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.