Brioche LeNotre
   เห็นวันก่อนคุณKanga ทำ Brioche มาฝากสมาชิก แล้วย่านามีสูตรของLeNotre อยู่ เลยอยากแบ่งปัน เผื่อใครอยากลองทำอ่ะค่ะ

จะเห็นว่าในสูตรใช้ยีสต์สด เราใช้ยีสต์แห้งแทนได้ค่ะ ใช้ประมาณ 0.7 - 1 % ของ นน.แป้งนะคะ และ แป้งที่ใช้ก็ควรเป็นแป้งอเนกประสงค์ค่ะ

Lenotre’s Brioche

RISING TIME 3 1/2 to 5 ½ hours

INGREDIENTS For approximate 1200 gm dough
450 g butter
15 g compressed yeast
2 tsp warm water
15 g salt
30 g granulated sugar
1 ½ tbsp milk
500 g flour
6 eggs

For approximate 600 gm dough
225 g butter
8 g compressed yeast
1 tsp warm water
8 g salt
15 g granulated sugar
2 1/4 tsp milk
250 g flour
3 eggs

For approximate 360 gm dough
135 g butter
5 g compressed yeast
3/4 tsp warm water
5 g salt
10 g granulated sugar
1 ½ tsp milk
150 g flour
2 eggs

Note: This dough works best if made in large quantities. The following instructions are for making 1200 g of dough. The same method applies for making smaller amounts, but the amount of egg added at the various steps must be reduced according to the total number of eggs used.

Making the dough: Take the butter out of refrigerator 15 minutes before making the dough. Dissolve the yeast in the warm water. In another bowl, dissolve the salt and sugar in the milk. Never bring yeast into direct contact with salt or sugar.

Using an electric mixer: In the mixing bowl, place the salt-milk-sugar mixture. Add the flour, then add the yeast solution. Beat for 2 minutes at low speed, then all at once add 4 eggs and continue to beat until the dough is firm, homogeneous and smooth. Add the 2 remaining eggs one at a time, then beat at medium speed for 10 to 15 more minutes or until the dough is light and silky and no longer sticks to your fingers. Place the batter between 2 sheets of waxed paper or plastic wrap and tap it a few times with a rolling pin to flatten it. Break the butter into pieces the size of an egg. With the mixer on low speed, quickly add the butter to the dough-this should take no more than 2 minutes.

Kneading by hand: Have all the ingredients measured and ready for use. Place the flour on the table in a mound and make a well in the center. Put the yeast solution in the well and mix it with a little flour, then add 3 eggs. Incorporate about half the flour, then add the sugar-salt-milk mixture and 1 more egg, working with your fingers to mix all ingredients together. When all the flour has been mixed in, knead the dough for 15 minutes, stretching it and slapping it back onto the table as you do so. When the time is up, add the remaining 2 eggs and keep working the dough until it becomes elastic and stretches easily without breaking. Now add the softened butter, prepared as described above for using an electric mixer, to 1/3 of the dough; then add the remaining dough, half of it at a time, using the plastic scraperto cut and mix the dough together. Try not to use your hands too much because the butter will melt too quickly.

Rising: Placing the dough in a larger bowl, cover with a cloth, and let it stand for 1 ½ to 2 ½ hours at room temperature. When the dough has risen to twice its original bulk, puch it down and stretch it twice. Let the dough rise again in the refrigerator for 2-3 hours until double its bulk again-it should be rounded up on top like a ball. Punch the dough down as before, cover tightly, and keep it refrigerated overnight.
The next day, place the dough on a floured board and flatten it quickly by hand, then place it in the mold that will be used for baking.

Baking: Individual brioches (approx 30 g dough, small round dough with head) – bake at 230 deg C for about 12 minutes.

Broche Parisienne (approx 360 g dough, large brioche with head) – bake at 200 deg C for about 35 minutes.
โดย: ย่านา [5 เม.ย. 49 11:50> ( IP A: X: )

หมายเหตุ สูตรเเละรูป คุณย่าขอยืมจาก หนังสือ LeNotre's dessert and pastry
คนเขียนหนังสือนี้คือคุณ Gaston Lenotre เอง ซึ่งเป็น Pastry Chef ที่มีชื่อมากของฝรั่งเศส มีร้านหลายสาขาในฝรั่งเศสและใช่ค่ะ มี รร.สอนด้วย ต้นฉบับจริงๆเป็นภาษาฝรั่งเศส ...ย่านาอ่านมิออก เลยซื้อฉบับอังกฤษ ที่แปลและเรียบเรียงโดย Philip and Mary Hyman , Barron's Educational Series, Inc. ในป๊ 1977
ติดต่อ : ย่านา [ 6 เม.ย. 49 2:45 >

โดย: ย่านา [3 มิ.ย. 49 3:42] ( IP A: X: )
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โดย: เจ้าบ้าน [25 ส.ค. 50 15:12] ( IP A: X: )