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Below are the ingridients that are required to prepare a yummy Brioche Bread with Butter & Egg Yolk:
- Get 125 grams of Bread flour.
- Get 125 grams of All purpose flour.
- Use 30 grams of Sugar.
- Use 20 grams of Trehalose.
- Take 3 of Egg yolk.
- Get 80 grams of Unsalted butter.
- Provide 30 ml of Heavy cream.
- Take 1 of enough to make 160 ml when combined with egg yolk and cream Water.
- Use 4 grams of Salt.
- Take 4 grams of Instant dry yeast.
- Use 1 of to glaze Beaten egg.
Done with the ingridients? Below are the sequences on serving Brioche Bread with Butter & Egg Yolk:
- Beat the egg yolk well and mix with the cream and water..
- Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions..
- Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes..
- Leave everything in the bread maker until it's finished proofing..
- Once proofed, take out the dough, and punch it down to get rid of the gas. Use a scraper to divide the dough into 12, moulding them into rounds. Each round should weigh around 45 g..
- The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it. Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes..
- Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls. Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling..
- Make the lump quite narrow and put the dough into aluminium cups. Push the lump down gently to flatten a little. The butter will begin to melt here, so do this step as quickly as possible..
- Proof for a second time in the oven for 35 – 45 minutes at 35℃. When the dough has expanded 1.5x the original size it's ready. The picture shows the dough after the second proofing..
- Once proved, preheat the oven to 200℃. whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg..
- Bake for 12 minutes at 200℃. Please adjust the cooking time according to your oven. Once a nice golden colour, they're ready..
- This is how they look inside when baked. The inside is really chewy, and a nice yellow color, and the smell is fantastic..
The lengthy kneading process calls for a heavy-duty stand mixer with. Brioche is a rich French bread with a high butter and egg content. It has a dark, golden flaky crust and a tender crumb inside. Brioche can be made into a If brioche is on the menu, you bet I'm ordering it. Brioche's enriched yeast dough gets its color and flavor from the amount of butter and eggs in the.
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