Ingredients
Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
6.250
Fresh yeast
0.250
Egg
1.655
Water
1.720
Total Weight: 9.875
Method
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
6.250
Fresh yeast
0.250
Egg
1.655
Water
1.720
Total Weight: 9.875
Method
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.
Ingredients
Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
6.250
Fresh yeast
0.250
Egg
1.655
Water
1.720
Total Weight: 9.875
Method
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
6.250
Fresh yeast
0.250
Egg
1.655
Water
1.720
Total Weight: 9.875
Method
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.
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