28 June 2021
- 1 round ass
- 1 Sieve
- 1 Whisk
- 1 Kneader
- 1 Brioche mold
- 1 Packet sachet of baker’s yeast
- 500 g. Flour
- 1 Vanilla Bean
- 10 g. Camel milk powder
- 25 Cl. Soy milk
- 100 g. Brown sugar
- 1 Piece Egg
- 1 Pinch Salt
- Put the sifted flour in the bowl
- Add the baker’s yeast
- Add salt
- Open the vanilla bean, collect the seeds and add them to the bowl
- Add the brown sugar
- Add the egg
- Put the powdered camel milk in another bowl, add the soya milk little by little while whisking
- Put the camel’s milk in the first bowl
- Put the cul de poule in a 10-minute mess
- Cover with a damp cloth and let stand for 1 hour
- Grease the mold and add the brioche dough
- Preheat the oven to 180 ° C
- Cook for 30 minutes
- Unmould when the brioche is cold
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
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