Brioche with Pearls Sugar


BRIOCHE WITH PEARLS SUGAR

https://www.delish.com/cooking/recipe-ideas/a28848483/brioche-bread-recipe/

Untuk biang/for starter:
60 gr tepung serbaguna.60 gr all-purpose flour.
70 gr tepung untuk roti. 70 gr bread flour.
5 gr ragi aktif. 5 gr active dry yeast (SAF)
120 ml susu, hangat kuku. 120 ml milk, lukewarm.

Untuk bahan roti/for dough ingredients:

5 butir teur ukuran besar, suhu ruang. 5 large eggs, room temperature (320 g.)
130gr tepung serba guna. 130 gr all-purpose flour.
250 gr tepung untuk roti. 250 gr bread flour.
100 gr gula pasir. 100 gr granulated sugar.
1 sdt garam himalaya. 1 tsp himalayan salt
200 gr mentega tawar, suhu ruang.200 gr unsalted butter, room temperature.

Utk olesan/for egg wash:
1 butir teur besar. 1 large egg.
1 sdt susu. 1 tbsp milk.

Gula mutiara, untuk taburan. Pearls sugar for sprinkling

Cara/method:
1. Membuat biang: campur dalam mangkuk tepung, ragi dan susu, aduk rata dengan spatula, lalu tutup dengan plastik pembungkus dan diamkan selama 45 menit. Make the starter: To the bowl combine, the flour, yeast, and milk, mixe well with a spatula, then cover with plastic wrap and let sit for 45 minutes.
2. Setelah biang membentuk beberapa kantong udara, masukkan ke dalam mangkuk mixer. Masukkan telur, tepung, gula, dan garam. Aduk dengan kecepatan sedang hingga tercampur rata (gunakan pengaduk kait), kemudian secara bertahap naikkan kecepatan sedang ke tinggu dan lanjutkan mengaduk sampai adonan kalis, mengkilat dan elastis, keruk adonan ketengah mangkok setiap 5 menit dan 15 menit. Once the starter has formed some air pockets, remove to mixer bowl. Add in eggs, flour, sugar, and salt. Mix on medium speed until well combined (using hook), then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 5 minutes, and 15 minutes.
3. Dengan mixer berjalan, tambahkan mentega secara bertahap, 1 sendok makan setiap kali, biarkan setiap sendok makan sepenuhnya tercampur ke dalam adonan sebelum menambahkan mentega berikutnya. Lanjutkan mengaduk dengan kecepatan sedang-tinggi selama 7 menit hingga adonan lolos uji kaca jendela. Tutup mangkok dengan bungkus plastik dan diamkan sekitar 1 jam atau dua kali lipat ukurannya. With the mixer running, add in butter gradually, letting each tablespoon fully incorporate into the dough before adding the next. Continue mixing on medium-high speed for 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
4. Setelah adonan berukuran dua kali lipat, tekan hingga adonan mengempis seluruhnya, kemudian tutup kembali dengan bungkus plastik. Simpan di lemari es selama 4 jam, keluarkan adonan dan tuang adonan diatas meja yg sdh ditaburi tepung, potong dan timbang adonan @50gr (adonan bisa di beri isisan sesuai selerah atau di buat roti tanpa isi). After the dough has doubled in size, press it until the dough is completely deflated, then cover it again with plastic wrap. Store in the refrigerator for 4 hours, remove the dough and pour the dough on the table that has been sprinkled with flour, cut and weigh the dough @ 50gr (dough can be filled according to as wide or as bread without filling)
5. Olesi loyang roti loaf dengan cooking spray. Letakkan adonan diatas loyang. Dan diamkan selama 45-60 menit dengan menutup dengan plastik pembungkus dan oles dengan bahan olesan dan beri bahan taburan. (Oles di 5 menit terakhir dari waktu proofing). Grease the loaf bread pan with cooking spray. Place the dough on the pan. And let stand for 45-60 minutes by covering with plastic wrap and spread with a egg wash and give the sprinkling. (Spread in the last 5 minutes of proofing time)
6. Panaskan oven 180C° selama 20 menit. Panggang selama 25-30 menit. Preheat oven 180C°for 25-30 minutes.
7. Biarkan dingin selama 5 menit, lalu keluarkan roti ke rak pendingin. Dinginkan sepenuhnya. Let cool for 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

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