These easy tips can help you prepare the perfect Brioche
Brioches have a reputation for being a handful when it comes to the mixing process. This is why most of the times we tend to buy them ready-made. But what if you can prepare them at home and enjoy the whole process? A kitchen machine can do an excellent job incorporating the ingredients in less time and much less effort required by hand kneading. Eating afterward will certainly be worth it!
Make sure your yeast is not old or expired
Before you start kneading, test your yeast to avoid ruining the whole recipe. For example, you can pour half a cup of warm water in a bowl, then add the yeast and some sugar. Stir and let sit for few minutes. If the water starts bubbling, it means your yeast has been dissolved and is still good to use.
Pay attention to the butter temperature
Make sure the butter is at room temperature before you use it. Otherwise, it will not incorporate with the dough and you will end up with an uneven-textured bread. After you mix the instant yeast and all the other ingredients in Masterchef Gourmet +, start by adding the butter one tablespoon at the time until the quantity is finished. Keep beating until the butter is completely absorbed.
Rise and refrigerate overnight then bake to perfection
An average Brioche dough should rest at least 2 ½ hours so it could rise and double in size. Just keep it in your kitchen machine bowl and leave it in a warm nook until it doubles in bulk. Refrigerate the dough for 7 hours at least or overnight until it’s firm so you’d be able to work with it and shape it by the time you start baking. Depending on the batch, your time of baking should be between 15-30 minutes or until a wooden skewer comes out clean.
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