Brioche
06-014
Group 1
Ingredient
KG
%
Bread Flour
0.500
50.00
All Purpose Flour
0.500
50.00
Sugar
0.190
19.00
Salt
0.016
1.60
Butter
0.100
10.00
Skimmed Milk
0.020
2.00
Egg Yolk
0.200
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
BAKELS LECITEM SUPREME
0.010
1.00
Water
0.400
40.00
Total Weight: 1.951
How to do it:
1. Place bread flour, all purpose flour, sugar, salt, skimmed milk, Bakels Instant Yeast, Lecitem Supreme, egg yolks and water in a spiral mixer. Mix for 2 minutes on low speed. Add butter, shift to high speed and develop dough thoroughly (approximately 10 minutes).
2. Brush with melted butter and allow to recover for 20 minutes.
3. Divide and scale into 40-g pieces. Round and place 8 pieces into each 9” diameter round pan.
4. Proof for 2 hours then bake at 180°C for 15 minutes.
Yield: 48 x 40g dough pieces
Related recipes
