Friday, May 9, 2014

Parisian Brioche 法式布里歐修麵包


The other day I told my cooking buddies that I am planning to bake some Brioche. They forwarded to me few recipes to try. And they also told me there are two version of Brioche, Rich version and Poor version. I told them that of course I want to make Rich version (contains of more butter, so it will taste more buttery). While I searching for a final recipe to try. I just recalled I made Brioche few years back ( at that time I wasn't know much about Brioche. I even blamed to that magazine provided a wrong recipe which required so much of butter, sorry..) Anyway, when I re-visited the same recipe, realized that the amount of butter is equal to flour, and more eggs are using. I know I wouldn't handle this type of wet dough well. Finally I settled with another recipe which requires only half of the butter to flour. At the end, my version ended up with Middle class version, LOL!



 
I wasn't satisfy on the first batch. I can't get the perfect hat on top and no nice golden brown, and the taste was not sweet enough. Furthermore it turned out very dry the next day..

 
I made the second batch, increased the amount of sugar, checked the correct way to shape the hat, and adjusted the oven setting. This time it came out with right  sweetness and colour, and it turned slightly dry the next day but still soft..

 
You can refer to my videos in youtube to view how to shape this brioche..








 
some of them were out of shape !!



Parisian Brioche法式布里歐修麵包
*makes 10

250g bread flour
30g caster sugar
1/4tsp salt
1tsp instant yeast
3 eggs (A size)
115 unsalted butter, room temp 

Egg wash-1 egg yolk + 1tbsp milk 

Method

  1. Mix bread flour, sugar, salt and yeast in the mixer bowl.
  2. On low speed, mix the dry ingredients.
  3. Add in egg one at a time at low speed, then increase speed to medium (KA mixer 3-4) and mix for 6mins.
  4. At the same speed, add in butter, mix for about 10mins until smooth and glossy.
  5. Place dough into a large clean bowl, cover and rest for 1 hour in the refrigerator.
  6. Flour the worktop, remove dough from refrigerator, divided dough into 10 equal portions (~54g). Form balls with each piece of dough by rolling them into the palm of the hand, repeat shape the balls till finished.
  7. Using index finger, roll into a small knob of dough (smaller knob get nicer hat, about 1/4 dough), look like a bowling pin. Make a hole at the larger dough, then push the small knob of dough from bottom over the hole. Place in a greased muffin mould or tart mould, and press the topknot in by the “neck”.
  8. Set aside to proof, covered, until doubled in size(about 1hr), at room temperature.
  9. Brush the top with egg wash and bake in a pre-heated oven at 170C (fan forced at middle rack) for 15mins.
Reference: old Flavour Lifestyle magazines, with my own twist, by Sonia aka Nasi Lemak Lover



22 comments:

Aunty Young(安迪漾) said...

又长知识了,好可爱的面包!
我悄悄拿走2个,回来慢慢咬,呵。。。。呵。。。。
谢谢咯:)

Tze @ Awayofmind said...

Hi Sonia, brioche is in my baking list, you have bake it first! :) lovely nice hat on top of the brioche! Anneka's version of brioche is has a cross cut on the main dough and squeeze in a small dough ball. Thanks for sharing your version!

Victoria Bakes said...

i love brioche! this is such a cute one!

joceline lyn said...

很可爱的面包。还有一颗‘小丑’的鼻子。dot 出来一粒的。特别呢。

Jozelyn Ng said...

Me ~ katak di bawah tempurung. I have not try this before...heeheehee...but I like the flower mould you use to hold the brioche.

0620 said...

看了video
原来有这样的作法哦
谢谢分享!!
这个面团这么湿
我的手应该不等tahan它,哈哈!!

Somewhere in Singapore said...

Yum yum

Fion@轩宏妈 said...

I had bought a book far away from Taiwan and wish to bake a Brioche,but when i read the recipes,all needed many butter...hahaha...i am too scare about too many butter so never try to make one
Now,saw you Brioche makes me wanna try at least once

鲸鱼蓝蓝蓝 said...

真的很湿很软的面团~~

Li Shuan said...

Ohh.. At last you have chosen the middle class brioche haha... Very nice looking and beautiful golden colour. Well done friend

Jessie-CookingMoments said...

Even got middle class one, not too rich, not too poor, ngam me, hahaha! So Sonia, these brioche need special mold to bake one ah? I think I also baked brioche b4 but shaped in croissant & I recalled I used a lot of butter too, I think.

Esther Lau said...

Very cute looking buns, I never try this before, may I have some? hehe..

Angie Schneider said...

They look perfect, Sonia.

Rosita Vargas said...

Fantástico brioche se ve muy rico y perfecto,abrazos

Baby Sumo said...

We love brioche very much too - so far only made it a few times, as u say not easy to handle the wet dough.

Small Kucing said...

i have never thought of doing it like this. You always comes up with very good ideas

Fern @ To Food With Love said...

Looks great Sonia! Those buttery brioche must make your kitchen smell so lovely!

Anne Regalado said...

Sonia , when I made brioche last time , I made one Parisienne version just like yours but the head lost its shape lol It was a bit warm that day and I should had chill it in between shaping :P Your brioche look pretty wonderful !

Salwa said...

Hello Sonia Beautiful

i found your wonderful blog from a friend's recommendation...she is a blogger too just like you


i learned about brioche from a recipe book that my mom got from readers digest...and i am so terliur to try one but never found it in any bakery

and i am so kerastangan to try baking it myself...hehehe

do you know any bakery selling this brioche?

thanks i advance dear

and thanks for this wonderful blog :)

Alice said...

very cute lil brioche :)

peggy0711tw said...

Hello, It looks really buttery. Can I use the muffin pan to make these since I don't have the special pan for brioche.

Sonia ~ Nasi Lemak Lover said...

Hi Peggy, yes you can use muffin pan

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