2 heaped tblspn bread flour
1/2 cup milk
Cook into a smooth paste on hob
¾ milk warm
1 ½ tspn yeast
3 tblspn Demerara Sugar
3 cups floor
1 ½ tspn Himalayan pink Salt
2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash)
In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough.
Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size.
Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
Butter top of loaf when taken out.
Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
The Tang Zhong helps to increase the moisture content of the brioche dough.
me-the children's chef
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