Mini rich version of Briosio
Overview
Brioche is the standard by which all rich breads are judged. . . . Characteristics: contain a small amount of sugar, a lot of eggs and a lot of butter - at least more than 20% (proportion of flour weight), usually up to 50% or even higher. I rarely see commercially made brioche with more than 75% butter, but I have seen recipes that use 100% butter. There are countless versions of brioche, some made with sponge starter or other starters, some made with direct dough methods; some fermented directly, then shaped and baked, and some require overnight refrigeration. Brioche, who once made "The Most Detailed Bread Making Textbook", has butter accounting for about 50%, fermented directly, and refrigerated overnight. "The Apprentice Baker" provides three versions of Brioche, and you can choose the amount of butter to add according to your needs. Following the words of Queen Mary, I call them Briosio for the rich, Briosio for the middle class, and Briosio for the poor. Their difference is mainly reflected in the amount of butter, which accounts for 100%, 50%, and 25% respectively, approximately. The amount of butter in the rich man's version of Briosio is shocking. At the beginning, I wanted to rise from poverty to wealth and gradually become well-off. Later, I took a closer look and found that the rich version of Briosio had a stage of refrigeration overnight, which seemed to be more convenient in terms of time arrangement, so I decided to go from rich to poor. . . . After calculating and calculating, I divided the original amount by five, and one-fifth of the amount, about 100 grams of flour, actually also used 90 grams of butter. Divide into 3-5 brioche tarts according to the original recipe, each containing at least nearly 20 grams of butter. Eat one and don't eat any more fat that day. Simply make it into a mini version, 100 grams of flour, 90 grams of butter, divided into 9 brioche. 10 grams of oil makes it easier to accept. The temperature is relatively low and the dough rises very slowly. I want to see what the natural fermentation of heavy oil dough will be like at such a temperature and how long it will take. I just happened to be lazy and too heavy to move. I let it go so much that I left it alone for almost two nights and one day. As a result, it was obviously very tired and its head was sunk into its neck. Well, that’s all. After baking, although it only nods slightly, its petite figure still makes people feel cute. Rich, Briosio. . .
Tags
Ingredients
Steps
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Sponge starter: 12 grams of high-gluten flour, 3 ml of dry yeast, 22 grams of warm milk
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Pour all ingredients into a bowl
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Mix well
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Cover with plastic wrap and ferment until the starter swells
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Main dough: 46 grams of eggs, 90 grams of high-gluten flour, 7 grams of sugar, 2 grams of salt, 90 grams of butter
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Add eggs to sponge starter
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Mix well
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Pour the flour, sugar and salt into the bread bucket and mix evenly
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Pour in starter mix
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Put it into the bread machine and start the dough mixing program
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Stir into a uniform dough and let it sit for 5 minutes
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Start the dough mixing process, add butter in 4 batches and stir
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Becomes smooth and soft dough
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Take it out, put it in a square box, and spread it into a large and thick rectangle. Cover with plastic wrap and refrigerate overnight
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Take out
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Divide into 9 equal parts and round
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Use the edge of your palm to roll and press to divide the dough into two connected large balls and small balls
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Put into the mold
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Hold the small ball and press the big ball with your fingertips to form a shallow groove
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Insert the ball into the slot
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Place into baking pan for final fermentation
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When the dough rises, brush the surface with egg wash and continue to rise for 15 minutes while preheating the oven
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Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes
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Golden on the surface, out of the oven
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Unmold immediately and serve after cooling
