BEAUTIFUL BRIOCHES (Updated)

The first trial for a new recipe.

The night before, preparing the Leaven and this morning is ready for the bread making.

The Leaven

The leaven looks excellent and robust.

The quantities ingredients for the Dough

500 g plain flour

250 g mixed salted, and unsalted butter softened

2/3 cups castor sugar

10 g salt

1 dessertspoon dry yeast

140 g leaven

5 eggs

1 tablespoon vanilla sugar

(IT MAKES 1266 G DOUGH)

Place all ingredients in a mixer, mix together at a low speed for a few minutes, it is going to look soft and runny at first.

 Increase the speed, and beat for six minutes, at the end of the beating, the dough looks smooth and firm.

Let the dough stays in the bowl, and cover with a cloth and poofing for 1 hour.

Transfer the dough to the fridge and let it proof for 3 hours. Now ready for shaping.

The dough after three hours of proofing in the fridge.

The Brioche Dough

The Brioche dough makes mini brioches, classic brioches and meat wrapped in brioche.
5 x 92g  for mini brioches
2 x 260g  for classic brioches
1 x 378 for wrapping cold meat  (the preparation is still in progress)

So far, it is so good, and now it is a fun time.  Shaping and preparing the brioches for baking.

Brush the brioches with lightly beaten egg

Snipped the classic brioches on the top before baking

Baking the mini brioche at 170 degrees C for 16 minutes and the classic brioche for 33 minutes.

Fresh Baked Classic Brioche

Fresh Baked Mini Brioche

Beautiful looking brioches, shiny and golden brown. The taste was so buttery but light and airy, simply superb.

Updated today the 18 of November.
Meat in Brioche was the cooking uses the last piece of the dough (378g).  Baked pork fillet wrapped in prosciutto was delicious enough to serve, but to be wrapped in pastry or brioche is fancier.

Meat in Brioche

Slices of Meat in Brioche

 Instead of roasted meat, use cooked sausages.  Sausage in brioche is delicious too.



Gallery
Classic Brioche and Mini Brioche
Today's Baking

Thursday early morning before going out for playing our sports, I prepared the brioche dough with the hope that by afternoon the brioches would be ready for baking.  There they were, fresh brioches baked beautifully at three o'clock pm.  Thanks to the perfect leaven prepared the night before. It was a successful baking day.  As for the sport, the ping pong games, I was good enough in the morning session, but the second session I did not do well at all, I was beaten five times or more by Rayner and his partner.  Total loss!  I got the benefit of the exercise, though.😊

I thought that I will be slowing down for the baking as the weather is getting warmer every day.
Anyway enough bread and brioches for the family, and I was told that the brioche was good.


Until Next Post
Susy