Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Laminated Brioche Bread. and this video is uploaded by Hamza Gulzar at 2021-02-05T21:46:14-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [owy6QJDT5vs]
| Name | Laminated Brioche Bread |
| Video Uploader | Video From Hamza Gulzar |
| Upload Date | This Video Uploaded At 06-02-2021 05:46:14 |
| Video Discription | There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive! Ingredients for dough 180g whole milk (warm, around 100 °F, body temperature) 12g active dry yeast 500g flour 90g egg (approx. 2 large eggs) 7g fine sea salt 30g castor sugar 60g soft room temperature butter Ingredients for butter block 270g European style butter (cold) Recipe for Egg wash 1 egg Dash of milk or heavy cream A pinch of salt - whisk all ingredients together in a bowl before using Recipe for simple syrup 125g Water 160g sugar - Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it. Notes: - I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg. - The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less. - The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using - I use bread flour, but all-purpose flour should work just as fine. - European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra. - It is really important that your butter is flexible before you begin to laminate! - None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well! - I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store. Please let me know if you have questions in the comment section bellow! [owy6QJDT5vs] |
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