Light Brioche



Bread dough

- Mix Flour: Mix all ingredients in 4 minutes slow, move to fast speed in 3 minutes (except butter) until all ingredients are melted, Then add the butter and mix until dough is ready 

- 1st Resting: 20 minutes, divide the dough into 70g, roll into a round wire 

- 2nd Resting: 10 minutes 

- Shaping: Knit 3 strings, shape chrysanthemum cake 

- Final resting: 60-70 minutes, temperature 30ᵒC, humidity 80%

Baking: 200°C, oven, within 15 minutes

Light Brioche

Complexity level:  

- Total weight of the flour: 2020 gr 

- Total recipe weight: 2020 gr 

- Weight of each cake: 100 gr 

- Weighs 100 gr per 1 flour 

- Quantity: 20 pieces


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