3 fresh biological yeast tablets
1/2 cup of cold milk
9 beaten eggs
5 tablespoons of grated ginger
1 tablespoon of salt
1 cup of room temperature butter
2 tablespoons of wasabi
1 1/2 cups of chopped green scallions
2 tablespoons of grated ginger
1 kg of wheat flour
For brushing
2 slightly beaten egg yolks
For dusting
1/3 cup of black sesame seeds
Accessories
50 small brioche molds with a diameter of 7 cm, greased with oil
3 fresh biological yeast tablets
1/2 cup of cold milk
9 beaten eggs
5 tablespoons of grated ginger
1 tablespoon of salt
1 cup of room temperature butter
2 tablespoons of wasabi
1 1/2 cups of chopped green scallions
2 tablespoons of grated ginger
1 kg of wheat flour
For brushing
2 slightly beaten egg yolks
For dusting
1/3 cup of black sesame seeds
Accessories
50 small brioche molds with a diameter of 7 cm, greased with oil
1
Preheat the oven to 350°F
Dissolve the yeast in cold milk until it's homogeneous
Add the eggs, ginger, salt, and butter
Mix well
Add the wasabi, scallions, and grated ginger
Mix well
Gradually add the flour while alternating with the milk mixture
2
When the dough is smooth and even, divide it into small portions and shape into balls
Gently press each ball to form a slight indentation in the center
Place the dough in an oiled mold and press down on it gently, forming a cavity in the center
Adjust the smaller piece of dough into this cavity
Brush with egg yolks and dust with black sesame seeds
Bake for 20 minutes or until golden brown
Recipe by Bruna de Andrade Borrego, FMU student
