Brioco puff pastrados with Thermomix

Bioche preparation puff pastrados with Thermomix

MASS

1. We tempered the milk and dilute the yeast, stir.
2. In the thermomix glass, we throw the egg, milk with the yeast, water, sugar, honey, anise Ly oil, 10 sec, V-4, now half of the flour and salt, 10 sec, V-4, finally, the remaining flour, 10 sec, V-4. Let us rest 20 min to hydrate the flour particles.
3. Then, we will give 3 kneaded 3 min each with their respective 5 min breaks between kneading and kneading.
4. We turn to a slightly greased bowl and cover.
5. We let its volume double (approximately 1’30). Always depending on the temperature of your kitchen.
6. After fermentation, we sprinkle flour at the work table and turn the dough, wear down (remove the air created after the led, kneading by a min at hand.

FORMED

1. We stretch it with the help of the fingers (these, if you see it necessary, impregnated in oil), to give it a rectangle … we are with the butter, fold from one side to the center, we spread with butter, fold the other half and spread with butter.
2. We fold again and spread with butter.
3. We fold in the shape of the envelope, cover with film and take about 30 min to fridge.
4. After that time, we remove from the cold, sprinkle flour at the work table and a tad on the dough, and this time, we stretch with the help of a roller to form a rectangle.
5. With a pizza or knife cutter, we make strips.
6. Each strip we fold it in half, and roller each other, and join the ends.
7. We are depositing in tray lined with baking paper.
8. When we have all formed, cover and let them grow (from 45 to 60 min, always depending on the temperature of your kitchen)

BAKED

1. We brush with beaten egg.
2. Oven previously preheated at 180 °; Heat up and down.
3. We bake about 20 min, or until golden brown.
4. We turn off and withdraw to cool on grid
5. It only remains to enjoy, good benefit