Japanese Brioche

Name: Japanese Brioche
Total time: 2100 s
Yield: Serves 6 servings
Ingredients: 2 tablespoons flour (15 g); 2 1/2 tablespoons water (35 g); 2 1/2 tablespoons milk (35 g); The tangzhong; 1 egg; 0.9 ounce fresh yeast (25 g); 2 cups flour (260 g); 1/4 cup sugar (50 g); 1 1/2 tablespoons butter (20 g); 1/3 cup milk (80 g); 1 little milk

melodie Jelu @melodiejelu

Japanese brioche made with tangzhong is a soft and light pastry.

melodie Jelu @melodiejelu

Japanese brioche made with tangzhong is a soft and light pastry.

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Ingredients

35 min

Serves 6 servings

Tangzhong
2 tablespoonsflour (15 g)
2 1/2 tablespoonswater (35 g)
2 1/2 tablespoonsmilk (35 g)
Brioche Dough
The tangzhong
1egg
0.9 ouncefresh yeast (25 g)
2 cupsflour (260 g)
1/4 cupsugar (50 g)
1 1/2 tablespoonsbutter (20 g)
1/3 cupmilk (80 g)
Other
1little milk

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Steps

35 min

1

Combine all the tangzhong ingredients and mix well. Cook over medium heat, stirring constantly, until you get a thick paste. Place in a container with a lid and let cool.
2

Mix all the brioche dough ingredients together and knead for 10 minutes on medium speed.
3

Shape the dough into a ball, cover, and let rise for 1 hour.
4

Punch down the dough and divide it into 6 pieces. Shape each piece into a ball and place them in a baking dish.
5

Place the brioche in a turned-off oven with a bowl of hot water. Let rise for 1 hour.
6

Remove the brioche and brush with milk. Bake for 35 minutes at 320°F (160°C).