Brioche Toast

Name: Brioche Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 10g yeast; 100g White sugar; 8g salt; 220g Whole egg liquid; 200g Unsalted butter; Some Whole egg liquid (decoration); Some Coconut or chopped nuts; Some High temperature resistant pearl candy

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Briouxiu is a traditional French sweet bread with a long history. Its biggest feature is "more eggs, more butter, and no water." Although the recipe does not contain a drop of water, the finished bread is not greasy at all. It is crispy on the outside and soft on the inside. It has a soft texture, similar to a cake, and is very delicious. In an era when materials were relatively scarce, only nobles could afford this kind of bread.

According to the different content of butter, Briouxiu can be divided into several types. The oil content of 50% is called "Festival Briouxiu"; the oil content of 70% is the top luxury version; the conventional type generally contains four oils. to make. If the oil content is less than 35%, it is not an authentic Brioche, but a "Viennese sweet bread". People who often make bread know that butter not only enhances the flavor of the dough, but also enhances the water retention of the dough, delays the aging of the bread, and makes the tissue softer and more fluffy. Therefore, the higher the butter content, the softer and fluffy bread moon, which is outstanding in terms of color, aroma, taste and shelf life.

Briouxiu's style also has its own characteristics due to different regions. Paris Briouche is usually a monk's bag; Nantes-style Briouche is usually a toast mold; Briouche in the Romance region is similar to a bread tower and will be squeezed into custard sauce to make fillings; Bordeaux In other regions, Briouxiu was made into the shape of a ring or crown, and there were also braided Briouxiu.

Today I will introduce you to "Brillouxie Toast". The original recipe comes from the master Alexandre Thabard. The ingredients and operating steps have been slightly adjusted to make it easier to operate. The finished product has moderate sweetness, which is suitable for most Chinese tastes. Let's take a look at how to do it next.

Ingredients: The indicated amount can make two 450g toasts.
Dough: 400 grams of high-gluten flour, 10 grams of yeast powder, 100 grams of white sugar, 8 grams of salt, 220 grams of egg liquid, 200 grams of butter.
Decoration: appropriate amount of whole egg liquid, appropriate amount of coconut paste, appropriate amount of heat-resistant pearl candy (not put).

Ingredients

400g High-gluten Flour
10g Yeast
100g White Sugar
8g Salt
220g Whole Egg Liquid
200g Unsalted Butter
Some Whole Egg Liquid (decoration)
Some Coconut Or Chopped Nuts
Some High Temperature Resistant Pearl Candy

Brioche Toast

1. Prepare various materials and molds for weighing. The butter softens at room temperature.

2. Install the dough hook on the cook machine, and then add the whole egg liquid, yeast powder, flour, salt, and sugar in the mixing tank.

3. Stir at a slow speed for about 3 minutes to let the flour form a dough.

4. Stir at medium speed for another 10 minutes to let the dough rise.

5. Add the softened butter in two portions and stir at high speed until the butter is completely absorbed.

6. Cut a piece of dough to pull out the thin, unbreakable glove film, the dough has reached a fully expanded state, and the dough is complete.

7. Put the mixed dough (the surface temperature is about 23 degrees) into a fresh-keeping bag, squash it, and put it in the refrigerator to ferment for 2 hours.

8. Refrigerate the fermented dough and take it out and arrange it to warm up.

9. Divide into 12 small dough pieces of about 75 grams each.

10. Round each small dough into two non-stick toast molds.

11. Set the fermentation temperature of the household oven to 26 degrees, and at the same time put a cup of about 60 degrees of warm water, and put the toast in the oven for final fermentation.

12. When the volume of the dough has doubled, remove the mold, brush the surface with egg wash, and sprinkle with decorated coconut and pearl sugar.

13. Set the oven to 175 degrees, heat up and down at the same time, put in the toast, and bake for about 30 minutes.

14. Take out the baked toast, unmold and let it cool.

15. finished.

Tips:
1. Because Briouxiu dough uses whole eggs, does not contain water, the dough hardness is high in the early stage, and the fat content is high after adding butter, so there are requirements for kneading strength and dough temperature control. It is necessary to choose a cook machine with high efficiency in mixing noodles to shorten the mixing time as much as possible, which is more conducive to controlling the temperature of the noodles to avoid oil. The model of this cook machine I use is ACA brand DC850, which can produce film in about 20 minutes, and can make 2 450g brioche toasts in one kneading process.
2. Storage method: sealed and kept for one week in a cool and ventilated room temperature.