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How Brioche are Made

Brioche Making Process
Brioche Making Process

Metric Recipe
* Bread Flour: 2,310g
* High Gluten Flour: 690g
* Water: 290g
* Eggs: 1,470g
* Salt: 75g
* Sugar: 360g
* Yeast (Fresh): 150g
* Butter: 1,500g

Standard Recipe
* Bread Flour: 5 lb. 1.6 oz
* High Gluten Flour: 1 lb. 8.3 oz
* Water: 10.24 oz
* Eggs: 3 lb. 3.84 oz
* Salt: 2.66 oz
* Sugar: 12.64 oz
* Yeast (Fresh): 5.28 oz
* Butter: 3 lb. 4.8 oz

Methodology

Add Ingredients
Add both dry and liquid ingredients into mixer.

Mix Ingredients
Mix ingredients until dough is formed. Check to see if the dough is ready by utilizing the window method.

Mix Ingredients

Emulsifying Butter
Emulsify butter into the dough by slowing adding dough into the running mixer. Be careful not to add too much butter at once as this may cause clumping.

Scale & Refrigerate
Scale and shape mixed dough into rounded boules than will be refrigerated overnight.

Divide & Form
Place refrigerated boule onto rounding plate, dusting with flour. Proceed to process with Divider / Rounder and mould into the desired product.

Divide & Form

Proofing
Proof your moulded products for two hours or until dough is approximately 50% larger than the originally formed piece.

Proofing

Egg Wash
Egg wash utilizing a pastry brush or Egg Spraying equipment. Be sure the entire product is evenly coated.

Egg Wash

Bake
Bake in a preheated convection oven at 350°F for 12 - 15 minutes.

Bake

Cool & Serve
Enjoy your freshly baked Brioche!

Cool & Serve
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SHEANG LIEN How Brioche are Made Introduction

Sheang Lien Industrial Co., Ltd. is Taiwan supplier and manufacturer in Food Machinery Industry. SHEANG LIEN has been offering our customers high quality Planetary Mixer, Spiral Mixer, Dough Sheeter, Deck Oven, Bread Slicer, Rotary Oven, Proofer, Dough Divider, Dough Rounder since 1997. With both advanced technology and 32 years experience, SHEANG LIEN always make sure to meet each customer's demand.


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