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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-12-30T16:54:51Z","creator":null,"currently_editing_user":null,"description":"We'd like to meet the guy who first decided to put a big, juicy burger patty between two slices of brioche. It's a multicultural marriage made in culinary heaven: the French are responsible for the rich, eggy bread, and the Americans (with a little help from 19th-century German immigrants) lay claim to the ground-beef patty. If that's not international diplomacy, we don't know what is.\n\nBut while French babies are rumored to start cranking out unimpeachable brioche at birth, the rest of us can run into trouble. There's dry, stodgy brioche, cloyingly sweet brioche, and\u2014perhaps the worst offender when it comes to burger building\u2014the dreaded butter bomb. So what's the secret to the gorgeous, golden-brown buns that grace so many restaurant menus these days? Most chefs and bakers will evangelize their own formulas, and for good reason: different approaches work well for different reasons. We designed this simple, universal formula to yield a great result at home.\n\nOur recipe calls for about 30% butter relative to the weight of the bread flour, whereas many recipes use as much as 75% butter and a few artisan formulas combine equal parts flour and butter. In general, as you increase the butter-to-flour ratio, the brioche will taste more like a cake, and less like a bread. We use a nice, lean \"bread-like\" formula, and tenderize the crumb with amylase, an enzyme that breaks starches down into sugars. Amylase is naturally present in wheat germ\u2014and thus naturally present in flour\u2014but only in small amounts. A small amount of pure amylase speeds the fermentation process by breaking the starch into sugars the yeast can consume (while enhancing flavor at the same time), leading to a softer product with none of that stodgy quality we\u2019re so eager to avoid. \n\nFollow the instructions below and you'll wind up with a bun that's rich in flavor, moist, and eggy, while also durable enough to hold up to a juicy burger. As they teach the babies in France to say: <i>Bon app\u00e9tit</i>.\n\nFor more insight into the development process for these buns, [link https://www.chefsteps.com/recipe-development/brioche-burger-bun#/brioche-buns-development-brief click here.]","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/CbPrujszSSOusNKeeYGl\",\"filename\":\"brioche-buns-pile-1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1002289,\"key\":\"KTe4cBYQRxKfyD57nXGD_brioche-buns-pile-1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":2163,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/TJEbVocRyuWlqPb7XL5J\",\"filename\":\"brioche-buns-youtube-poster.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1002289,\"key\":\"8YTa7XUQqSbPnYzUmN4g_brioche-buns-youtube-poster.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":255,"published":true,"published_at":"2014-05-13T22:59:49Z","show_only_in_course":false,"slug":"brioche-burger-buns","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"17 hrs total; 1 hr active","title":"Brioche Burger Buns","transcript":"","updated_at":"2014-08-26T19:11:14Z","upload_count":5,"used_in":[],"yield":"1600 g, about 20 buns","youtube_id":"2wNtO253Ycs","tags":[{"id":3,"name":"grilling","taggings_count":20},{"id":11,"name":"bbq","taggings_count":29},{"id":268,"name":"baking","taggings_count":51},{"id":1035,"name":"burgers","taggings_count":8},{"id":1272,"name":"buns from scratch","taggings_count":1},{"id":1274,"name":"bistro-style burger bun","taggings_count":1},{"id":528,"name":"amylase","taggings_count":6}],"equipment":[{"optional":false,"equipment":{"id":480,"product_url":"http://www.amazon.com/KitchenAid-KSM150PSER-Artisan-Series-5-Quart/dp/B00005UP2P/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1382116165&sr=1-1-spell&keywords=kithcen+iad&tag=delvkitc-20","title":"Stand mixer"}},{"optional":false,"equipment":{"id":205,"product_url":"http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_sc_2?ie=UTF8&qid=1400605670&sr=8-2-spell&keywords=olivo+spray+bottle&tag=delvkitc-20","title":"Spray bottle"}},{"optional":false,"equipment":{"id":574,"product_url":null,"title":"Dough hook"}}],"ingredients":[{"display_quantity":"360","note":"","quantity":"360.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}},{"display_quantity":"80","note":"","quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"150","note":"whole","quantity":"150.0","unit":"g","ingredient":{"for_sale":false,"id":2677,"product_url":null,"slug":"milk","sub_activity_id":null,"title":"Milk"}},{"display_quantity":"15","note":"or dry active","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":4442,"product_url":null,"slug":"bread-machine-yeast","sub_activity_id":null,"title":"Bread machine yeast"}},{"display_quantity":"5","note":"","quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":2918,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=amylase&tag=delvkitc-20","slug":"amylase","sub_activity_id":null,"title":"Amylase"}},{"display_quantity":"700","note":"","quantity":"700.0","unit":"g","ingredient":{"for_sale":false,"id":1344,"product_url":null,"slug":"bread-flour","sub_activity_id":null,"title":"Bread flour"}},{"display_quantity":"200","note":"unsalted, cold","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":"20","note":"","quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}}],"steps":[{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:12Z","directions":"In the bowl of a stand mixer, combine ingredients and mix on low with a dough hook until the sugar is dissolved and the yeast is completely dispersed. Scrape down the sides of the bowl if necessary. The mixture will have a slightly brownish hue.","extra":null,"hide_number":null,"id":135430,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/DaEYTlYoT66mHLX8yQeY\",\"filename\":\"Screen Shot 2014-05-12 at 3.59.15 PM.png\",\"mimetype\":\"image/png\",\"size\":735094,\"key\":\"GQ4K1Xl1RGStONleuKdN_Screen Shot 2014-05-12 at 3.59.15 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Hydrate yeast","transcript":null,"updated_at":"2014-08-26T19:11:12Z","youtube_id":"","ingredients":[{"display_quantity":"360","note":"","quantity":"360.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}},{"display_quantity":"150","note":"whole","quantity":"150.0","unit":"g","ingredient":{"for_sale":false,"id":2677,"product_url":null,"slug":"milk","sub_activity_id":null,"title":"Milk"}},{"display_quantity":"80","note":"","quantity":"80.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"15","note":"or dry active","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":4442,"product_url":null,"slug":"bread-machine-yeast","sub_activity_id":null,"title":"Bread machine yeast"}},{"display_quantity":"5","note":"","quantity":"5.0","unit":"g","ingredient":{"for_sale":false,"id":2918,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=amylase&tag=delvkitc-20","slug":"amylase","sub_activity_id":null,"title":"Amylase"}}]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:12Z","directions":"Burger bun dough is very soft, and tends to slack out during proofing and baking. To help keep your buns nice and round, it's best to bake them in a mold. Commercial bakeries have dedicated bun molds for this purpose, but they're hard to source for home cooks. We created make-shift ring molds out of foil as a simple hack.\r\n\r\nTo make ring molds, fold several layers of foil into a long thin strip as shown in the video, then staple the tail back onto itself. For a ring with a diameter of 100 mm, you will need to make a 36-cm strip of foil.","extra":null,"hide_number":null,"id":135431,"image_description":"","image_id":"","is_aside":true,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Foil rings","transcript":null,"updated_at":"2014-08-26T19:11:12Z","youtube_id":"1xvTAeA3MXM","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:12Z","directions":"With the mixer still on low, add dry ingredients in small amounts, until evenly dispersed. Continue to mix on low speed. \r\n\r\nAt this point, your dough should be pretty fluid, like a thick cake batter. Don't worry: it will thicken as the starch continues to absorb the water from the milk.","extra":null,"hide_number":null,"id":135432,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/zBPOAa5qQu6uBo1v6lXm\",\"filename\":\"Screen Shot 2014-05-12 at 4.02.11 PM.png\",\"mimetype\":\"image/png\",\"size\":821881,\"key\":\"INuxlp9cTWhWRN9HTZic_Screen Shot 2014-05-12 at 4.02.11 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Add dry ingredients","transcript":null,"updated_at":"2014-08-26T19:11:12Z","youtube_id":"","ingredients":[{"display_quantity":"700","note":"","quantity":"700.0","unit":"g","ingredient":{"for_sale":false,"id":1344,"product_url":null,"slug":"bread-flour","sub_activity_id":null,"title":"Bread flour"}},{"display_quantity":"20","note":"","quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"When the dough starts to become firmer and more cohesive, increase to medium speed, add butter, and mix until fully-incorporated. Continue mixing until dough pulls cleanly from sides of the bowl, about 20\u201325 minutes.","extra":null,"hide_number":null,"id":135433,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/B5dTMGMZR52AY5rCG5dS\",\"filename\":\"dough-finished.jpg\",\"mimetype\":\"image/jpeg\",\"size\":585376,\"key\":\"jkPZL8kvSDGURd3Cimnp_dough-finished.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"Add butter; knead 25 minutes","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[{"display_quantity":"200","note":"unsalted","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}}]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Place the dough in a greased container, spritz with oil, and cover with plastic wrap. Refrigerate until dough is cold. This should take about two hours, depending on your batch size. The dough should be firm and tacky, but not sticky, when you remove it.\r\n\r\nThe point of this step is just to get the dough cold enough to work with, but you can leave it in the fridge for up to 24 hours if you want to divide up the work.","extra":null,"hide_number":null,"id":135434,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/awXKlfuTiaHgHzKrWzDk\",\"filename\":\"wrapped-to-fridge.jpg\",\"mimetype\":\"image/jpeg\",\"size\":750149,\"key\":\"pps5iErpQGGRXZkMkTgm_wrapped-to-fridge.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"Rest dough","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Place a piece of parchment paper over a baking sheet. Place foil rings on top of the parchment paper, evenly spaced. Spray with oil. Cover loosely with plastic wrap.","extra":null,"hide_number":null,"id":135435,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8126464,"subrecipe_title":null,"title":"Prepare a baking sheet","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Working quickly, divide the dough into 80 g portions. (80 g of dough is the correct amount for our 100 mm ring molds\u2014if you wish to make larger or smaller buns, scale the weight accordingly.) We like to use kitchen scissors to speed up this process and keep from warming the dough too much with our hands.\r\n\r\nIf you have more buns than you can bake at one time, reserve the rest of the dough in the fridge while you work batch-by-batch.","extra":null,"hide_number":null,"id":135436,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/6NcG0OJKQUq4Gp2iHBpw\",\"filename\":\"portion.jpg\",\"mimetype\":\"image/jpeg\",\"size\":863231,\"key\":\"4g8EkcDFRjeEiWbw2eYQ_portion.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"Portion buns","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"The process for forming buns is difficult to describe in words, but easy to understand visually. Watch the video below for detailed guidance. \r\n\r\nAfter each bun is formed, transfer quickly to the greased pan, placing each bun in the center of a foil ring. Keep everything loosely covered during this time so dough does not dry out.\r\n\r\nOnce all buns are formed, burst any air bubbles that have formed. Spray lightly with oil and flatten them slightly to make a burger bun shape.","extra":null,"hide_number":null,"id":135437,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/jBEXqVJtTVuCWPtmwKR9\",\"filename\":\"form-bun.jpg\",\"mimetype\":\"image/jpeg\",\"size\":550532,\"key\":\"tposUkSzQ8q3drIF8UhV_form-bun.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8323072,"subrecipe_title":null,"title":"Form buns","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"u2OptU3CBfk","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Proof in a warm room, about [c 25]. Buns are ready to bake when they are just over double in size; this should take about two hours.\r\n\r\nWhile your buns are proofing, preheat the oven and prepare your egg wash (steps 9 and 10).","extra":null,"hide_number":null,"id":135438,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/Ablc3rcpS22756nxgrk1\",\"filename\":\"proof.jpg\",\"mimetype\":\"image/jpeg\",\"size\":190285,\"key\":\"VmjxTvVzSHulUiZXz0Gz_proof.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8355840,"subrecipe_title":null,"title":"Proof buns","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Combine milk and egg and mix thoroughly.","extra":null,"hide_number":null,"id":135439,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"Prepare egg wash glaze","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[{"display_quantity":"50","note":"whole","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2677,"product_url":null,"slug":"milk","sub_activity_id":null,"title":"Milk"}},{"display_quantity":"50","note":"about one large egg","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}}]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"CHEF TIP: An easier way to egg wash is to put the ingredients into a spray bottle, and spritz. If using this method, it may be necessary to thin the wash slightly with a little extra milk.\r\n\r\nIf you are adding seeds or toppings this would be the ideal time.","extra":null,"hide_number":null,"id":135440,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"Glaze buns with egg wash","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"-IkjLNKwRvg","ingredients":[]},{"activity_id":2163,"audio_clip":null,"audio_title":null,"created_at":"2014-08-26T19:11:13Z","directions":"After you glaze the buns with egg wash, sprinkle toppings on them, if you wish. Try sesame seeds, poppy seeds, black lava salt, or...?","extra":null,"hide_number":null,"id":135441,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/JT6kMPPT6mym6IywAOJh\",\"filename\":\"buns_IMG_1634.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1296280,\"key\":\"6A1CcA7TdinHMzvbpmTM_buns_IMG_1634.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{"aside_position":"right"},"step_order":8384512,"subrecipe_title":null,"title":"Top 'Em","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":null,"ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Bake at [c 175] until the buns reach a core temperature of [c 95], about 10\u201315 minutes.\r\n\r\nCHEF TIP: For best results, bake in a very humid environment for the first 3\u20134 minutes, or until the buns have expanded to the perimeter of the ring molds. You can do this by adding a pan of very hot water to the oven when you put the buns in.","extra":null,"hide_number":null,"id":135442,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/CCq5O4iGTYWRaiN4exgN\",\"filename\":\"baked.jpg\",\"mimetype\":\"image/jpeg\",\"size\":229099,\"key\":\"xJIL3OBQ6XoU377cumUQ_baked.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8386560,"subrecipe_title":null,"title":"Bake buns","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"The three buns pictured above demonstrate the effects of oven spring on our brioche. The bun on the left had too much oven spring, and collapsed when it cooled, giving the crust a wrinkled appearance. That oven was probably too humid for too long, so a firm crust never developed. The one on the right didn't get enough oven spring, meaning the oven was probably too hot and dry. That bun will be dense and chewy. The center one is our preference\u2014it rose into a nice dome-shape, but didn't collapse.","extra":null,"hide_number":null,"id":135443,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/vAn9iYOReGlQkpIItr8e\",\"filename\":\"BriocheBuns_comparison01.jpg\",\"mimetype\":\"image/jpeg\",\"size\":314176,\"key\":\"TEXax28Q5iFOBHu4jQow_BriocheBuns_comparison01.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":8387584,"subrecipe_title":null,"title":"Visualizing oven spring","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:13Z","directions":"Allow buns to cool before removing the foil rings. For best results, reserve in a ziplock bag for two days before using. This allows the crust to reabsorb moisture from the crumb, giving the whole bun a softer texture. If you like a crisper bun, reserve for two days as described, and then toast.","extra":null,"hide_number":null,"id":135444,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/YU7kRyu4Tkydejf04NE5\",\"filename\":\"ziplock_buns.jpg\",\"mimetype\":\"image/jpeg\",\"size\":964853,\"key\":\"sPLxWuqBSIqoeXE5Z5hE_ziplock_buns.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388096,"subrecipe_title":null,"title":"Cool buns; reserve","transcript":null,"updated_at":"2014-08-26T19:11:13Z","youtube_id":"","ingredients":[]},{"activity_id":2163,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:11:14Z","directions":"Do it.","extra":null,"hide_number":null,"id":135445,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/pXK7mYHHS0qN5tOFFvly\",\"filename\":\"BriocheBuns04.jpg\",\"mimetype\":\"image/jpeg\",\"size\":671423,\"key\":\"Rd4EfgiTP2lcRNhCyAm1_BriocheBuns04.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388352,"subrecipe_title":null,"title":"Make a delicious burger","transcript":null,"updated_at":"2014-08-26T19:11:14Z","youtube_id":"","ingredients":[]}]}

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