Brioche Bread

Name: Brioche Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 103g Whole egg liquid; 70g milk; 2g salt; 40g White sugar; 250g Arowana bread with wheat flour; 60g Unsalted butter; 4g Dry yeast powder; 10g honey; 10g water

by Anbao's Tiger Mom

5.0 (1)

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Difficulty

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Serving

Today I will share with you a piece of French bread---Brioche. The feature of this bread is that it does not require a drop of water, and relies on a large amount of eggs, butter and a little milk to make the dough. The finished product has a golden skin and a soft internal structure. Like fluffy cotton wool, it melts in the mouth like a cake.
Briouxiu bread is differentiated according to the proportion of butter in the recipe. The rich version is more than 70%, the middle-class version is about 50%, and the poor version is about 23%. Different versions have different tastes. The difference. The higher the amount of butter, the more difficult it is to control the dough. The next one is the poor version, and the butter ratio is 25.75%. "

Ingredients

103g Whole Egg Liquid
70g Milk

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2g Salt

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40g White Sugar

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250g Arowana Bread With Wheat Flour
60g Unsalted Butter
4g Dry Yeast Powder
10g Honey
10g Water

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Brioche Bread

1. Prepare the ingredients for the dough. The bread flour I use is the high-gluten wheat flour in the Arowana baking powder. The finished product is soft and delicious and easy to draw. The butter should be softened in advance before use;

2. Pour the whole egg liquid and milk into the bread bucket of the bread machine, put the salt and sugar diagonally, and put half of the butter (30g);

3. Pour in bread flour;

4. Dig a hole in the bread flour and add dry yeast powder;

5. Select the kneading program of the bread machine to start kneading, add the remaining butter after the kneading program ends, and continue to select the kneading program;

6. After the kneading process, the dough is very smooth, select the fermentation process to start fermentation;

7. The dough is fermented to 2-2.5 times as big, just poke a hole in the middle without shrinking;

8. Select the kneading program to knead the dough for 5 minutes to exhaust, then divide it into six equal parts, knead them one by one, and put them into the toast mold;

9. Put it in the oven for secondary fermentation, and ferment to 8 minutes full;

10. When the dough is fermented for the second time, you can prepare the surface decoration materials, mix the honey and water evenly and set aside;

11. Take it out when the fermentation is 8 minutes full, and preheat the oven at 175 degrees for 8 minutes;

12. Put it in the preheated oven, 175 degrees for 20 minutes, and cover with tin foil after applying the color to your liking halfway;

13. After baking, take it out, brush honey water on the surface while it is hot, and seal it immediately after cooling;

14. Finished product

15. Unbelievably soft, like fluffy cotton, soft and fragrant.

Tips:
1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation;
2. Different flours have different water absorption, so the amount of milk should be increased or decreased as appropriate;
3. When baking, when the dough is colored to your liking, remember to cover the surface with tin foil to avoid over-coloring;
4. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours, the second fermentation will be 8 minutes full, I have a little overdone, and then it almost reaches the heating tube of the oven when it is baked, haha ；
5. The butter should be softened before mixing, so that the dough is easy to knead.