Almond Brioche Bread Recipe｜Butter 50%｜Egg 35%

[@Mukgling]

** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.** ** 화면내 자막설정 할 수 있습니다.** ** Video subtitles can be set in 3 languages: Korean and English, japanese ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.

[@thetinybaker5589]

This may have been the easiest brioche recipe I have ever found. Going to have to make it with my two year old. We always love trying new recipes. Great content by the way. Subscribing to your channel. If your other videos are this simple and appetizing I don’t want to miss a single one.

[@Mukgling]

The Tiny Baker Thank you for subscribing and watching! Other videos are simple and appetizing too! Thank you very much!

[@justsmile355]

Amazing, thank you for all your beautiful videos. This is a healthy method to cook bread or other viennoiserie (more water and folding less yeast no baking powder but ... more time of rest). Thank you for sharing with us, really I enjoy it.

[@Mukgling]

Thank you for watching! You've seen it correctly^^ Make delicious and healthy bread ~~ :D

[@flyingtakoyaki2651]

버터 50프로 대박! ㄴㅁㄴㅁ 맛있어 보이네요. 레시피 감사합니다!

[@Mukgling]

Flying Takoyaki 시청해주셔서 감사합니다~!^^

[@Mukgling]

Flying Takoyaki 시청해주셔서 감사합니다~!^^

[@stuttermanben]

thanks for the video. watching your foldings lower my blood pressure reading - a good thing

[@Mukgling]

Thanks for watching!

[@stuttermanben]

Thanks for showing us your process

[@Mukgling]

@@stuttermanben yeap~!

[@LeeLaNN00]

안녕하세요~~~ 다음번에 브리오슈랑 비슷한 할라브레드 challah bread도 한번 도전해주세요❤️❤️❤️❤️❤️❤️ 엄청 맛있어용

[@Mukgling]

네~^^ 영상을 자주 못올려서 한참 뒤에 올릴 수도 있어요ㅠㅠ 양해 부탁드려요!

[@hongnguyen-kg9kx]

Thank for reply . I did many your recipe suceesfully . Again , thank for sharing 😁😁😁

[@Mukgling]

Thank you! enjoy home baking!

[@boudjellabenaouda2350]

Merci cest tres bonne brioches recette de panatone svp merci

[@Mukgling]

Thank you for watching

[@Kimhaein1234]

자막이있으니까 어느공정 순서인지 쉽게알수있어서 좋네요!ㅋㅋ

[@Mukgling]

김해인 ^^ 감사합니다!

[@한손요리한끼]

와 진짜 촉촉해 보이네요

[@Mukgling]

야매왕손 촉촉하고 식감이 엄청 부드러웠어요^^ 감사합니다^^

[@jbaba4023]

Haven't seen an upload from you lately, hope you are well. Wanted to make a coffee flavored rolls so I came to your channel for inspirations. I guess I'll try it with your brioche and keep my fingers crossed hope that it will come out the way I imagined it. Oh...your brioche looked scrumptious!

[@Mukgling]

Thank you for always watching me ^^ I have a lot of work these days, so it's hard to make a KZbin video. Soon, I'll upload the video again ~! Coffee flavored rolls I'm looking forward to!

[@Tonithenightowl]

Mukgling you are a pleasure to behold. Excellent video :o)

[@Mukgling]

Thank you ! Enjoy home baking~!

[@jaberbahija177]

extra merci

[@Mukgling]

Thank you for watching!

[@antoniettadipaolo7645]

Sembra l'impasto della "colomba pasquale" da noi si mangia a Pasqua, ma ricorda molto le brioche buondi Motta.Da provare..

[@Mukgling]

Brioche is right ~!

[@hongnguyen-kg9kx]

May i use this recipe but replace yeast by sourdough ?

[@Mukgling]

I do not try. I do not know. I think there is no impossible.

[@동해바다-s4f]

무반죽 빵은 치대서 만든 빵에 비해 글루텐이 적게 형성 되나요??

[@Mukgling]

최수정 적게 형성 되는지는 정확히 모르겠습니다. 무반죽빵의 이점이 글루텐이 덜생겨서 소화에 도움이 된다는 말도 들어봤지만 무반죽방법으로 만든 최종반죽의 상태를 봤을때는 글루텐의 발전이 잘 이루어진거 같아서 어떤 말이 정확한 것인지는 좀 더 확실한 측정을 해봐야 할 거 같아요 ㅠㅠ답변을 못드려 죄송합니다 ㅠㅠ

[@Dellancita]

Hi, i have a question: in the procces, to the point 9 at 12, it's on room temperature? or you put in the fridge? BTW i love your videos!

[@Mukgling]

on room temp! Thank you for watching!

[@gulyaswift1503]

Good

[@Mukgling]

Thank you very much! Happy baking bread!

[@montserodriguezmares5763]

Podías ponerlo opción en Español

[@Mukgling]

Thank you for watching!

[@feye80]

혹시 냉장 발효를 8시간이 아닌, 예를 들어 20시간..이 정도로 하면 안 되는 건가요?? (무슨 차이가 있는 건지 궁금해요~ 과발효인가요??)

[@Mukgling]

seong sik kim 20시간까지는 큰변화는 일어나지 않을 것 같습니다^^ 하지만 그 이상으로 장시간 냉장고에 둔다면 과발효가 일어날 가능성도 있고 반죽이 상할수도 있을것 같아요^^

[@feye80]

댓글 감사합니다~ 퇴근 후에 만들다보니 시간을 딱 맞추는게 쉽지 않더라고요ㅎㅎ감사합니다~^^

[@Mukgling]

seong sik kim 제가 적은 시간은 절대적이지 않습니다^^ 상황에 맞게 조절 하시면 될 거 같아요! 감사합니다^^

[@eduardovaldes4074]

5:37 gently rolling so it keeps its air and shape 6:00 press the f*ck out of it, because of... Just because

[@Mukgling]

Thanks for watching!

[@eduardovaldes4074]

@@Mukgling LOL 😂!

[@동해바다-s4f]

오늘도 빵궁뎅이가 탐스럽고 사랑스럽네요 ㅎㅎ

[@Mukgling]

최수정 식감이 엄청 부드러워요~! ^^ 감사합니다!

[@rayfernell5573]

Need better ingredient figures, grams too hard to figure

[@Mukgling]

In the text, you can find detailed recipes and descriptions. In ingredients, I put baker's percentage. It can be converted to any weight with reference to it. Thank you for watching!

[@aviationchannel6204]

Grams is easiest for me, no fiddling with 1/4 cups or 1/8 cups or 1/16 teaspoons. Also, it is the most accurate, meaning the result will be consistent.