Brioche Parisienne
I tried brioche with Chef Yoon's honest bakery book I wanted to show you that even without specialized tools, you can make delicious bread with just a home kneader and oven
6 serving
Within 999 minutes
민트쿠킹
Ingredients
  • Strong flour
    500g
  • Salt
    7g
  • Sugar
    750g
  • egg
    4ea
  • egg
    2ea
  • Milk
    50g
  • Instant Dryist
    7g
  • Butter
    275g
Video
Cooking Steps
STEP 1/9
Heat the milk slightly and stir in the instant yeast
STEP 2/9
Put salt and sugar in the flour and egg and start kneading
STEP 3/9
First, knead it with your hands
STEP 4/9
It's hard to add butter, so use a kneader
STEP 5/9
Fermentation at room temperature for 40 minutes, punching and then low temperature ripening in refrigerator for 12 hours
STEP 6/9
Divide dough into 3 pieces and make an oval shape for bench time
STEP 7/9
If it's a bread mold, it's oval, if it's a round mold, it's round, and it's shaped according to the mold
Fermented for 20 minutes at 29 degrees 75 percent humidity
STEP 8/9
Spread egg water on the surface of the dough, cut it into zigzags with scissors, and sprinkle sugar
STEP 9/9
Bake at 220 degrees for 25 minutes
After adding the butter, I feel that I really need the dough
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