Unmissable stringy brioche.
1. -make sure all ingredients are at room temperature
2. -Knead the dough for 5 minutes in the robot at speed 3.
3. -after 5 minutes add 50 gr of soft butter.
4. -Knead the dough for 10 minutes in the robot at speed 6.
5. -after 10 minutes of kneading, knead the dough one last time for 5 minutes at level 8.
6. -5 minutes later, cover well, and leave to rise in a warm room for 1h30 to 2h.
7. -2 hours later, degas the dough, then form a ball.
8. -spread the dough to approximately 20 cm in diameter.
9. -make a hole with your finger in the center of your dough, and spread your dough slightly to get a bigger hole.
10. -brings the outline of the dough from the center to the outside.
11. -then sealed the outside to bring back to the center
12. -once finished we will now pinch the two ends which were on the inside and the outside. do not hesitate to pinch strongly.
13. -place on the dough in a mold and leave to ferment for 1 hour.
14. -1 hour later brush the brioche with 1 egg yolk and 1 tbsp of milk
15.- with a pair of scissors cut out the outline to give small teeth.
16. -Bake at 180°C static for 30 minutes + or - depending on your oven
17. - leave to cool well before unmolding.
🔴Recipe:
100 ml of milk
1 egg
250 gr of flour (2.5 glasses)
50 soft butter
40 gr sugar
10 gr fresh yeast
half a teaspoon of salt
For the top of the brioche:
1 egg yolk
1 tablespoon of milk
cooking:
180°C for 30/35 minutes
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