Almond Brioche Bread Recipe｜Butter 50%｜Egg 35%

Описание: When you slice brioche bread with a bread knife, you will feel like cutting cotton candy.
This is a brioche with a very soft texture. (๑•᎑•๑)
A large amount of butter is added, and the rich flavor is impressive.
The almond topping contains a small amount of rum and has a mild aroma.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How To Make Almond Topping
70.0g Almond Powder
70.0g Sugar A
27.0g Water
 8.0g Rum
30.0g Egg White
25.0g Sugar B
 9.0g Soft Flour(Cake Flour)

1. Put almond powder in the bowl.
2. Add sugar A and mix evenly.
3. Add water and mix evenly.
4. Add Rum and mix evenly.
5. Add egg white and mix evenly.
6. Add sugar B and mix evenly.
7. Add Cake flour and mix well.
8. Put the finished almond topping in the Pastry bag.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's (%): 50.0%, Tr (g): 150.0g Strong Flour(Bread Flour)
B's (%): 50.0%, Tr (g): 150.0g All Purpose Flour
B's (%): 35.0%, Tr (g): 105.0g Whole Eggs
B's (%): 1.3%, Tr (g): 3.9g Instant Yeast
B's (%): 50.0%, Tr (g): 150.0g Butter
B's (%): 12.0%, Tr (g): 36.0g Sugar
B's (%): 2.0%, Tr (g): 6.0g Salt
B's (%): 25.0%, Tr (g): 75.0g Water(36℃)

■ Process
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add eggs and mix well.
5. Add sugar and mix well.
6. Add salt and mix well.
7. Add melted butter(36℃) and mix well.
8. After adding flour,
   Mix evenly until the flour is invisible.
   (Dough temperature: 21℃)
9. After 20 minutes of rest,the first fold(folding)
10.After 20 minutes of rest,the second fold(folding)
11.After 20 minutes of rest,the third fold(folding)
12.After 20 minutes of rest,the fourth fold(folding)
13.Refrigerated fermentation: 4℃, 8hours
14.After refrigeration fermentation,
   Place the dough at room temperature for 2 hours.
15.Push in a square shape.
16.Square division: 135g
17.Slightly push the dough, 15 minutes of rest
18.Apply butter in the bakeware.
19.Final molding: roll and fold.
20.Put the dough in the bakeware.
21.Second Fermentation(Final Proofing):24 ℃, about 3 ~ 4 hours
22.After completion of the second fermentation,
Topping the almond toppings on top of the dough.
23.Sprinkle an almond slice.
24.Oven temperature 190℃ Preheating
   Preheat the lodge in a fully-heated oven for at least 20 minutes.
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
25.Put the dough into the preheated lodge 10-inch combo cooker floor
26.Cover the lodge 10-inch combo cooker lid.
27.Put in the oven
28.After baking for 15 minutes,
remove the lodge cover and continue baking for about 5 minutes
   (20 minutes in total)

■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)

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