關於 brioche dough ，我們在網路上蒐集到這些相關的討論、資訊與評價

加入line就把橙皮布里歐吐司食譜送給你
　
✨加入line後，留言『我要食譜』即可獲得橙皮布里歐吐司食譜喔
https://bit.ly/3kCayGj
　
今天要跟大家分享一款可以當點心吃的超濃郁布里歐～
　
布里歐(Brioche)是一種法式奶油麵包，使用大量的蛋、奶油和鮮奶製作，是國外常稱的Rich Sweet Dough。
　
由於添加大量蛋奶，麵包單吃口味就非常豐富，加入大量奶油讓麵包內部更順滑柔軟，濃郁的香氣就像在吃糕點一樣。
　
國外常見的布里歐，奶油佔麵粉比例高達50％，這款食譜我將奶油減量至30%，吃起來比較清爽一點，符合台灣人口味，但仍保留了布里歐的濃郁蛋奶香。
　
特別添加糖漬橙皮丁，帶有酸甜香氣更加不膩口，不得不說，柑橘和奶油真的是絕配！
　
喜歡濃郁系甜點的烘友們，這款絕對絕對不要錯過了！
　
<此配方奶油、液體用量大，不建議手揉操作>
　
👉🏻份量&製作時間
450g低糖吐司盒一個，含烘烤約4小時。
　
👉🏻食材
熊本皇冠高筋麵粉 250克
三溫糖 35克
鹽 3克
燕子牌高糖酵母 2.5克
牛老大奶粉 10克
全蛋 50克
蛋黃 45克
牛奶 110克
無鹽奶油 75克
糖漬橙皮 70克
　
✨加入line後，留言『我要食譜』即可獲得橙皮布里歐吐司食譜喔
https://bit.ly/3kCayGj

“In times like these, we all try our best to help one another in our own ways. Whether it’s through supporting small businesses or those who are trying to make an honest living, we do what we can to get through this together.”#CLSupportLocalBusinesses #helpingoneanother

Received some gifts from Ultime😍

TGIF! Time to take a break after a few live shows - I am going to enjoy some freshly baked boulangerie and danish breads Ultime Malaysia 😍😍 Sour dough, Truffle brioche, Faluche & more… 😋😋 You can get them to deliver yours to your door too!

Bon appétit! 💃

#tgif #shortbreak #ultimateultime #frenchfinedining #boulangerie #atelier #lifestyledining #patisserie #supportlocalbusinesses

The newly opened bakery cafe DOUGH @ CHIJMES offers a wide range of baked goods such as strawberry brioche, matcha mochi and passion fruit black tea cake!

🙋🏼‍♀️Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
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🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.

Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.

Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)

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This is an #ASMR​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Ltrmtpc7EqA
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How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe

☞  Yield: Serve 5

✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g

✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.  
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
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Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
-----------------------------------------------------------------------
#Maritozzo
#Maritozzi
#easydessert

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A healthier version of Brioche with whole wheat flour. It is tasty and easy to make
INGREDIENTS:
*Sponge:
- 27g bread flour
- 3g yeast (1tsp)
- 47g warm milk (40-42 degree celsius)
*Dough:
- 87g whole wheat flour (bob's red mill)
- 86g bread flour
- 3g salt (1/4 tsp)
- 2 beaten eggs (90g)
- 30g honey
- 47g unsalted butter (cold)
INSTRUCTIONS:
- To make sponge, mix all the ingredients. Cover and let it rest for 30-45 minutes. You will see some bubbles which means the yeast is activated
- Mix all the dry ingredients together ( flour + salt)
- First, Add beaten eggs, honey into the sponge mix. Following with above mixed flour
- Stir and use hand to mix well the dough. Cover and Let the dough rest for 5-10 mins so the gluten has time to form
- Chop the butter in small pieces. Add one at a time to the dough. Using hand to knead and mix. After 5-6 mins the dough should be smooth and humid but it’s still stick to your hands
- Cover the dough and keep it into the fridge 3-4 hours. This step makes the dough firmer and easier to shape
- For shaping, divide the dough evenly in 3 and follow the steps in the video
- Put it in the tray. Cover and let it rest for 1 hour. It will get double in size
- The size of my tray is 21cm x 11cm x 6 cm
- Making egg water and brush over the dough
- Sprinkle some sliced almond or sesame (optional)
- Turn on the oven at 170 degree celsius 15 mins before baking. Baking time is 30-35 mins or until golden brown. You can use aluminum foil to cover the bread to avoid the surface getting burnt.

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Brioche hay bánh mì hoa cúc là một loại bánh mì ngọt rất ngon và hấp dẫn. Hôm nay mình sẽ hướng dẫn các bạn làm món bánh này với một phiên bản healthy hơn. Sử dụng bột mì nguyên cám và một ít bơ lạt.

NGUYÊN LIỆU:
*Sponge (hỗn hợp men bột)
- 27g bột mì số 13
- 3g men khô (instant) khoảng 1 tsp
- 47g sữa ấm (40-42 độ C)

* Dough:
- 87g bột mì nguyên cám (bob's red mill)
- 86g bột mì số 13 (baker's choice)
- 3g muối (1/4 tsp)
- 2 quả trứng đã đánh (90g)
- 30g mật ong
- 47g bơ lạt (lạnh) cắt lát

CÁCH LÀM:
- Trộn tất cả nguyên liệu trong phần sponge lại với nhau. Bọc lại và để nghỉ 30-45 phút. Hỗn hợp sẽ xuất hiện nhiều lỗ khí và có mùi men
- Trộn 2 loại bột khô + muối lại với nhau
- Trước tiên cho trứng + mật ong vào hỗn hợp sponge. Khuấy cho tan đều. Sau đó cho hỗn hợp bột khô đã chuẩn bị ở trên vào. Trộn đều. Sau đó đậy kín và để nghỉ 5-10 phút
- Cho từng miếng bơ đã cắt nhỏ vào. Thêm từng miếng một rồi nhồi. Khi thấy bơ đã tan vào bột thì tiếp tục cho thêm bơ. Không cho hết tất cả một lần. Sau 10 phút nhồi thì bột sẽ mịn, dẻo nhưng vẫn còn dính tay một chút.
- Đậy kín và để bột trong ngăn mát tủ lạnh 3-4 tiếng. Bước này giúp bột cứng lại và dễ tạo hình hơn
- Lấy bột ra khỏi tủ lạnh. Chia bột thành 3 phần bằng nhau. Tiến hành vê và tạo hình giống như trong video
- Cho vào khuôn, đậy kín và ủ thêm 1 tiếng nữa. Bột sẽ nở gấp đôi. Nếu không có thời gian bạn có thể ủ trong tủ lạnh rồi hôm sau nướng cũng được.
- Khuôn mình dùng kích thước 21cm x 11cm x 6 cm
- Cho một ít nước vào trứng và đánh tan. Quết lên mặt bánh
- Rắc một ít hạnh nhân và mè đen lên trên (nếu thích)
- Bật lò 15 phút trước khi nướng ở 170 độ C. Nướng 30-35 phút hoặc đến khi vàng. Dùng giấy bạc để đậy mặt bánh để tránh bánh bị cháy mặt (nếu muốn).

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You might like my vlog channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1
Today's recipe is brioche, which many of you have requested.Brioche is a French origin bread, rich in butter and eggs.This is my favorite brioche recipe, you get a fluffy buttery rich brioche. You would not regret diving into that golden feathery crumb. You can make brioche burger buns with this dough as well.

Ingredients :
Milk 70 ml / 1/3 cup
Sugar 50g / 4tbsp
Instant Yeast 7g / 2tsp
Eggs 2 / 110g
Vanilla 1tsp
salt 6 g / 1 tsp
Bread flour 300g /2 1/2 cups
Butter 100g / 7tbsp

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MORE VIDEOS:
Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs
Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c
Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg
Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c
Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA
Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0
Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY
Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw
Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI
Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0