Brioche

做了很多次Brioche，最滿意是這食譜，出自法國MOF G.J. Bellouet，G. Paris 和 J.M. Perruchon 的et Festival de Tartes 一書，牛油香濃，包身軟滑，但是魔鬼包之一，每年聖誕前後總是很想吃它呢。

Brioche

 

Ingredients:

1.     Bread Flour              50%

2.     Cake Flour               50%

3.     Milk                           5%

4.     Fresh Yeast              3.5%

5.     Salt                           2.5%

6.     Sugar                        12%

7.     Egg                           60%

8.     Butter                       60%

Method:

Beat the first seven ingredients to a good elasticity.  Incorporate the butter and continue to knead until the dough comes away from the sides of the bowl and no longer sticks to the hands.

Temperature of the dough at the end of kneading : 22 to 23℃ (Always use cold egg out of the refrigerator)

Remove the dough to a larger bowl and allow to prove.  When it has double in size, knock the dough down and store in refrigerator, where it will rise as it is cooling.  When it has doubled in size, knock down again and cover the bowl with plastic wrap.  The dough is retarded at 5℃.  And can be formed the following day.  It is also possible to form and shape the same day.

Mould for brioche.

Brush the dough with egg wash carefully and bake in a 170 ℃ preheated oven about 20 mins.