Ingredients

  • High powder 250g
  • Milk 100g
  • Light cream 70g
  • Fine sugar 12g
  • Salt 5 grams
  • Yeast 3g
  • Butter 10g
  • Skim milk powder 5g
  • Whole egg liquid 30g

Steps

Brioche roll

1. Knead the dough ingredients in the bread machine for a program (butter can be added after 5 minutes). Knead until complete. Smooth and strong film.

Brioche roll

2. Ferment until 2-3 times in size

Brioche roll

3. After exhausting, divide into 9 even portions. Roll into a ball and relax for 10 minutes

Brioche roll

4. Take a loose shape and roll it into an oval

Brioche roll

5. Fold 1/3 from one side to the middle

Brioche roll

6. Then fold 1/3 from the other side to the middle.

Brioche roll

7. As shown in the picture, roll it out

Brioche roll

8. Roll up from both ends to the middle. (Note that the rolls on both sides should be almost the same.

Brioche roll

9. Turn over and place on the baking sheet

Brioche roll

10. Place in the oven for fermentation at room temperature (in winter, adjust the temperature to 35 degrees). Place a bowl of hot water at the bottom of the oven to moisturize.

Brioche roll

11. Send it to 1.5--2 times and take it out like this. Preheat the oven to 170 degrees. (The fermentation time changes depending on the temperature, so it’s best to check the condition.) In summer, 25-30 minutes for the second batch is usually enough.

Brioche roll

12. Sift the flour and use a blade to cut out the pattern you like.

Brioche roll

13. As shown in the figure.

Brioche roll

14. Place in the second bottom layer of the oven and bake for 16 minutes (the temperature of each oven is different, please observe the coloring situation and adjust the time)

Brioche roll

15. Look at the brushing, it’s not bad. Super soft bread.

Tips

  1. Many friends say that the bread is not soft. I just want to say, you still need to keep working hard. Buy some useful books and learn some basic knowledge of making bread, it will be very useful.