Brioche
1.
In addition to the butter, put the other ingredients of the dough into the bread machine, start the kneading program and knead for 15 minutes, press the stop button, and put in the softened butter. (This bread has a high liquid content and is very sticky. It is not recommended to knead it by hand, it will make you mad.)
2.
Restart the kneading program to the end, 30 minutes. This dough will easily come out of the glove mask.
3.
The kneaded dough will continue to ferment in the bread machine for 1 hour, and ferment to twice its size. Dip your fingers into the dough and pull it out. It will be fine if the holes do not rebound and the dough does not collapse. (Rebound means insufficient fermentation, and collapse means excessive fermentation.)
4.
Take out the dough, sprinkle a little hand powder on the chopping board, press to exhaust, divide into six equal parts, knead and relax for 10 minutes.
5.
Take a piece of dough, roll it out, and fold it in three.
6.
Then roll it out into a rectangle with the same width as the toast mold, and roll it up.
7.
Discharged in the toast mold. (2 450g toast molds)
8.
Cover with plastic wrap and ferment in a warm place until 8 minutes full.
9.
Brush with egg liquid, cut a knife in the middle with scissors, and put a small strip of butter on it.
10.
Preheat the oven to 350F/180C, bake for 35 minutes, and cover with tin foil after baking for 10 minutes to prevent the color from becoming too dark. Put a piece of tin foil at the bottom of the oven to prevent the butter from melting and dripping. (My first experience with putting too much butter. 😅)
11.
Unmold immediately when out of the oven, and place on the grill to cool.
12.
It's very soft and silky, and it's so delicious as a gift.
