Dough Ingredients:
High-gluten flour: 500g; Milk powder: 30g; Yeast: 5g; Sugar: 50g; Salt: 5g; Egg yolk: 55g; Whole egg liquid: 155g; Milk: 150g; Light cream: 25g; Butter: 40g (original recipe 60g).
Brushing:
Egg liquid: as needed; Butter: a little.
Flavor: Sweet fragrance; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Detailed Steps for Making Brioche Bread
Except for butter, put all other ingredients of the dough into the bread machine, run a kneading program, press the stop button, add diced butter, restart the dough program and knead until finished.
Knead the dough well after 2 kneading programs. (One kneading program is 20 minutes, totaling 40 minutes.)
Stretch out a large thin film. (This is key to the soft and silky texture of the bread.)
Ferment until doubled in size. (Fermenting in the bread machine.)
Deflate, divide into 6 equal parts, cover with plastic wrap, and let it relax.
Take one portion and roll it out, pressing out any air bubbles along the edges.
Fold from top and bottom to the center. Let it relax for 15-20 minutes.
Roll one portion into a long strip, the same width as the toast mold.
Roll it up.
Place in a 450g toast mold.
Ferment until 80% full.
Brush with egg wash, make a cut in the middle, and place sliced butter on top. (Do not use too much butter, as it may leak out.)
Place in a preheated oven at 350°F (180°C) and bake for 40 minutes, covering with foil halfway through to prevent excessive browning.
Let cool after baking. It has an amazing rise.
Cake-like texture, very soft and fluffy.
Can easily rival a Brioche Bread from a top bakery. Give it a try now.
