O, this is just my brioche recipe. According to Wikipedia, Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.
I combined the tangzhong method with brioche. So this bread has the taste of brioche but the texture of soft Japanese bread. Flavourful and palatable!
I looked through the fridge and used whatever is in it to make the brioche today: cream and I had some leftover beaten eggs. At the same time, my weighing scale ran out of battery, so I used spoons and measuring cups instead. So the measurements here reflect that. Note that for brioche, the standard French ratio for flour to butter is 5:1.
These turned out with the outside a bit more like pastry, and the inside still very soft. Great for cinnamon rolls and sweet bread varieties.
The dough is properly proofed if you stick a finger in it and a dent that does not retract forms.
1.5 Tbsp Bread Flour
7.5 Tbsp Water
115g Made up of 2 eggs + cream
7 g or 11/2 tsp yeast
1 tsp Bread Improver (optional)
210g or 11/2 cups Bread Flour
56g or 1/2 cup Plain Flour
1/2 tsp Salt
30g or 3 Tbsp Sugar
20g Milk Powder
- Mix flour with water until dissolved, then cook till it reaches 70C. You will know when it has thickened and forms a paste. Do not let it boil.
- Refrigerate or freeze immediately to 3C.
- Mix everything, including the roux but excluding the butter into a bowl and knead using a machine or by hand until elastic, or about 6 minutes, midway, add the butter. On the thermomix, it is a total of 7.5 minutes on knead mode.
- You can prove this twice. First proof: leave it in a 40C oven to proof until double. It took me an hour. The dough is ready when it leaves a dent that does not retract when a finger is pierced through it.
- If proofing once, then the above step can be skipped, go straight to shaping the dough.
- Shape and then second proof again until double. It took me 45 minutes. This proofing time changes everyday even in the same kitchen as the conditions can be very different.
- Bake at 200C in a fan-forced oven for 9 minutes for small buns, and for loaves, it takes another 30 minutes to proof and 25 minutes to bake,.
- Enjoy them!
If you want to learn how to braid all sorts of challah, 3 or 4 or 5 or 6 all the way to 9 strands, here’s is nice video to help you.