Chinese Food
Brioche / French butterbread
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Brioche texture is between bread and cake. The high proportion of eggs and butter makes it have a unique rich taste. The buns of the hamburgers we usually eat are brioches. From the simplest bread form of flour + water in the 15th century, brioche, with the development of history, gradually added butter, eggs, sugar and other raw materials into the production, and gradually formed a golden crisp outer skin and soft inner shape. Brioche sometimes adds dried fruits, chocolate chips, or sauces to make them. Brioche has different taste and shape according to the proportion of flour and butter, but in either version, yeast is used and fermented at least twice. Recipe (can be made into about 9 buns)
Cooking ingredients
Cooking Steps
Step1:Heat the milk to a warm temperature. Pour into a large clean container. Add dry yeast. Stir gently. Let stand for 10 minutes. Let the yeast react with the milk.
Step2:Sift the flour. Pour in sugar and a pinch of salt. Set aside.
Step3:Add the egg to the yeast milk solution. Mix slightly with the egg beater.
Step4:Pour in half the flour. Continue mixing.
Step5:Add the softened little butter to the dough. Continue to stir. During this period, use a scraper to scrape the batter off the bottom and around of the container.
Step6:Pour in the remaining flour. Mix with an electric mixer until the material is completely mixed. The dough will be glossy.
Step7:During this period, use a scraper to scrape off the batter stuck on the bottom and all around of the container and stir it evenly.
Step8:The dough is shown in the figure below. The state with tendons is OK.
Step9:Spread butter on the inside of a large clean container. Put the dough in it. Cover with plastic wrap. Let it ferment in the refrigerator for at least 5 hours (or overnight).
Step10:Spread a layer of flour on a clean surface. Take out the fermented dough, arrange it into a long strip, cut it into 9 equal parts, and knead it into a ball. If the dough is too sticky, stick the flour slightly.
Step11:Spread a layer of butter around the 18 cm diameter cake mold (or Cupcake mold). Place 9 dough balls in the cake mold as shown in the figure. Cover with a layer of plastic film. Keep at room temperature for more than 2 hours. Let it ferment again to twice the original volume.
Step12:Preheat oven to 190 ℃. Brush the fermented dough with egg white.
Step13:Bake the mold in the oven for 20 to 25 minutes, or until the surface of the bread is golden.
Step14:Take out the toasted bread and place it for at least 20 minutes (this step is very important). Let it cool down a little before eating. If the bread is too dry, it is recommended to cut it and add ham or salmon, and then put on mayonnaise.
Step15:Delicacy and high quality recipes are for everyone to share. May, I once again opened a WeChat official account, May square cuisine. Welcome to our attention. All recipes are my original and repeated experiments. Please feel free to use them.
Cooking tips:The butter must be softened in the room temperature and then added to the dough. Otherwise, it is difficult to stir evenly. The milk should not be too hot. Otherwise, the yeast will lose its effect. Use your fingers to test it slightly. Warm it. Use a scraper from time to time during mixing with the electric beater. Scrape the dough off the bottom and around the container before continuing mixing. Sprinkle sesame or sea salt on the bread before the last fermentation to increase the taste. The baked bread must be placed for at least 15 minutes before eating. This can ensure that the protein and chewy texture in the bread are better preserved. There are skills in making delicious dishes.
