Combine the egg and milk together and season with a pinch of salt. Tear the brioche into 32 small marble-sized pieces. Soak the brioche pieces in the egg and milk mixture for around 30 seconds so that the brioche just absorbs a little of the liquid. Place the pieces in a single layer on a tray lined with silicone paper and put them in a steamer on high for 5 minutes or until just set. In the meantime, crush the milk skin into fine pieces and spread them in the base of a flat
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