Mga inihurno
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"Japanese" Brioche, gumagamit ng tangzhong para sa malambot na tinirintas na tinapay, pinahiran ng egg wash at inihurno.
Para ihanda ang Tangzhong, kumuha ng maliit na kasirola, timbangin ang harina, gatas, at tubig, at initin. Haluin nang patuloy hanggang lumapot. Magiging puting cream ito. Ilipat sa lalagyan, takpan ng plastic wrap upang maiwasan ang pagbuo ng crust, at hayaan itong lumamig.
Prepare the Tangzhong. In a small saucepan, combine the measured flour, milk, and water. Heat this mixture, stirring continuously, until it thickens into a white, creamy consistency. Once thickened, transfer it to a separate container, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
Ngayon ay ihanda natin ang masa. Timbangin ang kinakailangang gatas at magpainit ng maliit na dami sa isang tasa upang matunaw ang yeast. Sa isang malaking mangkok, idagdag ang lahat ng wet ingredients: una ang pinalo na itlog, pagkatapos ang pinalamig na Tangzhong at ang gatas (parehong ang dissolved yeast mixture at ang natitirang gatas). Paghaluin ang lahat.
It's time to prepare the main dough. Measure out the milk needed for the dough, and gently warm a small portion of it in a cup to dissolve the yeast. In a large mixing bowl, combine all the wet ingredients: start with the beaten egg, then add the cooled Tangzhong, followed by all the milk (this includes both the portion used to dissolve the yeast and the remaining milk). Stir everything together until well combined.
Idagdag ang mga dry ingredients sa nakaraang mixture: harina, asukal, at asin. Haluin hanggang mahusay na pagsamahin ang lahat ng sangkap. Hiwain ang butter, na dapat nasa room temperature, at idagdag ito sa masa. Masahin ng mga 10 minuto hanggang ganap na isama. Ang masa ay dapat na maayos at bahagyang malagkit.
Add the dry ingredients to this wet mixture: the flour, sugar, and salt. Stir until all these components are well combined. Take the butter, ensuring it's at room temperature, cut it into pieces, and add it into the dough. Knead the dough for about 10 minutes until the butter is fully integrated and the dough becomes smooth and slightly sticky.
Bumuo ng bola gamit ang masa at ilagay ito sa malinis, na-grease na mangkok na may kaunting langis. Takpan ito ng malinis na tela at hayaan itong magpahinga hanggang doblehin ang laki. Gusto kong balutin ito ng kumot pagkatapos upang mapanatiling mainit at matulungan itong tumaas. Hayaan itong umupo ng mga 30 minuto.
Shape the dough into a ball and place it in a clean bowl that has been lightly greased with a little oil. Cover the bowl with a clean cloth and let the dough rest until it has doubled in size. For extra warmth and to encourage rising, I often like to wrap the bowl in a blanket after covering it. This first rise typically takes about 30 minutes.
Kapag handa na, ilipat ang masa sa isang may harina na ibabaw at hatiin ito sa tatlong pantay na bola (ginawa ko ito sa pamamagitan ng mata, kaya ang akin ay hindi perpektong pantay!). Ngayon, i-stretch ang bawat isa upang bumuo ng braid para sa brioche. Kapag na-braid na, ilagay ito sa isang mahabang amag na na-grease ng kaunting vegetable oil upang hindi dumikit. Takpan muli ng tela at kumot, at hayaan itong tumaas ng isa pang 30 minuto hanggang mapuno nito ang amag.
Once the dough is ready, transfer it to a lightly floured surface. Divide it into three equal portions to form individual balls (I usually eyeball this, so mine aren't always perfectly even!). Take each ball and stretch it out to prepare for braiding the brioche. After braiding, carefully place the dough into a long mold that you've greased with a little vegetable oil to prevent sticking. Cover the mold again with the cloth and blanket, and let it rise for another 30 minutes, or until it has expanded to fill the mold.
Sa maliit na mangkok, paluin ang itlog na may splash ng gatas at i-brush ang braid upang kapag naluto ito, makakakuha ito ng magandang gintong at makintab na tapusin. Mag-bake sa 180°C (350°F).
In a small bowl, whisk together one egg with a splash of milk. Use this mixture to brush over the braided dough; this will give your brioche a beautiful golden and shiny crust once baked. Bake the brioche at 180°C (350°F).
Hayaan itong umupo sa amag ng 10 minuto pagkatapos alisin mula sa hurno, pagkatapos ilipat sa isang rack upang ganap na lumamig. Ang resulta ay ESPEKTAKULAR! Mahal ko ang pagputol ng isang hiwa para sa almusal at pag-toast nito, pagpapahid ng ilang butter at strawberry jam dito at pag-enjoy nito—ito ay talagang kamangha-mangha!
After taking the brioche out of the oven, let it rest in its mold for 10 minutes. Carefully transfer it to a wire rack to cool down completely. The final result is SPECTACULAR! I personally love to slice it for breakfast, toast it lightly, spread some butter and strawberry jam on top, and savor every bite—it's truly amazing!
