Brioche hand-shredded toast

Overview

Brioche is a very iconic European traditional heavy-fat bread. It usually uses a large amount of egg liquid instead of water and flour, and contains a lot of butter. The difference between the rich and the poor at that time was directly reflected in the food. The butter content of the dough used today is 43%, which is close to the amount of butter of the middle-class version. This is a somewhat luxurious bun. In fact, I have always wanted to make it. I did not choose an overly complicated fermentation method, and the dough produced directly is still great. Due to the high butter content, the operation is difficult. Please read the tips carefully. Wunuo 320g small toast box for two portions

Tags

• baking
• high gluten flour
• high sugar tolerant yeast
• milk powder
• unsalted butter
• whole egg liquid
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix all the dough ingredients except butter and knead into dough. Knead the dough until it becomes a thick film. Start adding butter in batches and continue kneading until the butter is completely blended. A relatively strong transparent film can be pulled out. I added 140 grams of butter in at least 6 times, and the room temperature was only 18 degrees

   

2. 2 Cover the kneaded dough with plastic wrap and place it in a warm place for basic fermentation

   

3. 3 Ferment until 2.5 times

   

4. 4 Press the dough to release the air

   

5. 5 Divide the dough equally into 16 small pieces of about 45 grams each

   

6. 6 Roll into balls, cover and let rest for about 5 minutes

   

7. 7 Round it again and put it in the toast box

   

8. 8 Place it in an environment with a temperature of 37 degrees and a humidity of about 75% for final fermentation. Just touch the dough lightly with your hands and it will not rebound

   

9. 9 Place into the preheated oven and bake at 180 degrees for about 28 minutes

   

10. 10 Out of the oven

    

11. 11 Demold cooling