hey! i saw tha photos of bouchon bakery's wagu sliders in web. the person who posted the photos said the buns were brioche buns. and there was also a photo of the brioche buns, cut in half.
i saw many irregular bubbles in it.
so far the brioche buns i have made was only with regular tiny bubbles whch means i felt that those were quite dense.
and i saw other photos of brioche buns other people made for themselves. they seemed quite dense too like mine.
so i would like to ask if there are some ways to make my broche buns with irregular air bubbles so it could be more fluffy than regular brioches.
should i add more milk???