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