Poor man's version of Briosio

Overview

The life of the poor is the most worry-free. Poor Man's Brioche's dough is particularly suitable for making plain toast or sandwich bread because it is by far the easiest version to work with. This bread is still a rich bread, with butter accounting for more than 20% of the flour, but it lacks the texture of melt-in-your-mouth butter compared to breads with a higher fat content. From rich to poor, the amount of butter is greatly reduced, but the amount of eggs does not seem to have changed much. 100 grams of flour basically uses about 1 egg. From this point of view, the poor people's version of Brioche has more of the flavor of eggs, while the rich people taste the rich aroma of butter. Poor people do not have refrigerators, 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. Continuing with the drilling and shaping method, I feel that this method is easier and more convenient to do. However, there are still some unexpected situations that occur. After the dough expanded, the big head tilted to one side. After baking to a golden color, it reminds people of the various Arhats in the Luohan Hall. When it comes out of the mold, you can't help but want to shout - Chicken, run!

Tags

• baking
• children
• afternoon tea
• fast food
• butter
• egg
• high gluten flour
• sugar
• dry yeast
• milk
• salt

Ingredients

Steps

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

   

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

   

3. 3 Pour in milk

   

4. 4 Stir into a smooth batter

   

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

   

6. 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. 7 Add eggs to sponge starter

   

8. 8 Mix well

   

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

   

10. 10 Pour in starter mix

    

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

    

12. 12 Stir into a uniform dough and let it sit for 5 minutes

    

13. 13 Start the dough mixing process, add butter in 4 batches and stir

    

14. 14 Becomes smooth and soft dough

    

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

    

16. 16 The dough has grown

    

17. 17 Divide into 6 equal parts and round

    

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

    

19. 19 Poke a hole in the thick end

    

20. 20 Drill the thin end into the hole from below

    

21. 21 Organize into spherical shape

    

22. 22 Put it into the mold and place it on the baking tray for final fermentation

    

23. 23 When the dough grows, brush the surface with egg wash and continue to rise for 15-30 minutes

    

24. 24 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15-20 minutes

    

25. 25 The surface turns golden brown and comes out of the oven

    

26. 26 Unmold and let cool