用陶瓷泥模具制作一款蛋糕的想法一直在我的心头上，在巴塞罗那巧克力博物馆的自助餐厅，我们学校的食堂里，小的泥盆被展现出，可以根据季节进行单独装饰：春天季节的一个巧克力花，复活节的一个鸡蛋或在圣诞节时候的一个圣诞树，，食客可以用他们的手指捏来品尝它。
brioche dough
1000克高筋面粉
300克酸面团
12克干酵母
410克牛奶
5个全蛋
150克糖
150克黄油
12克盐
80克脱水洋葱
适量viennoiserie涂料
将面粉和发酵酸面团倒入装有钩子的立式搅拌机。
添加3 / 4的牛奶混合，低速搅拌直到完全吸收约10分钟。
将剩下的牛奶和鸡蛋和酵母混合在一起。
慢慢搅拌均匀混合时再慢慢加入糖、盐和冷却的黄油，在快速搅拌5分钟
面团搅拌至完全扩展阶段，温度为28度。
加入脱水洋葱混合搅拌均匀。
手指沾少许油脂，将面团取出工作台，撒少许面粉，盖好，松弛40分钟。
面团分割80克一个，搓圆
在小花盆模具里面涂抹上黄油，撒上面粉。
表面刷上装饰蛋液即可烘烤
210度烘烤10分钟，再使用180度烘烤20分钟。
维也纳装饰蛋液：
50克全蛋
12克重奶油
2克盐
在碗内全部混合均匀放置冷藏备用
原文：
brioche dough
1000 g high gluten flour
300 g sourdough starter (see recipe on page 96)
12 g dry yeast
410 g milk
5 u whole eggs
150 g sugar
150 g butter
12 g salt
80 g dehydrated onion
q.s. viennoiserie coating
Place the flour and sourdough starter in the bowl of a stand mixer fitted with the hook attachment.
Add 3/4 of the milk and mix on low speed until fully incorporated for about 10 minutes.
Mix in the remaining milk together with the eggs and yeast.
When it starts to acquire a smooth consistency, add the sugar in three batches and then the salt and chilled butter. Increase the speed and knead for an additional 5 minutes.
The dough should form a translucent membrane if stretched (the windowpane test) and should not exceed 28oC.
Add the dehydrated onion and mix until fully incorporated.
Grease your hands with oil, turn the dough over onto the worktop, dusted with flour, and leave to rest for 40 minutes.
Make 80 g portions and gather into balls.
Allow to proof in a small flowerpot, previously greased with melted butter and dusted with flour as though it were a mold for a cake.
Apply the viennoiserie coating with the help of a brush.
Bake at 210oC for 10 minutes and at 180oC for 20 minutes more.
viennoiserie coating
50 g whole egg
12 g heavy cream
2 g salt
Place all the ingredients in a bowl and mix well.
Reserve in the refrigerator until needed.
To bear in mind
All the ingredients needed to make the brioche should be at room temperature except butter.
Use some oil for your hands and worktop when gathering the dough into balls.
The firmer the kneaded balls are, the more evenly they will rise when baked.
If a more toasted look is desired, brush the brioche with some viennoiserie coating before proofing and before baking. In order to give them some gloss, brush them slightly after removing them from the oven. When the coating comes into contact with the heat, it forms a sealing layer.
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