Chinese Food
Brio mends bread
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What I'm sharing with you today is a French bread brioche. This bread is characterized by no need of a drop of water. It relies on a lot of eggs, butter and a little milk and flour. The skin of the finished product is golden. The internal organization is as soft as fluffy cotton wool. It's like a cake at the entrance. Brioche bread is distinguished according to the proportion of butter in the formula. Over 70% of the bread is for the rich, about 50% for the middle class, and about 23% for the poor. Different versions will also have different tastes. The higher the amount of butter is, the more difficult it is to control the dough. Here is the poor version. The proportion of butter is 25.75%.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients for the dough. I use the high gluten wheat flour in the golden dragon fish baking powder. The finished product is fragrant, soft and easy to draw. The butter should be softened and reused in advanc
Step2:Pour the whole egg liquid and milk into the bread barrel of the toaster. Put the salt and sugar diagonally. Put half of the butter (30g)
Step3:Pour in the bread powder
Step4:Make a hole in the middle of the bread flour. Add dry yeast powder
Step5:Select the kneading procedure of the bread machine and start kneading. Put in the remaining butter after the kneading procedure. Continue to select the kneading procedure
Step6:The dough is very smooth after the kneading procedure. Select the fermentation procedure to start fermentation
Step7:The dough is fermented to 22.5 times the size. If you poke a hole in the middle, it will not shrink
Step8:Select the kneading procedure, knead the dough for 5 minutes, exhaust the air, and then divide it into six equal parts, knead them one by one, and put them into the toast mold
Step9:Put it into the oven for secondary fermentation, fermentation to 8 points full
Step10:When the dough is fermented for the second time, the surface decoration materials can be prepared, and the honey and water can be mixed evenly for standby
Step11:Take it out when the fermentation is 8 minutes full. Preheat the oven at 175 ℃ for 8 minutes
Step12:Put it in the preheated oven. 175 ℃ for 20 minutes. Color it halfway to the extent you like, and then cover the tin paper
Step13:Bake and take out. Brush honey water on the surface while it is hot. Seal immediately after cooling
Step14:Finished product
Step15:It's incredibly soft. It's like fluffy cotton. It's soft and fragrant.
Cooking tips:1. The temperature of each oven is different. The baking time is increased or decreased according to the actual situation; 2. The water absorption of different flour is different. The amount of milk is increased or decreased according to the actual situation; 3. When baking, when the dough is colored to the extent you like, remember to cover the surface with tin foil paper to avoid over coloring; 4. The fermentation time is generally about 1 hour. When the weather is cold, it is about 1.52 hours. The second fermentation can be completed at 8 minutes It's all a little too hairy. Then it's almost put into the heating pipe of the oven when baking. Ha ha; 5. Butter should be softened and then mixed with noodles. This way, the dough is easy to mix. There are skills in making delicious dishes.
