I started with the idea of \u200b\u200bmaking croissants for breakfast, but after that the dough was nice and leavened I remembered not having the loaf of cold butter to the dough .
And then, you're in a fantasy. I made a panbrioche unique, but there were also good for small pastries. The caramel is very gorgeous.
170 g strong flour
30 grams of cold water 110 g
Licola very active (pseudo-refresh )
1 egg 30 grams of oil
12 grams to 10 grams of lard
orange aroma
40 g butter 50 g
of vanilla sugar
In a bowl mix flour and cold water for a few minutes, rest for 20 minutes.
Then put the dough earlier in the planetary and add the egg, oil, lard and the aroma of orange and to mix well. Finally incorporate CISA and go to the whip of the planet at high speed for 10 ~ 15 minutes.
Transfer the mixture into a bowl, covered with parchment paper, cover with plastic wrap and keep warm.
After 2 hours, pull the dough, sprinkle with 10 g of sugar and 20 grams of butter in pieces. Close to 3 (as for the pastry), on the more than a little dusting of sugar and close again to 3. Put back in bowl covered with plastic wrap and put in a plastic bag and keep in a cool (but also goes well in the fridge in an unheated room).
After another 2 hours to redo the previous procedure and re-fresh all night. The next day
transfer the dough into a pan covered with parchment paper and put near a heat source, no matter if the pieces of butter are blended mixture.
lunchtime, preheat the oven to 240 ° C, the surface of panbrioche sprinkle with remaining sugar and cook for 20 minutes, reduce temperature to 200 ° C and to finish cooking until golden brown. The last 5 minutes cook on the grill of the oven.
Cool on a rack out of the oven.
E 'fluffy and scented with orange, vanilla and butter.
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Other links related to the liquid yeast (CISA)
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