Brioche bread

Overview

The bread has a cake-like texture, is very soft and silky, and has a rich egg formula with super explosive power. This recipe has a lot of liquid and the dough will stick to your hands, so you need hand powder when shaping. It is not recommended to knead the dough by hand, as it will become sticky and make you question your life.

Tags

• baking
• breakfast
• butter
• egg liquid
• egg yolk
• high gluten flour
• milk powder
• sugar
• whipping cream
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Except for the butter, put the other dough ingredients into the bread machine, start the kneading program, press the stop button, add the diced butter, restart the dough program and knead until the end.

   

2. 2 Knead the dough after 2 kneading cycles. (One kneading process lasts for 20 minutes, and it takes a total of 40 minutes.)

   

3. 3 Knead out a large film. (This is the key to soft and stringy bread.)

   

4. 4 Ferment until doubled in size. (Leavened in a bread machine.)

   

5. 5 Deflate, divide into 6 equal portions, cover with plastic wrap and let rest.

   

6. 6 Take one portion and roll it out, pressing to remove any air bubbles around it.

   

7. 7 Fold up and down to the middle. Let rest for another 15-20 minutes.

   

8. 8 Take one portion and roll it into a long shape, the same width as the toast mold.

   

9. 9 Roll up.

   

10. 10 Put into 450g toast mold.

    

11. 11 Ferment until 8 minutes full.

    

12. 12 Brush with egg wash, cut a knife in the middle, and put butter into strips. (You don’t need to put too much, as too much will cause oil leakage.)

    

13. 13 Place in the preheated oven and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 40 minutes, covering with tin foil to prevent it from browning too darkly.

    

14. 14 Take out of the oven and let cool. Super explosive power.

    

15. 15 Cake-like texture, very soft.

    

16. 16 It is completely comparable to 85 degree C brioche bread. Let’s do it quickly.