Chinese Food
Brio's braided bread
(164862 views)
Brioche & quot; is the noble bread that everyone in France can afford. It is an enriched bread. It needs a lot of eggs instead of water. The butter content accounts for more than 20% of the weight of flour. Therefore, the expensive butter materials make it divided into three different versions: ordinary version, middle-class version and royal version. The regular version is relatively chewy. The wheat flavor is still preserved. The taste of the Royal version is as soft as clouds. The fragrance is full. The middle-class version is in between. Braided bread is a kind of brioche bread. They are usually called according to the number of dough used. The more common is 1 to 10 braids. With the increase of the number of strands, the difficulty of braiding bread will be increased accordingly. Braiding. It's easy to say. But it's a mental job. If you make a mistake, the shape of the whole bread will become awkward. So in some professional bread skills
Cooking ingredients
Cooking Steps
Step1:Add the dough materials other than butter and fresh yeast into the mixing barrel of the cook machine. Turn on the low level and knead into dough. Turn to the middle level and continue kneading until the basic expansion stage.
Step2:Boil the fresh yeast with a small amount of water and add it to the dough.
Step3:Continue to blend at low speed and turn to medium speed kneading to smooth.
Step4:Add butter in several times. Because of the large amount of butter, it must be added in several times. After all butter is absorbed slowly, turn it to the middle and high speed and knead it to the full expansion stage.
Step5:The dough has a very good ductility. The temperature of the dough should be about 25 degrees.
Step6:Fold the dough and put it into the fermentation box. Put it in a sealed cover and refrigerate for about 2 hours.
Step7:When the temperature of the cold fermented dough is restored to about 15 ℃, it is divided into about 180g each. After slightly exhausting, it is rolled and covered and relaxed for 20 minutes.
Step8:Roll the loose dough into an oval shape.
Step9:Turn it over and lay it horizontally.
Step10:Roll into a cylinder by folding and pressing. Cover and relax for about 15 minutes.
Step11:Fold and press the loose dough again.
Step12:. rub into a strip of about 55cm.
Step13:Braid the dough as shown.
Step14:Drain the dough intervals into a greased pan.
Step15:Cosco100a fermentation tank. Set the temperature to 30 ℃. Add water to the bottom and humidify it. Put it into the dough. Carry out the second fermentation to about 1.5 times the size.
Step16:Evenly brush the surface of fermented dough with whole egg liquid.
Step17:Co750a intelligent oven. Heat up and down 190 degrees in advance. Put the baking tray in the middle layer. Adjust the temperature to 190 degrees. Heat down 170 degrees. Bake for about 15 minutes until the bread surface is golden.
Step18:Finished produc
Step19:More recipes and roasted dry cargo. Welcome to the official account [COUSS].
Cooking tips:1. Due to the different water absorption of each flour, please do not add all the liquid materials at one time. Please increase or decrease according to the dough status. 2. Brioche bread is refrigerated and fermented. The temperature control is lower. It is better to operate than the back shaping. The shape of bread is better to maintain. 3. Brioche bread. The material contains a lot of milk, eggs and butter. No water added. The product is full of milk flavor. 4. Brio dough has a high oil content. It needs to be added in several times when adding butter. 5. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
