Life is all about seizing the moment and being happy.

〖法式面包 – Brioche〗

2013年我的第一炉面包——Brioche  (布里欧修)。

Brioche

一款法国极为经典、具有面包和蛋糕双重身份的糕点。
不仅可当早餐食用,如拿它作 Tea Sandwiches来享用,又是另一种不同的生活格调。

Brioche3

原味的Brioche非常有味道,外皮金黄酥脆,内部超级柔软,再想减肥的人怕是也难抵挡这股诱惑吧。

材料简单,步骤不算繁杂。。。

Ingredients

1/4 cup + 2 Tbsp 2% milk, just above body temperature (105 F)
2 Tbsp + 1 1/2 cups all-purpose flour
1 tablespoon dry instant yeast
2 tablespoons icing sugar, sifted
2 large eggs, at room temperature
1/4 teaspoon salt
6 tablespoons unsalted butter. at room temperature
1 egg whisked with 2 Tbsp of water, for brushing

Directions

1. Stir ¼ cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5 minutes.

2 . Add the remaining milk, flour, sugar, eggs and salt to the first mixture and stir using a wooden spoon or in the bowl of a mixer fitted with the paddle attachment, mixing until blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing and once incorporated, switch to a dough hook attachment (or increasing action if by hand) and beat until the butter is fully incorporated and the dough is smooth. Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30 minutes, then chill for at least 8 hours, up to 24 hours.

3. To shape the brioche, turn the chilled dough out onto a lightly floured work surface and divide it into 6 pieces. Shape each piece into a ball, flouring your hands and the dough as needed. Then shape each piece into a slight oblong shape, sort of like a snowman, with a head and body. Use your finger to poke a hole through the centre of the larger “body” of the brioche and poke the smaller ball through it. Place each piece in an oiled 4-inch brioche tin. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in size.

4. Preheat the oven to 350 F. Brush the tops of the brioche with the egg wash; place the tins on a baking tray and bake for about 25 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tins to cool completely.

5. The brioches are best enjoyed the day they are baked, but they will keep for a day in an airtight container, or can be frozen for up to 2 months.

※ 方子来源 Foodnetwork,一个挺不错的网站。

每当想开一家饼屋的愿望涌起,便会去 Foodnetwork 寻找方子,换着花样做甜点。
琢磨过,现实中的我是根本不可能去经营饼屋滴~
最理想的就是在这一方天地,用心烘焙出生活的好滋味。。。
拥有这份感受,我满足了。

17 responses

  1. 嗯,好吃好喝好生活~继续努力。

    January 28, 2013 at 1:53 am

    • YN

      嗯,Cathy 这句话很实在,抵过千万句美言哈~
      也不知今年日本又会出哪一字,你能猜出么~

      January 28, 2013 at 8:04 pm

      • 刚过去一个月,还不好说。。。

        January 29, 2013 at 3:12 am

        • YN

          去年的“金”不仅出乎意料,好像还和哪一年重了的,也就是说是允许重复的咯?

          January 29, 2013 at 8:39 pm

  2. Li

    初看方子想晚上回家立即尝试,看到chill eight hours又退缩了。。。这句”Use your finger to poke a hole through the centre of the larger “body” of the brioche and poke the smaller ball through it.”你再详细说说,是snowman的头和身子各穿一个孔吗?

    January 28, 2013 at 11:44 am

    • YN

      Li,我是这样的,晚上揉好面在冰箱冷藏过夜,第二天早上就可以整形、烘烤了。来得及的话,上早餐桌,配果酱,搭!
      整形的问题是这样的,将snowman整成像“6”或“9”或“Q”,然后将那端细小的穿入那个圈圈(身子)入模就可以了。我看中文版有人是将面团先做成donut,然后再在内圈上放一小面团来达到这一效果。所以也有人叫它奶头面包哈~。不过我还是更喜欢前一种的整形,有点儿弯却也显得更自然些。
      讲了半天,也不知讲清楚了没~
      Li,有问题尽管问,我都在~

      January 28, 2013 at 9:04 pm

  3. 这是迷你版的啊,实在可爱。我又脚跟踢后脑勺地度过了一个周末。。。不过可以安慰自己的是我们逛了两个小时书店,还吃了一盘自家炒的回锅肉。希望天快点儿暖和起来,因为我发现了一个好地方,你要是想吃甜点了,我带你去探险哈。

    January 28, 2013 at 1:57 pm

    • YN

      Jinnie,你还是先说说那家店名吧,不定哪天我正好路过呢~

      感觉你是个计划性很强的人,不管怎样脚跟踢后脑勺,你都能从容应付,然后抽空还自娱一把。

      书店,是Indigo么~ 这星期打折很多。。。

      January 28, 2013 at 9:14 pm

      • 那家店叫Butter Avenue,如果感兴趣你就去看看吧。我最近在国内也买了很多书,等包裹中。

        January 29, 2013 at 1:49 pm

        • YN

          嗯,查到,还进去逛了圈,它的Gallery蛮有情调的。
          Location离Downtown可不近啊,琢磨着你是怎么找到它的,呵~

          新年新开始,你我都忙着Order东西,我从淘宝订的货周四也该到了。^ _ ^

          January 29, 2013 at 8:36 pm

  4. 尝尝这新年第一炉,有点像蛋糕啊。

    January 30, 2013 at 8:39 am

    • YN

      味还不错吧~
      下回我空投的再勤些。^ _ ^

      February 1, 2013 at 9:51 pm

  5. 6

    你和Jinnie一起,开个饼屋不在话下嘛!这样我也可以名正言顺打个电话过去,老板,定这个那个N个要加急快递快递快递喔!

    February 1, 2013 at 9:20 pm

    • YN

      也是哦~
      不过来真的话,就会不再是那种休闲的心情了。。。
      六,还是看你哪天率个团访加的,或我们游美一趟,好好撮一顿滴~

      February 1, 2013 at 9:41 pm

  6. 用心烘焙出了生活的好滋味,也感染了我用心生活,虽然我烘焙不出如此美味的点心,但我也开始学着制造好吃的面食。生活真的很美好,只要用心。啊啊啊好开心啊!

    February 10, 2013 at 9:47 am

    • YN

      一团面,看似简单,但用你的双手揉进了你的心情,那味就是不一样哦~

      February 10, 2013 at 9:55 am

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