Makes 6 brioches à tête and 4 brioches longues,
Ingredients :
- 250 gr flour (strong)
- 150 gr whole eggs
- 25 gr sugar
- 10 gr fresh yeast
- 5 gr salt
- 125 gr butter (softened)
In a large bowl or in the bowl of your food processor, blend the flour, salt, sugar, yeast and eggs.
Then knead for 10 minutes. Then add the butter (softened) and knead again for 5 minutes.
See the final texture...
Then allow to rise about 1 hour at room temperature. Then punch it down, cover with plastic film and let it rest 1h30 at least in the fridge.
I made 6 brioche à tête because I only have 6 brioche pans. With the rest of the dough I made 4 navettes. A brioche à tête weigh 40 to 50 gr. So, cut 6 pieces 50 gr each for the brioche à tête, and divide the rest in 4 for the navettes. Get it ?
Form balls with each piece of dough by rolling them into the palm of the hand... Remember 40 to 50 gr for the brioche à tête and about 60 gr for the brioche longue.
Like in the gif bellow... Allow to rest 5 minutes...
Then roll them again. It gives strength to the dough !
Now with the edge of the hand shape a "head" and a "body" or a kind of a 8. Do not separate the head from the body or the brioche will die... (I'm joking)
It's difficult to explain, I should have made a gif or a video. The head represent one third of the whole ball and the body the other 2 thirds. Come on, make an effort to understand ! :)
Grease the pans with butter. Then put the brioche dough in the pans...
Put your finger (previously floured) inside the dough between the head and the body to the bottom and all around the head making a hook with the finger. It will help to hold the head in the middle of the "body". Try to get rid of the extra flour on the dough with a brush for example. Allow to rest for about 1 hour.
Meanwhile, shape the brioche longue.
Flatten lightly a ball of dough, then give it 2 or 3 folds. Then stretch them by rolling them delicately with the palm of your hands. (12 to 15 xm wide)
Flatten lightly a ball of dough, then give it 2 or 3 folds. Then stretch them by rolling them delicately with the palm of your hands. (12 to 15 xm wide)
Place them on an oven tray covered with baking paper. And allow to rest about 1 hour as well.
After an hour, they doubled their volume. Brush them with egg wash. Wait 5 minutes and brush them again.
Brush the brioches longues as well (2 times). Apply some scores with scissors and sprinkle with pearl sugar.
Put in preheated oven (180°c) for about 10 minutes. As you can see they didn't developed perfectly, it's not so easy but I'll train hard to succeed ! ;)
Bake the brioches longues for 10 minutes too.
Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |
0 التعليقات:
إرسال تعليق