the very soft brioche bread using the Tang Zhong method is a sourdough product of extraordinary sweetness and an incredibly simple recipe. Soft and light, it is perfect for breakfast and the nibble, with a thin layer of butter or jam. The secret of its lightness lies in a Red which acts as a pre-dough and guarantees a perfect rise.
Ingredients
- 20 g of type 0 flour
- 80 ml of milk at room temperature
- 20 g of water at room temperature
- 360 g of flour 0 (preferably medium strong with W260)
- 60 g of caster sugar
- 110 ml of milk at room temperature
FOR RED WATER:
FOR THE DOUGH:
- 3 tablespoons of lukewarm water
- 7 g of dry yeast
- 1 egg
- 30 g of soft butter
- 1/2 teaspoon of salt
- all the water red
- 1 egg
polish:
the very soft brioche bread using the Tang Zhong method, also known as Hokkaido milk bread, is a sweet bread with extraordinary sweetness. Sliced and spread with butter and jams or chocolate cream, it is ideal for breakfast Where nibble, and it will quickly become your favorite brioche.
the Tang zhong is an ancient Chinese cooking technique that has been adapted to “al-Western” cooking in recent years. In short, it is a question of making a pre-dough, which will serve as leaven for the leavening, based on the water And Flour. A real Red – completely similar in consistency to that of béchamel – announcement high hydration which, added to the dough, promotes the formation of the gluten mesh.
This simple method allows you to achieve very soft sourdough products which remain soft for several days and, where the use of butter is intended, as in our case, require a very limited amount.
If you are passionate about homemade sourdough products to start the day gently, also try the original saffron brioche pan or the brioche dough croissants with yogurt.
OTHER DELICIOUS RECIPES: Challah, Spicy brioche with dried fruits, Mini sweet brioche baguette, Brioche bread with Thermomix
How to prepare: Ultra soft brioche according to the Tang Zhong method
- Execution
- easy
- Preparation time
- 30 minutes
- Cooking time
-
40 minutes
- Rise time
-
3h
- Portions
-
8
How to prepare: Ultra soft brioche according to the Tang Zhong method
Making brioche with the Thang Zong method is quite simple. First, dissolve the dry yeast in 3 tablespoons of lukewarm water, mix and set aside. Now, devote yourself to the water roux: in a saucepan, mix the water, milk and flour well, making sure that no lumps form, and heat everything over low heat until get a gelatinous polenta that comes off the sides of the pan. Let it cool down.
Then prepare the dough: mix the flour with the yeast dissolved in water and milk at room temperature in the bowl of the blender. Then add the water roux, 1 egg, sugar and mix everything with a whisk k, just enough to obtain a homogeneous mixture.
Then raise the hook and start kneading again, first adding the soft butter and then the salt. Knead everything until you get a smooth, elastic and tight dough. Transfer it to a bowl, cover with cling film and let rise until doubled in the oven off, with the courtesy light on. It will take about 3 hours.
After this time, flip the yeast dough onto the pastry board and, without flour, divide it into 3 parts of the same weight (about 235 g each).
Take each piece of dough and shape it into a ball. Pirl it between your hands by rotating its base on the shelf, tighten the lower part with your fist and place it inside a loaf pan, 25 x 11 cm, lined with parchment paper. Cover with cling film and let rise to the edge of the mold. Brush with beaten egg.
Bake in a preheated 180 degree oven for about 40 minutes. Take out of the oven, let cool for a few minutes then unmold the Tang Zhong method brioche. Let cool completely before serving.
.
