{"id":1834,"date":"2024-03-06T08:23:47","date_gmt":"2024-03-06T08:23:47","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1834"},"modified":"2024-03-06T08:27:38","modified_gmt":"2024-03-06T08:27:38","slug":"como-hacer-brioche-frances-de-mantequilla","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/06\/como-hacer-brioche-frances-de-mantequilla\/","title":{"rendered":"\ud83e\udd56 Brioche franc\u00e9s."},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/noname-1024x576.jpg\" alt=\"\" class=\"wp-image-1838\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/noname-1024x576.jpg 1024w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/noname-300x169.jpg 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/noname-768x432.jpg 768w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/noname.jpg 1324w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredientes del cl\u00e1sico brioche.<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDADES<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td>1kg<\/td><td>Harina de gran fuerza<\/td><\/tr><tr><td>200g<\/td><td>Az\u00facar<\/td><\/tr><tr><td>25g.<\/td><td>Sal<\/td><\/tr><tr><td>250g.<\/td><td>Huevos<\/td><\/tr><tr><td>300g.<\/td><td>Agua fr\u00eda<\/td><\/tr><tr><td>200g.<\/td><td>Mantequilla pura<\/td><\/tr><tr><td>40g.<\/td><td>Levadura<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes del brioche franc\u00e9s<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Elaboraci\u00f3n del brioche franc\u00e9s.<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>AMASAR<\/td><td>Todos los ingredientes, los huevos se a\u00f1adir\u00e1n poco a poco, y la masa de pan fermentada a mitad del amasado. Excepto la mantequilla y la levadura que se a\u00f1adir\u00e1n despu\u00e9s.<\/td><\/tr><tr><td>INCORPORAR<\/td><td>La mantequilla fr\u00eda en dados, cinco minutos antes de finalizar el amasado<\/td><\/tr><tr><td>INCORPORAR<\/td><td>La levadura una vez la masa ya ha absorbido toda la mantequilla.<\/td><\/tr><tr><td>AMASAR<\/td><td><br><\/td><\/tr><tr><td>REPOSAR<\/td><td>En bloque 6 a 12h a 6\u00baC, siempre tapada con pl\u00e1stico.<\/td><\/tr><tr><td>PLEGAR<\/td><td>La masa sobre si misma como si de un pliegue sencillo se tratar\u00e1 para darle fuerza.<\/td><\/tr><tr><td>REPOSAR<\/td><td>45 minutos m\u00e1s tapada con pl\u00e1stico.<\/td><\/tr><tr><td>DIVIDIR<\/td><td>Piezas de 50-60gr.<\/td><\/tr><tr><td>BOLEAR<\/td><td><br><\/td><\/tr><tr><td>REPOSAR<\/td><td>Sobre lata previamente aceitada, durante 2 horas en nevera, tapadas con pl\u00e1stico.<\/td><\/tr><tr><td>BOLEAR<\/td><td>Las bolas de masa y disponerlas en un molde de bizcocho que previamente habremos untado con mantequilla fundida, dejando separaci\u00f3n entre ellas para que puedan fermentar.<\/td><\/tr><tr><td>PINTAR<\/td><td>Con huevo ligeramente batido con un poco de sal.<\/td><\/tr><tr><td>FERMENTAR<\/td><td>En c\u00e1mara de fermentaci\u00f3n a 24\u00baC durante 90 minutos<\/td><\/tr><tr><td>COCER<\/td><td>A 200\u00baC aprox., durante 30 y 45 minutos, (el tiempo variar\u00e1 en funci\u00f3n del tama\u00f1o del molde y del tama\u00f1o de las piezas<\/td><\/tr><tr><td>DESMOLDEAR<\/td><td>Las piezas sobre rejilla para evitar la condensaci\u00f3n de humedad en la base de la misma.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n del brioche franc\u00e9s<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83d\ude0bComo hacer receta \ud83e\udd6eBRIOCHE FRANC\u00c9S\ud83c\udf82 #024 paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/N4j7Aqo2Row?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">V\u00eddeo de como hacer brioche franc\u00e9s<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes del cl\u00e1sico brioche. CANTIDADES INGREDIENTES 1kg Harina de gran fuerza 200g Az\u00facar 25g. Sal 250g. Huevos 300g. Agua fr\u00eda 200g. Mantequilla pura 40g. Levadura Ingredientes del brioche franc\u00e9s Elaboraci\u00f3n del brioche franc\u00e9s. AMASAR Todos los ingredientes, los huevos se a\u00f1adir\u00e1n poco a poco, y la masa de pan fermentada a mitad del amasado. Excepto &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/06\/como-hacer-brioche-frances-de-mantequilla\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83e\udd56 Brioche franc\u00e9s.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1834","post","type-post","status-publish","format-standard","hentry","category-estudiar-cocina-y-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83e\udd56 Brioche franc\u00e9s. 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