Soft brioche bread with the Tang Zhong method Focaccia with pumpkin, red onion and black olives

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

Preparation of very soft brioche bread using the Tang Zhong method - Phase 1

Preparation of very soft brioche bread using the Tang Zhong method - Phase 1

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.

Preparation of very soft brioche bread using the Tang Zhong method - Phase 2

Preparation of very soft brioche bread using the Tang Zhong method - Phase 2

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.

Preparation of very soft brioche bread using the Tang Zhong method - Phase 3

Preparation of very soft brioche bread using the Tang Zhong method - Phase 3

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.

Preparation of very soft brioche bread using the Tang Zhong method - Phase 4

Preparation of very soft brioche bread using the Tang Zhong method - Phase 4

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).

Preparation of very soft brioche bread using the Tang Zhong method - Phase 5

Preparation of very soft brioche bread using the Tang Zhong method - Phase 5

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.

Preparation of very soft brioche bread using the Tang Zhong method - Phase 6

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.

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