Review of Lait de coco - Léa Nature by koyott
🇨🇵 Regardez moi cette magnifique brioche maison!!! 😋 Cela fait un mois que je la prépare tous les week-ends et on se régale ! Ce lait de coco est tout indiqué pour la recette de "La Petite Okara" disponible sur YouTube en français. Je souhaitais partager avec vous cette délicieuse recette en anglais que vous retrouverez dans plusieurs commentaires en dessous. 😃
🇬🇧 Look at this beautiful homemade brioche !!! 😋 I've been preparing it for a month every weekend and we're having a blast! This coconut milk is ideal for the recipe for "La Petite Okara" available on YouTube in French. I wanted to share with you this delicious recipe in English that you will find in several comments below. 😃 #roomtoread
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koyott Recipe for the vegan brioche from "La Petite Okara" available in French on YouTube
Ingredients:
40 ml of vegetable milk (oats, soya or almonds)
200 ml of coconut milk 17% fat
1 sachet of baker's yeast
500 g of classic flour
80 g sugar
4 g of salt
100 g unsweetened fruit compote
70 g of margarine ointment (firm margarine such as Vitaquell or Planta Fin)
A little neutral vegetable oil to oil the mold1 likeReply
Ingredients:
40 ml of vegetable milk (oats, soya or almonds)
200 ml of coconut milk 17% fat
1 sachet of baker's yeast
500 g of classic flour
80 g sugar
4 g of salt
100 g unsweetened fruit compote
70 g of margarine ointment (firm margarine such as Vitaquell or Planta Fin)
A little neutral vegetable oil to oil the mold1 likeReply
koyott Preparation time around 4 hours (Yes it's a bit long ... but the result is very very good!)
Step 1: mix the vegetable milk (for my part almond milk), the coconut milk and the baker's yeast.
Be careful, vegetable milks must be lukewarm (around 30 °).
Leave the liquid on.
Step 2: place the flour, sugar and salt in a salad bowl, or better still, in a blender, and mix everything together for 3 minutes.
Step 3: after a few minutes, bubbles should appear on the surface of the liquid mixture (the yeast activates!)
Step 4: add the liquid ingredients to the dry ones.
Step 5: add the compote (for my part pear) and mix for 10 minutesReply
Step 1: mix the vegetable milk (for my part almond milk), the coconut milk and the baker's yeast.
Be careful, vegetable milks must be lukewarm (around 30 °).
Leave the liquid on.
Step 2: place the flour, sugar and salt in a salad bowl, or better still, in a blender, and mix everything together for 3 minutes.
Step 3: after a few minutes, bubbles should appear on the surface of the liquid mixture (the yeast activates!)
Step 4: add the liquid ingredients to the dry ones.
Step 5: add the compote (for my part pear) and mix for 10 minutesReply
koyott Step 6: add the ointment margarine (Planta Fin for me), mix again for 20 minutes (until the dough comes off the walls)
Step 7: place the dough in a bowl covered with a clean tea towel in a warm place (ideally 35 °) if you do not have this temperature at home (which is my case in winter), put the bowl covered tea towel in your oven, keeping warm at 35 °, for 2 hours to obtain the first shoot.
Step 8: Uncover the bowl, the dough must have risen. Degas the dough, kneading it a little.
Step 9: Take a round springform pan. Place baking paper in the bottom. Oil the bottom and sides of the mold with neutral oil (for my part grape seed oil).
Place a little flour on your work surface and put the dough there to work it.
Spread it out the first time and fold it in 3. Then fold it in half. (A bit like the principle of puff pastry)
Cut seven dough pieces of equal size and form balls with each one.
Arrange the seven balls like a flower in the mold.Reply
Step 7: place the dough in a bowl covered with a clean tea towel in a warm place (ideally 35 °) if you do not have this temperature at home (which is my case in winter), put the bowl covered tea towel in your oven, keeping warm at 35 °, for 2 hours to obtain the first shoot.
Step 8: Uncover the bowl, the dough must have risen. Degas the dough, kneading it a little.
Step 9: Take a round springform pan. Place baking paper in the bottom. Oil the bottom and sides of the mold with neutral oil (for my part grape seed oil).
Place a little flour on your work surface and put the dough there to work it.
Spread it out the first time and fold it in 3. Then fold it in half. (A bit like the principle of puff pastry)
Cut seven dough pieces of equal size and form balls with each one.
Arrange the seven balls like a flower in the mold.Reply
koyott Step 11: At the end of the second growing period, by removing the tea towel, you will discover that the dough has gone beyond the edge of the mold, it's perfect!
Add with a brush a little warm vegetable milk on top of the dough.
Step 12: in an oven preheated to 170 ° / 175 °, place your mold and let heat for 20/30 minutes.
Step 13: take the mold out of the oven, remove the hinge and let cool. When the brioche is cooler, place it on a high rack so that the moisture escapes.
Cover the brioche with a clean cloth once cooled and between each tasting.
The brioche can be kept for 24 hoursReply
Add with a brush a little warm vegetable milk on top of the dough.
Step 12: in an oven preheated to 170 ° / 175 °, place your mold and let heat for 20/30 minutes.
Step 13: take the mold out of the oven, remove the hinge and let cool. When the brioche is cooler, place it on a high rack so that the moisture escapes.
Cover the brioche with a clean cloth once cooled and between each tasting.
The brioche can be kept for 24 hoursReply
marte Waouh, elle fait trop envie1 likeReply
koyott C'est ce que je me suis dis en regardant la vidéo de la recette! C'est assez long mais très simple à faire 😉Reply
koyott Thanks David! ☺️1 likeReply
vikas Curious why you added the recipe in parts in the comments. I’d love to work to make this experience better for you!2 likesReply
koyott It will probably seem silly to you lol! You will tell me 😉 But in my idea, we put reviews of products or dishes. The recipes are a little extra, so I thought it was better to put it aside, especially since it is very long! I also thought, that it would maybe be seen by more or thé community directly in the comments, rather than having to scroll the review to know that the recipe is here 😊Reply
malarky Stephanie! Over and above!! (the recipe) Thank you!1 likeReply
koyott Thanks Mary! ☺️ Were you able to test it ?! 😃1 likeReply
malarky Well... so far, I’ve cut and pasted the recipe with that gorgeous photo! into my file of “recipes I’d like to try” – but I have to admit I’m a bit intimidated! It looks ‘awesome’ in the original sense of the word. At least it’s a step in the brioche direction. I really loved that you took the time and effort to share it. It felt like a little love and kindness sent out to all of us. So... that makes me want to try it. And of course, there’s the brioche at the end too... hopefully haha!1 likeReply
koyott Oh you are so cute! The goal of writing and translating the recipe is to share it with everyone, as it is not easy to find a vegan brioche in a bakery or in a supermarket 😔, I hope it will help! 😊 In any case, "La Petite Okara" has created a great recipe! 🎉 Mary do not be intimidated, I am very bad at succeeding with a recipe 😭, maybe the worst in the world, yes... yes! 😅 So you will get there, that's for sure! 😃1 likeReply
malarky Thanks for your encouragement Stéphanie... you are very kind. .... and your brioche looks food magazine worthy. I’ll try when I have some extra time. 1 likeReply
