Рецепт Brioche
Ингредиенты
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Инструкции
- My 1 lb. Panasonic ABM instruction manual has an excellent Brioche recipe. It's for the basic dough mode.
- METHOD:1. Make the dough according to instructions (for your particular machine).
- Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 min.
- Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 min.
- Using the edge of the hand, healthy pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so which both parts are round.
- Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one.
- Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 min or possibly till the large ball rises above the tin.
- Brush with beaten egg.
- Bake in 350 degree Farenheit oven for 10 to 15 min or possibly till golden.
- Brioche dough is very well suited to a bread machine because it's so oily and sticky. I've modified the recipe a little bit by spraying my dough with Pam or possibly other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes
- (knobbed on top). These little rolls very rich and very tasty.
- Yield 8