Laminated Puff Brioche Dough | Corman International
A recipe for Baker-Pastry Chef by Lluis Costa | 1 completion stage
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Ingredients
- 900 g strong flour
- 45 g salt
- 270 g sugar
- 225 g Dairy butter 82% fat – Block
- 225 g milk
- 110 g yeast
- 450 g fresh eggs
- 1350 g Express Butter 82% fat – Sheet
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