Brioche Loaf
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 3 |
| Bread Improver | 1.5 |
| Sugar | 18 |
| Salt | 2.5 |
| Pate Fermentee | 10 |
| Whole Egg | 60 |
| PALFFY 780 LTU | 55 |
Topping
| Pearl Sugar | 10g/pcs |
Method
| Mixing Time | L4′ M3′ ↓ L3′ M4′ |
| Dough Temperature | 25 °C |
| Fermentation Time | 30 minutes |
| Dividing | 300g |
| Bench Time | 15 minutes |
| Make form | Refer below |
| Final Proofing Time | 75 minutes |
| Proofing Condition | 35°C/80% |
| Baking Temperature | 170°C / Rotating Oven |
| Baking Time | 25 minutes |
*The arrow shows timing to add margarine.
Make form
- Make form the dough into long shape around 20cm.
- Place into a sprayed mould. Mould dimension : 21cm X 11cm X 12cm(H).
- Once proof, egg wash the surface then use a scissors & cut straight in the middle.
- After cut, sprinkle Pearl Sugar on top then bake.
- After baked, immediately remove from mould & leave it to cool down.
- After cooled down, you may use as a whole or slices.
Product Used for This Recipe
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
