Super rich and fluffy hotel bread recipe | Eat more bread

[@eatmorebread]

更正：食谱里的鸡蛋是一颗大鸡蛋，不止50g，应该是57~60g. The egg in the recipe is a large egg, more than 50g, it should be 57~60g.

[@jadlea5327]

We can call that brioche right ?

[@eatmorebread]

@@jadlea5327 Traditional brioche has more eggs and butter and is the king of rich breads.

[@jadlea5327]

@@eatmorebread thank you . I have tried it and turned out great my kids loved it and I guess it can even be used for lunch box sandwiches.

[@ЛюдаБурцева-й7с]

Мастер своего дела!👍👍Master of his craft!👍👍

[@aimunlimited]

Thanks for the recipe I will be trying soon.

[@ЛюдаБурцева-й7с]

Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!👍👍

[@jadlea5327]

Amazing

[@ebeau2552]

what butter do you use Salted or Unsalted Butter

[@gracemok5073]

Tks for your recipe. I made it & it turned out great. 焗得好高好靚又軟孰，焗到15m時巳脹到很高，牛油漏瀉晒，請問係咪包面加了牛油條，所以爆發得高呢？下次牛油條係咪可以細條d呢？第一次整這hotel bread，所以很好奇呀！Anyway tks so much for sharing your recipe & method 🙏

[@eatmorebread]

可以的，牛油可以切細點，麵包發酵後用剪刀剪深點，把牛油塞入深點，可以防止牛油漏。麵包漲的高是正常的，說明麵筋足夠強，發酵適當。做的好👌

[@gracemok5073]

@@eatmorebread 多謝您的指教，期待您的新片，加油💪

[@eatmorebread]

@@gracemok5073 指教真是不敢當，多謝鼓勵與支持😄

[@gracemok5073]

又係我呀，昨天又再焗這美味的hotel bread, 但今次焗到包面較為硬脆，切下去也听到卡卡聲，我家的焗爐是21L，我用180°焗30m才熟，而且我在大約13m上色后已即時蓋上錫紙，但出爐后包面依然是硬脆，求賜教🙏

[@eatmorebread]

@@gracemok5073 1、溫度太高，焗烤的時間太長，水份蒸發掉就會乾脆。 2、這個情況不一定是製作有問題，或許焗爐的問題，我查了一下， 按照香港焗爐尺寸21L是460 x 335 x 291mm，這個尺寸不算大。 可以將麵包分成2份，裝入兩個模具烤，焗爐一定要給麵包足夠的空間膨脹

[@lid7213]

You lost the butter in your ingredients. It's looks very beautiful. I want to try。

[@eatmorebread]

Sorry I forgot the butter, thanks for letting me know ☺

[@lilakheroua2311]

Very goed👍kan jou translate in french TANK JOU