Wednesday, May 6, 2015

Brioche Loaf 布里欧土司



Brioche bread is an highly enriched bread with a high proportion of eggs and butter. This bread has the richer aspect of a pastry, somewhat similar to french croissant despite it being made in the same way as any ordinary bread. 

Unlike french pastry whereby the butter is added and rolled onto the pastry dough, butter can be added almost immediately along with the other ingredients during the early process of making Brioche bread. It high content of eggs and yolks actually helps to emulsify and bind the fat into the dough.  

Since I have my bread loving buddy over in Jakarta last week, I couldn't be more please to tune to bread making mode.  

Brioche Loaf 布里欧土司
Recipe Adapted from 周老师的美食教室

Ingredients
(A) 
136g Milk
5g Instant Yeast
440g Bread Flour
136g Whipped Cream
2   Grade A Eggs
48g Castor Sugar
6g Salt
     
(B)     
48g Unsalted Butter

(C)
30g Golden Raisins

Method

Combine all ingredients from (A) & (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

Add (B) butter and slowly increase the speed to medium for approx.  15-18 mins, until a smooth window pane effect is formed. 

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size. 

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

Punch down the dough. Divide dough into 2 equal portions and mould it round. Let it rest for another 15 mins.

Lightly dust the work top with low protein flour, using a rolling pin, roll out each dough into a 12x36cm rectangle. Roll up the the rectangular dough like a roulade and place in a well greased 13x22cm bread loaf pan. Tuck the ends down.

Repeat the same process for the balance dough.

Spray some water over the dough with a fine mist nozzle. Proof the final bread dough in the bread loaf pan for 1-2 hours or until it reaches the brim of the bread pan. 

Lightly sprinkle the dough surface with water and bake the bread at the lowest rack of a preheated oven at 175C degrees for 38 mins. The bread top will start to brown after 25 mins of baking.

Remove bread mould from heat and transfer the bread onto a wire rack for cooling.


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