The brioche dough continues as promised. After a long hard preparation, now it is time for shaping, deciding what brioche that I am going to do. The brioche dough yields about 1.160 kg. From that dough, I baked two medium brioches à tête, two meatloaves in brioche and brie in brioche.
Beautiful Brioches
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| Freshly Baked Brioches |
Preparation and Baking The Brioches à tête
Shaping and Proofing for Brioches à tête
shape the brioches, put in a warm place
to proof for about 1 hour until
the dough almost reaches the top of the tins
brush with the egg wash, then bake in a very
hot oven 200 degrees C for 22 m
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| baked brioches à tête |
Shape other brioches as you wish, then keep in a warm place to rise about 1 hour, brush the brioches with the egg wash, then bake in a hot oven.
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| Brie in Brioche |
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| Meatloaf in Brioche |
The brioches are so light, golden brown and they have a rich buttery taste. Beautiful and delish. It was a successful baking day.
For all of you who try to bake the brioches, I hope you are doing well too and enjoy baking.
Until Next Post
Susy
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