輕布里歐許 recipe Pain brioché

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比起正統的布里歐許(Brioche)少了更多油脂及蛋，熱量減低但美味不減
材料:
麵團 Dough:
高筋麵粉 Bread flour 600g
糖 Sugar 48g
鹽 Salt 12g
新鮮酵母 Fresh yeast 25g
牛奶 Milk 280g
蛋 Egg 120g
奶油 Butter 120g
珍珠糖 Pearl Sugar 適量Q.S.
巧克力豆 Chocolate beans 80g
烤模尺寸Loaf mold size:
1. 19.4 x 10.7 x 11.4 cm
2. 27.5 x 8 x 7 cm
基礎發酵以冷藏低溫進行發酵，更多操作細節及相關問題請參考: mrours.blogspo...
👉我的法國T65麵粉吸水性不高於65%，請依自己麵粉特性調整水量
👉冬天使用30-40˚C液體幫助酵母作用，夏天則使用常溫或冰涼液體
👉天氣熱時，每次折疊麵團的鬆弛時間可置於冰箱中，有時間可多操作幾次
👉第一次發酵可放入冰箱4˚C冷藏發酵，長時間發酵有助於麵筋形成
👉第二天提前將麵團取出使其回溫至少至16˚C再進行整形，避免溫度過冷麵筋過緊
👉最終發酵理想環境為溫度30-35˚C和濕度85%
👉My French T65 flour has a hydration rate of no more than 65%. Please adjust the amount of water according to the characteristics of your own flour.
👉Use liquid at a temperature of 30-40°C to help activate the yeast in the winter, and use room temperature or cool liquid in the summer.
👉During hot weather, you can place the dough in the refrigerator for each resting period. If time permits, you can repeat the process several times.
👉The first fermentation can be done in the refrigerator at a temperature of 4°C, which helps to form gluten over a longer period of time.
👉Take out the dough in advance next day and let it warm up to at least 16°C before shaping to avoid over-tight gluten due to low temperature.
👉The ideal environment for final fermentation is a temperature of 30-35°C and a relative humidity of 85%.