Poor Man's Edition Brioso

Name: Poor Man's Edition Brioso
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 104g High-gluten flour; 46g egg; 7g granulated sugar; 2g salt; 28g butter; 1/2 tsp Dry yeast; 28g milk

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

It’s still the most worry-free days of the poor.
"The poor man's version of Brioucio's dough is particularly suitable for making plain toast or sandwich bread, because it is the easiest version to handle so far. This bread is still a rich type of bread, and the proportion of butter in the flour exceeds 20%, but it is not Compared to those with higher fat content, it lacks the texture of melt-in-the-mouth butter."
From the rich to the poor, the amount of butter has been drastically reduced, but the amount of eggs does not seem to have changed much. For 100 grams of flour, about 1 egg is basically used. In this way, the poor man's version of Briouciu is more of the taste of eggs, while the rich people taste the aroma of butter.
The poor do not have a refrigerator, so the kneaded dough does not need to be refrigerated overnight, but can be fermented directly at room temperature. The fermentation time is of course related to the temperature. Continue to drill holes and plastic surgery, I feel that this method is easier and more convenient to do. However, there are still some unexpected situations. After the dough expanded, the big head was tilted to one side. After being baked into golden color, it reminds people of all kinds of arhats in Luohantang, but after getting out of the mold, they can't help but want to shout—chicken run! "

Ingredients

Poor Man's Edition Brioso

1. Sponge starter: 16 grams of high-gluten flour, 1/2 teaspoon of dry yeast, 28 grams of warm milk

2. Pour the starter flour and dry yeast into a bowl and mix well

3. Pour milk

4. Stir to make a smooth batter

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

6. Main dough: 46 grams of eggs, 104 grams of high-gluten flour, 7 grams of sugar, 2 grams of salt, 28 grams of butter

7. Add eggs to the sponge starter

8. Stir well

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

10. Pour the starter mixture

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

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

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

14. Become smooth and soft dough

15. Take it out, put it in a large bowl, cover with plastic wrap, and start basic fermentation

16. Dough grows up

17. Divide into 6 equal parts, round

18. Roll into a strip with a thick end and a thin end

19. Poke holes in the butt end

20. Drill the thin end into the hole from below

21. Organize into a spherical shape

22. Put it in the mold, put it in the baking tray, and carry out the final fermentation

23. When the dough grows up, brush the egg liquid on the surface and continue to proof it for 15-30 minutes

24. Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 15-20 minutes

25. The surface is golden brown and baked

26. Demoulding and letting cool

Tips:
The fermentation time depends on the actual temperature.
If a non-stick mold is used, it needs to be greased on the inner wall to prevent it from sticking to facilitate demolding.
The baking time needs to be adjusted according to the oven conditions and the size of the bread.