Aunty Young（安迪漾）: 布里欧修 (Brioche)

2017年7月25日星期二

布里欧修 (Brioche)

布里欧修 (Brioche)源自奥地利，再传入法国。

是一款含牛油和蛋液量较高的法国面包。
口感外酥内则非常松软。

今天安迪再度与姐妹们相约烤欧包，

想着乡村面包已挑战过，

不如就烤这款外貌很可爱，
又有一定难度的布里欧修呗！

布里欧修 (Brioche)拥有酥脆的外皮，

同时因为含奶油量高的缘故，

其包体倒非常松软香醇，带有蛋糕点的口感。

虽然今天初体验的成品外貌有待进步，

但是其香醇松软的美味，

倒帮我赢回一片佳评如潮，

当真应了吃的人开心，烤的人喜悦！

温馨提醒自己，改次再做，那个“小圆帽”应该要塞深一些，

这样视觉上会更好一点。

布里欧修
共做8 粒
食谱参考“爱和自由”，自己做了少许调整

材料：
高筋面粉 200克
即溶酵母 4克
黄糖 25克
盐 3克
蛋液 95克
鲜奶 35克

奶油 80克

表层涂抹：
适量的溶化奶油油

做法：

1。除了牛油，将所有的材料倒入面团搅拌机搅拌成面团状。

2。分次加入奶油油，每次充分拌匀后，再添加，直至加完全部的奶油并成顺滑的面团。（我分成3次加入）

3。将面团放入加盖器皿，放入冰箱，进行冷藏隔夜发酵。

4。第二天，将面团取出，分割成40克和10克的面团各8个，滚圆松弛15分钟。

5。当松弛步骤完成后，往40克的面团的中间掏个洞，将10克的面团搓成水滴形，然后插入圆形面团的洞中，放入涂过油的模子里，进行最后发酵约30分钟或双倍大。

6。送入预热烤箱180°C ，烤约15分钟。

7。出炉后立即脱模，表层涂上一层溶化奶油即可。

温馨提醒：

~ 布里欧修 (Brioche)的配方奶油量较大，无法一次就完成和面团的工作。所以必须分数次加入奶油。

~如果在搅拌或手揉面团过程中，面团温度偏高，奶油就不容易渗入面团；这时不妨把面团送入冰箱冷化一会儿再接着搅拌或手揉。不过要注意避免过度冷化，不然过度僵硬的面团是无法搅拌或手揉的。

~ 布里欧修 (Brioche)，最后发酵时的温度要比一般面包低一些，大约30度左右，温度过高会导致面团走油。(我前20分钟置放冰箱里发酵，后10分钟移至室温发酵后才送入烤箱）

Brioche
Yields 8 buns

Ingredients ：
Bread flour 200g
Instant yeast 4g
Brown sugar 25g
Salt 3g
Egg 95g
Milk 35g
Butter 80g

Topping ：
Some melted butter

Method ：

1. Mix all ingredients except the butter into a dough using a bread maker.

2. Knead in the butter in a few additions, making sure to knead evenly after each addition, to form a smooth and shiny dough.

3. Refrigerate the dough in a covered container overnight.

4. The next day, bring out the dough and divide it into portions of 40g dough and 10g dough, 8 portions each (making a total of 16 portions). Roll them into balls and allow to rest for 15 minutes.

5. Poke a dent into the middle of the 40g dough, roll the 10g dough into teardrop shapes and insert into the dent in the 40g dough. Place the Brioche into greased moulds and allow to proof for about 30 minutes or until it has doubled in size.

6. Bake in a preheated oven at 180°C for about 15 minutes.

7. Once baked, immediately remove the brioche from the mould and brush a layer of melted butter over it before serving.

Tips:

~ A lot of butter is used to make Brioche, hence why it is added in portions instead of all at once, so as to ensure the butter is incorporated properly.

~ If the temperature becomes too high while kneading the dough, it may make it difficult for the butter to be incorporated into the dough. When this happens, refrigerate the dough for awhile to cool it before continuing. However, don't refrigerate for too long, otherwise the dough might harden too much, which makes the kneading process even more difficult.

~ The temperature required for the final proofing of Brioche is lower than most other breads, which is about 30°C. If the temperature is too high, it may cause the butter to dissociate from the dough. What I did was I allowed the Brioche to proof for 20 minutes in the fridge before leaving it to proof for the remaining 10 minutes at room temperature, and then only baking it.