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Mrs Lim’s Brioche

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Ingredients
  

Tangzhong Roux

  • 1.5 Tbsp Bread Flour
  • 7.5 Tbsp Water

Main Bread ingredients

  • 115 g Made up of 2 eggs + cream
  • 7 g or 11/2 tsp yeast
  • 1 tsp Bread Improver optional
  • 210 g or 11/2 cups Bread Flour
  • 56 g or 1/2 cup Plain Flour
  • 1/2 tsp Salt
  • 30 g or 3 Tbsp Sugar
  • 20 g Milk Powder
  • 50 g Butter

Instructions
 

Roux

  • Mix flour with water until dissolved, then cook till it reaches 70C. You will know when it has thickened and forms a paste. Do not let it boil.
  • Refrigerate or freeze immediately to 3C.

Dough

  • Mix everything, including the roux but excluding the butter into a bowl and knead using a machine or by hand until elastic, or about 6 minutes, midway, add the butter. On the thermomix, it is a total of 7.5 minutes on knead mode.
  • You can prove this twice. First proof: leave it in a 40C oven to proof until double. It took me an hour. The dough is ready when it leaves a dent that does not retract when a finger is pierced through it.
  • If proofing once, then the above step can be skipped, go straight to shaping the dough.
  • Shape and then second proof again until double. It took me 45 minutes. This proofing time changes everyday even in the same kitchen as the conditions can be very different.
  • Bake at 200C in a fan-forced oven for 9 minutes for small buns, and for loaves, it takes another 30 minutes to proof and 25 minutes to bake,.
  • Enjoy them!