Brioche - Bánh Mì Hoa Cúc - Cách nhồi bột kéo màn - Cách nướng bánh tách bím | Bếp Nhà Diễm |

In this video, Diem shares her experience in making daisy bread. Daisy bread is derived from Brioche, a type of French sweet bread, which is modified with additional flavors, making the bread more fragrant and the shape of the bread is also different from the original Brioche. Diem took the original Brioche recipe from the book Bake Boka by author Sverre Sætre, a person Diem admires very much for his very standard bread recipes and very good knowledge about baking. The way to make it in the video, the bread will rise quickly, the baking method helps the bread separate beautifully (this is probably the step that many people who make daisy bread find difficult), so the bread will be chewy, still pull the strands but will not be extremely soft like when I leave it for a long time from 4 to 8 hours. Invite everyone to go into the kitchen to bake bread with Diem! Ingredients: Baking tray 21 x 10 x 5 cm 2 eggs / 2 whole eggs 25g fresh milk / 25g whole milk 20g fresh cream / 20g whipping cream 1 tsp vanilla essence / 1 tsp vanilla extract 250g bread flour / 250g bread flour 60g granulated sugar / 60g caster sugar 1/3 tsp salt / 1/3 tsp salt 1 tsp instant yeast / 1 tsp instant yeast 1mc custard powder / 1 tbsp custard powder 70g unsalted butter / 70g unsalted butter 1/2 mc unsweetened fresh milk / 1/2 tbsp unsweetened milk 1 mcf sesame seeds / 1 tsp sesame seeds #diemnauy #brioche #banhmihoacuc -------------------------------------------------------------------------- Videos are posted every Monday - Wednesday - 6 every week at 9pm Norway. Thank you very much for watching! Support Diem by clicking the FOLLOW and LIKE buttons! Facebook link:   / diemnguyen2009   Copyright / All content and images in the video are owned by Diem Nauy channel