Brioche Bread
1.
Put the middle-seed ingredients into the bread machine and kneading the noodles, and then leave the noodles for more than 2 hours after mixing for 15 minutes
2.
Sweet dough configuration materials can make 9 meal packs, take 50g dough
3.
After the two-hour fermentation of the middle seed material is completed, the main dough is mixed, the main dough material is put into the bread machine, and the sweet bun dough and the middle seed material are added (tear into small pieces and added to the main dough and noodles). The main dough is in the process of mixing After 15 minutes, add salt, butter and white oil, take out the kneaded dough and put it in a basin
4.
Use the waste heat of the bread box to ferment for 20 minutes
5.
Divide into a group of 80g, a total of 7 groups, relax and rest with a wet cloth
6.
Cut 10g from 80g and round
7.
Put your hand in the middle of the big ball and put the small circle
8.
Finish the look
9.
Can also be olive-shaped into cream rolls
10.
Perform the second fermentation for 1 hour or put it in the fermentation tank for 40 minutes to double the size of the dough
11.
Fermentation is complete
12.
Coat the egg mixture, preheat the oven for 10 minutes, the upper temperature is 175 degrees, the lower temperature is 190 degrees, and bake for 20 minutes
13.
Brioche bread with a lovely shape of Nasson
14.
Belongs to a European milk bread
