Miele H 6780 BP2 Product Manual - Page 76
Brioche, Ingredients for dough, Method, Settings, Sticks + 3 T Butter
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Gourmet Center Brioche Yields: 8 Brioches Ingredients for dough 2 3/4 cups+ 3 T (15.2 oz) bread flour 1 1/2 t Osmotolerant Yeast 1/4 cup Water 4 Eggs 2 T + 1 1/4 t Sugar 3/4 t Salt 2 Sticks + 3 T Butter Ingredients for egg wash 1 Egg, whisked 1 pinch of Salt 1/2 t Milk Method Cut butter into pads and place on a plate. Let butter sit at room temperature until softened. In the bowl of a stand up mixer add all the dry ingredients. Whisk to combine. Make sure yeast and salt do not come into direct contact. With a paddle attachment add the water and eggs until well combined. Switch to a dough hook and knead for about 10 minutes. When dough is soft and elastic, add the softened butter one pad at a time until well incorporated. Butter that is not thoroughly incorporated will make it difficult to roll out the dough later. Transfer dough to a greased bowl and wrap with plastic wrap. Place into refrigerator for about 15 hours. Remove the dough from the refrigerator and place on a dusted countertop. Divide the dough into 4 equal squares. Roll the dough into cylinders. Visually mark the dough cylinder into thirds. Place the bottom of your hand to your pinky finger on the top third and make a sawing/rolling motion. Take the flat part of your hand and pat down the larger side to a half inch thickness. Take your thumb and poke a hole about a half inch from the bottom. Take the top third and loop it through the bottom hole. Shape up the brioche and place into a greased brioche pan. Repeat steps for all brioches. Place brioches on the universal tray. Brush with egg wash. Place into oven and run the MasterChef Plus program for Brioche. Follow the directions in the display. Settings Gourmet Center \ MasterChef plus \ Bread \ Brioche Level: see display Program duration: approx. 43 minutes 76