Chinese Food
Classic French class bread brioche
(110415 views)
If you're eating a brioche, there's a real class problem. Because the proportion of butter used is different. Brioche bread itself is divided into several classes. Those with a butter ratio of 20% are called the poor's version of brioche. Those with a butter ratio of more than 70% are called the rich's version of brioche. Those between the two are also called the middle-class brioche. The poor version will have less fat, more chewy and soft inside; the rich version will have a cloud like soft taste due to its high fat, while the middle class will have both. You can guess. What class of briotheus is sharing for you today?
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:Use the after oil method (after butter) to stir the dough to the full stage.
Step3:The dough is arranged into a circle. The temperature of the dough is measured. The temperature is about 25 ℃.
Step4:After 60 minutes of basic fermentation at 25 ° C and 75% humidity, the flat exhaust pair was put into the refrigerator and refrigerated (5 ° C) for 1518 hours.
Step5:Divide the fermented dough into 50g pieces.
Step6:Stretch the dough around by hand to make it smooth and tight.
Step7:Square it. Relax at room temperature for 30 minutes.
Step8:Round the dough with good relaxation.
Step9:Wake up for 30 minutes at 25 ℃ and 75% humidity.
Step10:The dough is round. Touch the bottom of the dough a little. Put it in the baking tray.
Step11:Ferment for the last 60 minutes at 30 ℃ and 75% humidity.
Step12:The final fermented dough is coated with whole egg liquid.
Step13:Scissors cut the cross on the dough surface.
Step14:Preheat the oven at 210 ℃ and 160 ℃ for 1012 minutes.
Step15:If you want to know the secret recipe and more bread knowledge in the first time, please scan the QR code to pay attention to the secret Baker.
Cooking tips:1. How many loaves can I make? It can make 44 pieces of bread. 2. If there is no fresh yeast, can we change it to dry yeast? The amount of dry yeast is one third of that of fresh yeast. 3. Why do we need a cold fermentation after a fermentation? Because the flavor produced during cold fermentation will be better. There are skills in making delicious dishes.
