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We hope you got benefit from reading it, now let’s go back to brioche bread with butter & egg yolk recipe. To make brioche bread with butter & egg yolk you only need 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Brioche Bread with Butter & Egg Yolk:
- You need 125 grams Bread flour
- Provide 125 grams All purpose flour
- You need 30 grams Sugar
- Prepare 20 grams Trehalose
- Prepare 3 Egg yolk
- Provide 80 grams Unsalted butter
- Take 30 ml Heavy cream
- Provide 1 enough to make 160 ml when combined with egg yolk and cream Water
- Use 4 grams Salt
- Provide 4 grams Instant dry yeast
- Provide 1 to glaze Beaten egg
Steps to make Brioche Bread with Butter & Egg Yolk:
- Beat the egg yolk well and mix with the cream and water.
- Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions.
- Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes.
- Leave everything in the bread maker until it's finished proofing.
- Once proofed, take out the dough, and punch it down to get rid of the gas. Use a scraper to divide the dough into 12, moulding them into rounds. Each round should weigh around 45 g.
- The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it. Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes.
- Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls. Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling.
- Make the lump quite narrow and put the dough into aluminium cups. Push the lump down gently to flatten a little. The butter will begin to melt here, so do this step as quickly as possible.
- Proof for a second time in the oven for 35 - 45 minutes at 35℃. When the dough has expanded 1.5x the original size it's ready. The picture shows the dough after the second proofing.
- Once proved, preheat the oven to 200℃. whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg.
- Bake for 12 minutes at 200℃. Please adjust the cooking time according to your oven. Once a nice golden colour, they're ready.
- This is how they look inside when baked. The inside is really chewy, and a nice yellow color, and the smell is fantastic.
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