Tuesday, July 15, 2008
While the chicken soup is cooking, I started browsing through my recipes for tomorrow's breakfast. The cool weather gave me a good excuse to want to indulge in something fattening, haha....... BRIOCHE
The French make their bread either so crusty without fat or so rich & buttery, I'm into both cos" I'm a great carbo fan, hubby will freak out if he knows about the butter content in this bun !
400g High protein flour
11g Instant dry yeast
8g Milk powder
200g Eggs (without shell)
70g Cold water
140g Butter, softened
With an electric mixer on dough hook at low speed, blend the dry ingredients for 1 min. Add eggs & water, continue mixing on low speed for another min. Continue mixing on medium speed for 5 mins. Add softened butter & mix for another 10 mins until dough is fully developed.
Let rise in a warm place for 1hr or until dough doubles in bulk.
Divide the dough into 14 pcs at 60g each & another 14 pcs at 10g each. Mould the pcs into smooth round balls, transfer the large balls into brioche moulds. Use your forefingers to make an indentation in the centre of the large balls & immediately place the small balls on top, press the small ball down into the larger ball to secure the pcs together. Prove in a warm place for 30mins.
Brush the tops with beaten egg. Place the moulds on abaking tray & bake in a preheated oven of 190 degrees for 15-20 mins until glossy & golden.
* The original recipe calls for 1 hr of second proving but in our hot weather, 30 mins is enough. I don't have brioche moulds so I've used the normal tart moulds. I turned the oven temperature down to 180 degrees after 7 mins of baking cos' the colour has already started to turn a golden brown & it took 15 mins to bake the buns. The kitchen was filled with the fantastic buttery aroma, can't help it I ate one just 5 mins out of the oven even though I'm supposed to wait for the buns to cool down first ! Ummmm, so soft & fluffy..........