Italian Dessert | Making Maritoso (Briosch)
Instead of the usual name, Maritozzo It's a dessert that's better known by the name "Milk-in-Briosh" sold at Starbucks! (We used kneading.)
6 serving
Within 999 minutes
혼밥쟁이
Ingredients
  • Strong flour
    180g
  • Gravity powder
    20g
  • Sugar
    25g
  • Salt
    3g
  • Instant Dryist
    3g
  • Milk
    50g
  • Water
    30g
  • Eggs
    1ea
  • unsalted butter
    45g
  • Eggs
    1ea
  • Water
    20g
  • whipped cream
    300g
  • mascarpone cheese
    100g
  • Sugar
    30g
  • Sugar powder
    suitably
  • Strawberry
    9ea
Cooking Steps
STEP 1/28
It measures the ingredients.
STEP 2/28
Heat milk and water in the microwave for about a minute.(Make sure it's not too hot)
Add eggs, yeast, and sugar and mix well.
STEP 3/28
Put the strong flour and gravity flour through a sieve and put them in a bowl
STEP 4/28
Add the salt and the mixture from STEP2
Use a spatula to make it stick together.
STEP 5/28
When the dough is a bit lumpy
Add the butter and knead again with a spatula until the butter is absorbed to a certain extent.
STEP 6/28
When the butter is absorbed into the dough
Make the dough with a kneader.
STEP 7/28
Let's stop kneading
Scratch the dough on the wall and combine it.
STEP 8/28
Well-done dough is
When you stretch it out gently, the back finger stretches thin enough to show.
STEP 9/28
I'm going to make a circle of the dough
Put it in a bowl
Cover with plastic wrap and drill several holes.
STEP 10/28
If the oven has a fermentation mode (40 degrees)
Perform the first fermentation with hot water for 40 to 50 minutes.
Even if there is no fermentation mode, you can place the dough with warm water in an enclosed space and judge by the size.
STEP 11/28
When the dough is more than twice as swollen
Ends the first fermentation.
STEP 12/28
Divide the dough into six parts, press it with your hands or squeeze it to remove the gas, and then make a circle
Cover it with plastic wrap and let it rest for 15 minutes.
STEP 13/28
The dough that's finished with the tissue is
I'm going to make a round shape again
Place on a teflon sheet or parchment pan.
STEP 14/28
The second fermentation is carried out under the same conditions as the first fermentation.
I did it at 40 degrees for 30 minutes.
STEP 15/28
During the second fermentation
Mix egg yolk and water to make egg water.
STEP 16/28
The second fermentation is also finished when the dough is doubled.
STEP 17/28
Apply the egg mixture gently with a brush.
STEP 18/28
Put it in an oven that's preheated to 200 degrees
Lower the temperature to 180 degrees
Bake for about 12 minutes.
STEP 19/28
Cool the finished brioche bun in a cooling net.
STEP 20/28
I'll take the top off the strawberry
Cut it in half and dry it with a kitchen towel.
STEP 21/28
Put whipped cream and mascarpone cheese in a bowl
First, mix them well with a whisk.
If you do it too hard, it might come off
Don't stir hard, stir lightly and mix.
STEP 22/28
If you mix them well
After supporting the fish ball
Add sugar B and whip.
STEP 23/28
Whip to a firm state.
Place the finished cream in a piping bag.
STEP 24/28
Make sure that the end of the brioche bun is stuck together
Cut it in half.
You can cut the top part
You can cut it into castanets!
STEP 25/28
with a gap in one's hair
Squeeze the cream and put it in.
STEP 26/28
Use a spatula to smooth out.
STEP 27/28
Poke 3 strawberries into the cream.
STEP 28/28
Lastly, sprinkle sugar powder on top and that's it!
It fits perfectly in one square pulp lunch box, so it's good as a gift! Whip the cream firmly enough so that it doesn't collapse even if the temperature goes up!
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