Brioche Toast

Overview

Brioche is a traditional French sweet bread with a long history. Its biggest feature is that it has more eggs, more butter and no water. Although the formula does not contain a drop of water, the prepared bread is not greasy at all, crispy on the outside, soft on the inside, and has a soft texture, similar to cake, and is very delicious. In an era when supplies were relatively scarce, only nobles could afford this kind of bread. What I would like to introduce to you today is brioche 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 a moderate sweetness and is suitable for most Chinese tastes. Let’s take a look at how to do it next. The marked amount can make two 450g toasts. Chef machine - ACA Chinese style chef machine DC850. Toast box, kitchen electronic scale, kitchen timer, mixing bowl, kneading surface, measuring cup, oven thermometer - Chefmade

Tags

• baking
• breakfast
• coconut
• high gluten flour
• high temperature resistant pearl sugar
• unsalted butter
• white sugar
• whole egg liquid
• yeast powder
• salt

Ingredients

Steps

1. 1 Weigh and prepare various materials and molds. Butter is softened at room temperature.

   

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

   

3. 3 First mix at slow speed for about 3 minutes to make the flour form a ball.

   

4. 4 Mix at medium speed for another 10 minutes to allow the dough to rise to an initial expanded state.

   

5. 5 Add the softened butter in two batches and beat on high speed until the butter is completely absorbed.

   

6. 6 Cut a piece of dough and you can pull out a thin and unbreakable glove film. The dough has reached a fully expanded state and the kneading is completed.

   

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

   

8. 8 Take out the refrigerated fermented dough and bring it back to temperature.

   

9. 9 Divide into 12 small dough balls of about 75 g each.

   

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

    

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

    

12. 12 When the dough has doubled in volume, take out the mold, brush the surface with egg wash, and sprinkle with coconut and pearl sugar for decoration.

    

13. 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. 14 Take out the baked toast, unmold and let cool.