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- 12 Apr 2018
‘격자무늬 브리오슈’ (Brioche)
“독자들이 쉽게 따라 할 수 있는 메뉴”
매주 새로운 요리를 소개 할 때필자가 가장 많이 생각하는 부분이다.
이번주에 선보일 격자무늬 빵은 사진으로만 보면 만들어 보기도 전에 포기하고 싶어 질 비주얼이라 걱정이 앞선다.
그러나 베티를 믿고 한번 도전해 보는게 어떨까?
격자무늬를 만드는 과정은 마치 간단한 바느질을 하는 것과 같다. 가늘고 길게 빚은 반죽을 같은 모양의 다른 반죽과 교차 시켜 십자모양을 만들어 주는 과정을 반복하면 된다. 바느질을 못한다고? 그래도 걱정할 필요 없다.
필자는 떨어진 단추를 다시 다는 것 조차 서툴다.
자 이제, 부담감을 내려놓고 고급 베이커리에서나 맛 볼 수 있을 것 같은 모양의 빵을 만들어 보자.
Ps. 모양만 예쁜게 아니다.
참깨, 버터, 얼그레이향의 조합에, 달달함까지 더해졌으니 그 맛 또한 환상적이다.
Earl Grey, Sesame, Cassonade Weave Bread
Cook Time 35 min
FOR THE BREAD
- 2 1/2 cups or 325 grams all purpose flour
- 1/4 cup or 50 grams white granulated sugar
- 1 teaspoon white granulated sugar
- 1 teaspoon table salt
- 1 1/2 teaspoons traditional active dry yeast
- 1 cup milk (will be reduced to a little less than a cup of milk)
- 2 Earl Grey Tea bags
- 2 fresh eggs room temperature
- 6 tablespoons softened unsalted butter
- 1 tablespoon vegetable oil
FOR THE FILLING
- 1/2 cup or 113 grams softened unsalted butter
- 1/2 cup or 100 grams brown cassonade sugar
- 1/3 cup or 40 grams toasted sesame seeds
- 2 tablespoons pure maple syrup
- In stand mixer bowl with paddle attachment, sift flour, sugar and salt and give quick mix
- In small sauce pan, on medium low heat, scald the milk until it forms little bubbles on the side of pan or reaches a temperature of 180 F. Turn heat off and allow to cool to about 110 F or touch with hand. Should be very warm to the touch... but not too hot that it's unbearable to touch
- Measure out 1/2 cup of the warm milk in a bowl and add the yeast and 1 teaspoon white sugar and give quick stir. Set aside and allow to poof (double its size)- about 10 minutes
- Drop the 2 Earl Grey tea bags in the remaining warm milk in sauce pan and let steep for 4 minutes. Remove bags and squeeze excess milk
- You should be left with about 1/3 cup of Earl Grey infused milk
- In stand mixer, still with paddle attachment, stir in the Earl Grey infused milk
- Then add the milk with yeast and stir - Mixture will look shaggy and ragged. This is okay.
- Now swap out the paddle attachment to the kneading hook attachment and add the eggs in one at a time while stirring on low- scrape sides and bottom with a spatula a couple times while kneading.
- Add the butter in a table spoon at a time. waiting for butter to be incorporated fully before adding the next chunk in - dough will look sticky but keep kneading until the dough looks shiny and smooth
- If still dry and not coming together after 2 or 3 minutes, add a teaspoon of water or milk until dough comes together. If opposite issue of too wet, add an extra tablespoon of flour.
- Continue to knead for 10 minutes until the dough is smooth, shiny and no longer sticky
- Form the dough into a ball
- Grease with vegetable oil a large bowl until it is lightly covered
- Lightly roll the dough around in the greased bowl (Make sure bowl is large enough to accommodate the fact that dough will double in size)
- Cover with plastic film and allow to rise in warm area of home for 3 hours.
In the meanwhile make the FILLING
- Loosely crush the sesame seeds in a mortar and pestle or zip in blender for a few seconds or put in ziplock and crush with rolling pin. You want a few seeds crushed. Crushing it will release some lovely nutty flavour
- Mix in bowl with the softened 1/2 cup butter and 1/2 cup brown cassonade until well blended- set aside
ASSEMBLING THE WEAVE
- *There are a series of pictures above which will help with the assembly
- After the first rise, take dough and cut into 4 equal pieces
- Roll each piece into flat oval shapes - about 12 inches in diameter
- Take about a quarter of the filling and spread leaving about half an inch on the edge
- Roll up all the way
- Do this for the rest of the dough sections
- Pop in refrigerator for 15 minutes on baking tray lined with parchment paper covered with plastic (Optional- I find this step helps keep the dough a bit firm when shaping)
- With a sharp serrated knife, cut the rolls down the centre middle in half lengthwise.
- Create a "tic tac toe" grid with the tendrils (refer to pic)
- Overlap the tendril pairs so they are alternating with the overlaps (see pic)
- Take all the tendril pairs that are on the underneath another tendril pair to overlap the pair that is clockwise to it. (refer to pic)
- Carefully tuck the tendril ends under the loaf
- Put on a large baking tray lined with parchment with at least 4 inches on all sides (to allow for the second rise and the spread during bake)
- Cover with a damp tea towel for second rise, place in warm part of house- about 1 1/2 hours
BAKING THE WEAVE
- Preheat oven to 375 F
- Remove tea towel and bake for 20 minutes or until somewhat browned on the top
- Remove from oven and cover loosely with sheet of foil and bake for another 15-18 minutes
- Test bread by pressing close to centre...should be firm
- Immediately brush maple syrup all over bread
- *When yeast doesn't poof, it usually means the milk was too warm or too cold. If you don't have a food thermometer, test by touching water. It should be very warm but not so hot that your fingers can't take it.
- Another issue could be the yeast has expired or simply died.
- If you only have raw sesame seeds, toast on pan over medium high heat for about 3 minutes stirring occasionally.
- This weave bread is best consumed within a couple days, however can be kept up to 5 days at room temperature wrapped with plastic
- Can also be frozen for about a month
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