손반죽/ 버터향 가득 부드러운 브리오슈 식빵 만들기 ⎮ French Brioche
29 هزار بار بازدید -
4 سال پیش
-
🏡 Please turn on the
🏡 Please turn on the Subtitle function on YouTube for more details on the video
🏡 For more information and recipes, please click ▿ View more on down below
Hello guys, I am Casayun.
In this video, I’m going to show you how to make amazing Brioche dough at home!
The brioche bread is perfect for sandwiches, French toast and just to eat on its own.
It has a soft and fluffy texture, and a sweet buttery flavor.
The brioche dough is generally harder to work with due to the soft consistency than other bread dough,
However, you can knead the dough by hand, but you will need a patience to work the sticky, wet dough until you get the right consistency. But do not worry, I will show you how to make step by step from scratch!
So, please turn on subtitle function on video for more details and let’s get started !
If you have any questions, please leave a comment below.
Subscriptions and likes help me A LOT !
If you liked my video, Please subscribe 💕
More Home Baking Recipes👇🏻
🍞 Garlic knots Video
🍞 Super Soft Milk Bread 초보도 쉽게 만드는 부드러운 우유식빵 레시피 ⎮ 손반죽 빵 만들기
🍞 Savory Butter Bread 손반죽 결이 살아있는 고소한 버터식빵 만들기 ⎮ BEST Butte...
Brioche
1 loaf of brioche / 25x11x7(height)cm
- For the sponge
Warm milk 50g (40-43℃ / 104-110℉)
Instant dry yeast 4g (1tsp)
All purpose flour 50g
- For the dough
All purpose flour 330g
Sugar 40g
Salt 7g
Eggs 3 (175g)
Vanilla extract 1tsp
Unsalted butter 120g
- For the egg wash
Egg 1
Milk 1Tbsp
Prepare Before ✓
* Heat the milk warm. (40-43℃ / 104-110℉)
* Eggs and butter for at least 30 minutes at room temperature to completely remove coldness. (butter should be very soft)
1. In a clean bowl, put warm milk, instant dry yeast, and all purpose flour(50g). Mix well and cover with wet cotton cloth or plastic wrap, and wait for 30 minutes to activate yeast.
2. After 30 minutes, add all purpose flour(330g), sugar, salt, eggs, and vanilla extract to the yeast dough bowl and mix with a spatula to combine.
Add the amount of unsalted butter in 4 portions into the dough. The dough will be very sticky after the butter is added. However, as you knead the dough, it will turn into a smooth. When the butter is well mixed in the dough without lumps, move it to the worktable and start hand kneading.
Begin kneading the dough, pushing it down and then outward. Fold the dough in half toward you and press down.
If it is getting sticky, add a little more flour(less then 1 Tbsp). Then use the heels of your hands to push down and outward, lengthening and stretching the strands of gluten.
Continue to knead, folding and turning the dough, until it is smooth and supple.
You have to keep kneading it to help the gluten develop. This can take as little as 13-15 minutes.
3. Take a small piece of dough and slowly stretch it out in opposite directions. if the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
Take a clean bowl, put the dough on it, put on a wrap, and let dough proof in a warm place until the dough is at least double sized.
(Depending on the temperature, the brioche dough will proof in 1 hour, but it can take up to 1.5 – 2 hours too.)
4. Transfer the dough after the first proofing to a worktable, lightly remove the gas from the dough, and divide it into 6 parts. After rounding the dough, let dough rest for another 20 minutes.
5. After 20 minutes, gently remove the gas from the dough and shape the dough into a smooth ball of dough . Place the dough in zigzag into a prepared pan, and then proof it in a warm place until the dough rises to the height of the pan.
(Approximately 1 hour / I put a bowl of hot water next to the dough pan in the turned off oven to proof it. In this case, the top does not dry out and helps to maintain the proper temperature. After about 40 minutes, take it out of the oven and take another proofing time in a warm place, and preheat the oven. (at least 20 minutes))
6. Gently brush the surface well with an egg wash and bake for 23-25 minutes in an oven preheated to 165℃ (329℉).
(Bake it in the bottom layer of the oven / Check the top from the point where the baking time has passed 17 minutes. If the top starts to be evenly browned, cover it with aluminum foil to prevent burning and bake the rest of the time. When the loaf has reached 90℃ / 185-194℉ inside, it’s done.)
7. Turn the loaf out onto a wire rack and allow it to cool completely.
💜 Thanks for watching 💜
#Brioche #BriocheBread
🏡 For more information and recipes, please click ▿ View more on down below
Hello guys, I am Casayun.
In this video, I’m going to show you how to make amazing Brioche dough at home!
The brioche bread is perfect for sandwiches, French toast and just to eat on its own.
It has a soft and fluffy texture, and a sweet buttery flavor.
The brioche dough is generally harder to work with due to the soft consistency than other bread dough,
However, you can knead the dough by hand, but you will need a patience to work the sticky, wet dough until you get the right consistency. But do not worry, I will show you how to make step by step from scratch!
So, please turn on subtitle function on video for more details and let’s get started !
If you have any questions, please leave a comment below.
Subscriptions and likes help me A LOT !
If you liked my video, Please subscribe 💕
More Home Baking Recipes👇🏻
🍞 Garlic knots Video
🍞 Super Soft Milk Bread 초보도 쉽게 만드는 부드러운 우유식빵 레시피 ⎮ 손반죽 빵 만들기
🍞 Savory Butter Bread 손반죽 결이 살아있는 고소한 버터식빵 만들기 ⎮ BEST Butte...
Brioche
1 loaf of brioche / 25x11x7(height)cm
- For the sponge
Warm milk 50g (40-43℃ / 104-110℉)
Instant dry yeast 4g (1tsp)
All purpose flour 50g
- For the dough
All purpose flour 330g
Sugar 40g
Salt 7g
Eggs 3 (175g)
Vanilla extract 1tsp
Unsalted butter 120g
- For the egg wash
Egg 1
Milk 1Tbsp
Prepare Before ✓
* Heat the milk warm. (40-43℃ / 104-110℉)
* Eggs and butter for at least 30 minutes at room temperature to completely remove coldness. (butter should be very soft)
1. In a clean bowl, put warm milk, instant dry yeast, and all purpose flour(50g). Mix well and cover with wet cotton cloth or plastic wrap, and wait for 30 minutes to activate yeast.
2. After 30 minutes, add all purpose flour(330g), sugar, salt, eggs, and vanilla extract to the yeast dough bowl and mix with a spatula to combine.
Add the amount of unsalted butter in 4 portions into the dough. The dough will be very sticky after the butter is added. However, as you knead the dough, it will turn into a smooth. When the butter is well mixed in the dough without lumps, move it to the worktable and start hand kneading.
Begin kneading the dough, pushing it down and then outward. Fold the dough in half toward you and press down.
If it is getting sticky, add a little more flour(less then 1 Tbsp). Then use the heels of your hands to push down and outward, lengthening and stretching the strands of gluten.
Continue to knead, folding and turning the dough, until it is smooth and supple.
You have to keep kneading it to help the gluten develop. This can take as little as 13-15 minutes.
3. Take a small piece of dough and slowly stretch it out in opposite directions. if the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
Take a clean bowl, put the dough on it, put on a wrap, and let dough proof in a warm place until the dough is at least double sized.
(Depending on the temperature, the brioche dough will proof in 1 hour, but it can take up to 1.5 – 2 hours too.)
4. Transfer the dough after the first proofing to a worktable, lightly remove the gas from the dough, and divide it into 6 parts. After rounding the dough, let dough rest for another 20 minutes.
5. After 20 minutes, gently remove the gas from the dough and shape the dough into a smooth ball of dough . Place the dough in zigzag into a prepared pan, and then proof it in a warm place until the dough rises to the height of the pan.
(Approximately 1 hour / I put a bowl of hot water next to the dough pan in the turned off oven to proof it. In this case, the top does not dry out and helps to maintain the proper temperature. After about 40 minutes, take it out of the oven and take another proofing time in a warm place, and preheat the oven. (at least 20 minutes))
6. Gently brush the surface well with an egg wash and bake for 23-25 minutes in an oven preheated to 165℃ (329℉).
(Bake it in the bottom layer of the oven / Check the top from the point where the baking time has passed 17 minutes. If the top starts to be evenly browned, cover it with aluminum foil to prevent burning and bake the rest of the time. When the loaf has reached 90℃ / 185-194℉ inside, it’s done.)
7. Turn the loaf out onto a wire rack and allow it to cool completely.
💜 Thanks for watching 💜
#Brioche #BriocheBread
4 سال پیش
در تاریخ 1399/07/18 منتشر شده
است.
29,046
بـار بازدید شده