How To make Brioche Great Chefs
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
How To make Brioche Great Chefs's Videos
Raymond Blanc's Brioche Recipe - Disaster Chef 2015 | Kenwood UK
Disaster Chef 2015 Week one recipe for Brioche by Raymond Blanc. Kenwood Chef Sense food mixer is used to make this recipe. The full recipe can be found here
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RECETTE DE BRİOCHE TRÉSSÉE AU KITCHENAID ( La Mie Est Ultra Filante Est Délicieuse ) TurkSeeD Chef
????TurkSeeD Chef????
Brioche tressée à la mie filante.
Moule à brioche:
1. -assurer vous que tous les ingrédients sont à température ambiante
2. -Pétrir la pâte pendant 5 minutes dans le robot à la vitesse 1.
3. -après 5 minutes ajouter, 20gr levure fraîche.
4. -Pétrir la pâte pendant 5 minutes dans le robot à la vitesse 2.
5. -après 5 minutes de pétrissage ajouter 85 gr de beurre mou.
6. -Pétrir une dernière fois la pâte pendant 10 minutes au niveau 3 ou 4
7. -10 minutes après, bien couvrir , et laisser lever dans une pièce chaud, pendant 1h30 a 2h.
8. -2h après, dégazer la pâte, puis couper en 3 pâtons.
9. -roulez chaque morceaux, former 3 boudins.
10. -Collez les 3 extrémités entre elles et formez une tresse
Ne la serrez pas trop car la brioche va bien gonfler.
11. -Laissez pousser 1 heure, toujours dans une pièce chaud.
12. -1 h après badigeonner la brioche avec 1 jaune d'œuf et 1 c.à.s de lait
13. -Saupoudrer de sucre gros grains
14. Enfourner à 170°C pendant 30 minutes + ou - selon votre four
15. - laisser bien refroidir avant de démouler
????Recette:
-200 ml de lait tiède
-2 œufs
-80 g de sucre
-7 g de sel
-500 gr de farine T45
-85 gr beurre mou
-20 gr levure fraîche
????Tarif:
-200 ml sıcak süt
-2 yumurta
-80 gr şeker
-7 gr tuz
-500 gr Kek/pasta unu
-85 gr yumuşak tere yağ
-20 gr yaş maya
????Recipe:
-200 ml lukewarm milk
-2 egg
-80 gr sugar
-7 gr of salt
-500gr of flour for cakes
-85 gr soft butter
-20 gr fresh yeast
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◾️Recette de viennoiserie/pogça-çörek tarifleri/Pastrie Recipe:
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Easy BRIOCHE BUNS! NO Machine NO Overnight Proofing
How to make an easy Brioche Buns with no machine needed, no overnight proofing but so rich and flluffy.
Here's what you'll need:
2 whole eggs (large, room temp)
1 egg yolk
1/2 cup warm milk (125ml)
3 tablespoons sugar (45g)
2 tablespoons honey (25g)
2 teaspoons instant yeast (6g)
3 cups all purpose flour (375g) or bread flour in same weight (plus more for the counter)
1/3 cup unsalted butter(75g) adjust salt if using salted butter :)
1 teaspoon salt(5g)
Eggwash: 1 egg yolk and 2 tablespoons of milk
Bake in a (15 minute) preheated oven at 350F/180C for
22 minutes for convection
25 minutes for conventional oven
on middle rack
Notes:
--Please note that flour has different protein content, please add more up to 1/4 cup if you need to.
--You can use a standmixer too, please set at speed 2 for 8-10 minutes or until dough is smooth and elastic.
PORTUGUESE:
Aqui está o que você precisa:
2 ovos inteiros (grande, temperatura ambiente)
1 gema de ovo
1/2 xícara de leite morno (125ml)
3 colheres de sopa de açúcar (45g)
2 colheres de sopa de mel (25g)
2 colheres de chá de fermento instantâneo (6g)
3 xícaras de farinha multiuso (375g) ou farinha de pão no mesmo peso (mais mais para o balcão)
1/3 xícara de manteiga sem sal (75g) ajuste o sal se estiver usando manteiga com sal :)
1 colher de chá de sal (5g)
Lavagem de ovo: 1 gema de ovo e 2 colheres de sopa de leite
Asse em forno pré-aquecido (15 minutos) a 350F / 180C por
22 minutos para convecção
25 minutos para forno convencional
na prateleira do meio
Notas:
--Por favor, observe que a farinha tem diferentes teores de proteína, por favor, adicione mais até 1/4 de xícara se necessário.
--Você também pode usar um misturador padrão, defina a velocidade 2 por 8 a 10 minutos ou até que a massa fique lisa e elástica.
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How to Make The Best Brioche Recipe Demonstration
The Pastry Warden by Chef Andre Ward demonstrates how to make Brioche. Broiche is a buttery yeast Breakfast Pastry called Viennoiserie. It is an enriched bread, which means it is made with lots of butter an eggs. This gives it a buttery flavor and a wonderfully light and tender crumb.
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