[Tomato Recipe] Brioche Bread—Classic Rich Bread

Overview

Speaking of Brioche, this bread has a lot of history. It is a classic rich bread. There are many rumors about it. You can search it on Baidu or check bread books. This bread is very interesting. According to the amount of butter in the recipe, it is divided into rich Brioche, middle class Brioche, and poor Brioche. The amount of butter in the bread is so large that people don't regard this bread as bread, but eat it as a snack. This is why the classic Brioche is made of a tart mold. You can also call it: Brioche tart. Remind everyone: the higher the butter content, the more difficult it is to operate the dough. If you are not very experienced in making bread, it is recommended to try the poor man’s version of brioche (just reduce the amount of butter added to the dough in half)

Tags

• baking
• bread
• butter
• egg
• high gluten flour
• low gluten flour
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Follow the recipe (hand kneading or bread machine kneading) and knead the dough to the complete stage. First fermentation: room temperature is about 27 degrees for 90 minutes (no need to double the size). After deflating, place it in the refrigerator for 18 hours (the purpose of refrigeration is to make the fermentation aroma stronger, and the refrigerated dough is easier to handle). Take it out and press to deflate

   

2. 2 Divide into 35g pieces and roll into a round shape (according to the size of the mold, 35g chrysanthemum egg tart mold can make about 20 pieces, or it can be divided into 40g pieces)

   

3. 3 Then divide it into two again, the small one takes up about one-quarter to one-third of the big one, cover it with plastic wrap and let it rest for 15-20 minutes

   

4. 4 Grease the mold with softened butter during the resting period

   

5. 5 Make holes in the dough with your hands

   

6. 6 Shape the small dough into a drop shape

   

7. 7 Embed into large dough and adhere firmly

   

8. 8 Put into egg tart mold, or other mold

   

9. 9 After secondary fermentation until doubled in size, apply egg liquid and set to 190 degrees for 13 minutes