khí và có mùi men
- Trộn 2 loại bột khô + muối lại với nhau
- Trước tiên cho trứng + mật ong vào hỗn hợp sponge. Khuấy cho tan đều. Sau đó cho hỗn hợp bột khô đã chuẩn bị ở trên vào. Trộn đều. Sau đó đậy kín và để nghỉ 5-10 phút
- Cho từng miếng bơ đã cắt nhỏ vào. Thêm từng miếng một rồi nhồi. Khi thấy bơ đã tan vào bột thì tiếp tục cho thêm bơ. Không cho hết tất cả một lần. Sau 10 phút nhồi thì bột sẽ mịn, dẻo nhưng vẫn còn dính tay một chút.
- Đậy kín và để bột trong ngăn mát tủ lạnh 3-4 tiếng. Bước này giúp bột cứng lại và dễ tạo hình hơn
- Lấy bột ra khỏi tủ lạnh. Chia bột thành 3 phần bằng nhau. Tiến hành vê và tạo hình giống như trong video
- Cho vào khuôn, đậy kín và ủ thêm 1 tiếng nữa. Bột sẽ nở gấp đôi. Nếu không có thời gian bạn có thể ủ trong tủ lạnh rồi hôm sau nướng cũng được.
- Khuôn mình dùng kích thước 21cm x 11cm x 6 cm
- Cho một ít nước vào trứng và đánh tan. Quết lên mặt bánh
- Rắc một ít hạnh nhân và mè đen lên trên (nếu thích)
- Bật lò 15 phút trước khi nướng ở 170 độ C. Nướng 30-35 phút hoặc đến khi vàng. Dùng giấy bạc để đậy mặt bánh để tránh bánh bị cháy mặt (nếu muốn).

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皇牌鮮奶方包（450g模）

材料：
高筋麵粉280g
依士/酵母4g
鹽4g
糖30g
煉奶15g
蛋白33g
奶175～190g
奶粉 15g
豬油20g
牛油10g

Hokkaido Japanese MILK BREAD Recipe

Ingredients:
Bread Flour 280g
Yeast 4g
Salt 4g
Sugar 30g
Condensed Milk 15g
Egg White 33g
Milk 175～190g
Milk Powder 15 g
Lard 20g
Butter 10g

?更多有關麵包的教學影片，一Click即到！
【平底鍋芝士肉鬆麵包】https://youtu.be/6D0yBeNkzdw
【家庭式大氣孔法國麵包入門】https://youtu.be/_Lv2BGlCQZM

?或者你會感興趣？
【天然色冰皮月餅】https://youtu.be/ZhgWPCWX0vc
【家庭版金牌蒜香骨】https://youtu.be/xGTJtkHgx-Q
【經典日式芝士蛋糕】https://youtu.be/D9laIIgS4r4

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