Japanese brioche recipe chigiri pan
Prepare an irresistible Japanese brioche, with a divinely smooth and creamy texture.
Equipment
- 1 square mold 18 x 18cm
- Transparent food paper
- damp cloth
Ingredients
- 280 g T45 flour
- 3 g dry baker's yeast
- 3 g of salt
- 40 g of sugar
- 30 g of butter at room temperature
- 180 ml of milk heated to 40° C
Instructions
- In a bowl, add the flour and salt on one side, and the dry yeast and butter on the other.Heat the milk in the microwave (600w) for 50 seconds. Or in a saucepan to 40 degrees.
- Add the milk to the bowl and knead to a dough.
- Cover with transparent cling film.
- Leave in the oven in proofing mode (around 40°C) for about 30 minutes, until the dough expands a size. This is the 1st fermentation.
- Divide the dough into 9 equal parts, roll them into balls, and lay them out 3x3.
- Cover with a damp cloth and leave to rise for a further 10 minutes.
- Then gently knead them to remove the air. Roll them up again and place in a lined or buttered baking tin.
- Cover with a damp cloth and cling film and use the oven's fermentation function to ferment at 40°C for 20 minutes. (Second fermentation) Once fermentation is complete, preheat the oven to 170°C.
- Sprinkle flour over the top of the dough using a fine sieve and bake at 170°C for about 15-17 minutes. If the brioche browns too quickly, cover with aluminum foil.
- Once cooked, remove from the tin and leave to cool. Enjoy your meal!
