Mini Rich Edition Briouxiu

Name: Mini Rich Edition Briouxiu
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 46g egg; 90g High-gluten flour; 7g granulated sugar; 2g salt; 90g butter; 3ml Dry yeast; 22g Warm milk

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

Briouxiu is the criterion for all rich breads. . . . The characteristics are: a small amount of sugar, a large amount of eggs and a lot of butter-at least more than 20% (the proportion of the weight of the flour), usually 50% or more. I rarely see a commercially produced Briouche containing more than 75% butter, but I have seen a recipe that uses 100% butter. There are countless versions of Briouxiu. Some are made of sponge starter or other starters, some are made by direct dough method; some are directly fermented, then shaped and baked, and some require overnight refrigeration. "
I once did Briouxiu in "The Most Detailed Bread Making Textbook". Butter accounted for about 50%, fermented directly, and refrigerated overnight. "The Apprentice Baker" provides three versions of Briocchio, you can choose the amount of butter added according to your needs. According to Queen Mary, I call them the rich version Briocchio and the middle class respectively. Briothe and the poor version Briothe." Their difference is more mainly reflected in the amount of butter. The proportion of butter is 100%, 50%, 25%, approximately.
The amount of butter in the rich version of Brioucio is shocking. In the beginning, I wanted to go from poor to rich and gradually move towards a well-off society. After a closer look, the rich version of Briouxiu had a refrigerated overnight stage, which seemed to be easier to operate in terms of time arrangement, so he decided to go from rich to poor. . . .
Calculated and calculated, dividing the original amount by five, and one-fifth of the amount, about 100 grams of flour, actually used 90 grams of butter. According to the original recipe, distribute 3-5 Briouciou tarts, each containing at least 20 grams of butter. If you eat one, don't eat any fat on this day. Simply make it into a mini version, 100 grams of flour, 90 grams of butter, divided into 9 Briouxiu. 10 grams of oil is easier to accept.
The temperature is relatively low and the dough rises very slowly. I want to see what the natural fermentation of heavy oil dough will be like at such a temperature, and how long it takes. It happened to be lazy again, and the body was too lazy to move. Fully let it go, let it stay alone for nearly two nights a day. As a result, it was obviously very tired and tired, and its head fell into its neck. Well, that can only be done. After baking, although it only nodded slightly, its petite figure still made people feel lovely.
Rich, Briouxiu. . . "

Ingredients

Mini Rich Edition Briouxiu

1. Sponge starter: 12g high-gluten flour, 3ml dry yeast, 22g warm milk

2. Pour all the ingredients into the bowl

3. Stir well

4. Cover with plastic wrap and ferment until the starter swells

5. Main dough: 46 grams of eggs, 90 grams of high-gluten flour, 7 grams of sugar, 2 grams of salt, 90 grams of butter

6. Add eggs to the sponge starter

7. Stir well

8. Pour the flour, sugar and salt into the bread bucket and mix well

9. Pour the starter mixture

10. Put it in the bread machine and start the dough mixing program

11. Stir it into a uniform dough, leave it for 5 minutes

12. Start the kneading program, add butter 4 times and stir

13. Become smooth and soft dough

14. Take it out, put it in a square box, and spread it out into a large and thick rectangle. Cover with plastic wrap and put in the refrigerator overnight

15. take out

16. Divide into 9 equal parts and round

17. Roll and press with the edge of the palm of your hand to divide the dough into two connected large balls and small balls

18. Put in the mold

19. Holding the small ball, press the big ball with your fingertips to form a shallow groove

20. Insert the ball into the groove

21. Put it in the baking tray for the final fermentation

22. Dough rises, brush the surface with egg wash, continue to proof for 15 minutes while preheating the oven

23. Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 15 minutes

24. Golden surface, baked

25. Demould immediately and eat after cooling

Tips:
The shape of the bread can be adjusted and changed according to your preferences.
The baking time and firepower need to be adjusted according to the size of the dough.
If you use a non-stick mold, you need to grease the surface of the mold to facilitate demolding.