Brioche – brioche of France-You Are Foodie

By Bridget
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Brioche – brioche of France

Brioche has seen many prescriptions, of which the French wrote the most butter.Today we use the French 100% butter recipe. There is also a 150% butter recipe in the same book. Let me think about itThe phrase "why not eat cake without bread" makes brioche world famous.Indeed, brioche is delicate and sweet. It is soft inside and crisp outside like a song.The magic of butter, such as eulogy, can not help being fascinated by her.Is it cake or bread? In short, it is delicious.Brioche should be gourd shaped.Because of the large amount of bread made today, it was directly put on the chieftain mold and made into a neutral chieftain brioche.Sliced bread for breakfast, whether spread with jam, cream cheese or nutella of Ferrero, or nothing, or spread with cheese and ham, can give people a happy start

Main Ingredients

butter 250 g
flour 250 g

Auxiliary Ingredients

milk A moderate amount of
Whole egg liquid A moderate amount of
egg 2
Dry yeast 4 g

Step 1 . Take the butter out of the refrigerator, cut it into small pieces or slices, and soften it& lt; br /> Take 2 tablespoons of milk and mix with dry yeast. Take 62 grams of flour and milk mixed with yeast, and roughly knead them evenly. Then add an appropriate amount of milk until it becomes a soft, but shaped ball dough. Put on a wet cloth and ferment in a warm place for about 30 minutes.

Step 2 . During this period, roughly mix the remaining flour with 1 egg. Then add another egg and mix well. Add sugar, salt and 40g milk and mix well.

Step 3 . Add the soft butter to the dough piece by piece and stir well each time. Finally, tear the flour seeds prepared in step 1 into small pieces and add them to the dough. First crush them by hand, and then mix them thoroughly and evenly with a blender. Sprinkle a thin layer of flour on the dough, put on a wet cloth, and ferment for 4 hours.

Step 4 . The dough increased significantly after 4 hours. Knead the dough and exhaust the gas produced in the fermentation process. Put on the cloth and continue to ferment for 2 hours. Coat the inner wall of the toast mold with butter, and lay baking paper on one side, taking care not to have wrinkles. Pour the dough into the mold. The dough continues to relax for about 1 hour, and when the volume increases by about 1/3, you can brush the egg liquid.

Step 5 . Preheat the oven to 180 degrees and bake for 20 minutes. Then the color should be dark enough, cover with tin foil, turn 150 degrees and continue to bake for 10 minutes.

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