【cc】Soft and Fluffy Brioche Bread 布里歐修皇冠奶油吐司

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.

📎食譜 Recipe
材料配方 Ingredients：（2個450g 吐司烤模 / 2 x 450g toast mold）
鮮奶 100克 / Milk 100g
水 110克 / Water 110g
即溶酵母 5克 / Instant yeast 5g
細砂糖 60克 / Castor sugar 60g
蜂蜜 40克 / Honey 40g
鷄蛋 100克 / Whole egg 100g
高筋麵粉 500克 / Bread flour 500g
鹽巴 9克 / Salt 9g
無鹽奶油 80克 / Unsalted butter 80g

蛋液 Egg wash
軟化奶油 Softened butter
珍珠糖，裝飾用 / Pearl sugar, for decoration (optional)

製作步驟 Instructions ：
1.將鮮奶，水，即溶酵母，細砂糖，蜂蜜，鷄蛋和高筋麵粉放入主鍋，設置3分鐘揉麵功能，揉麵。
Place milk, water, instant yeast, sugar, honey, egg and bread flour into the mixing bowl, set the kneading function for 3 minutes to mix well.
2.加入鹽巴和奶油，設置揉麵功能3分鐘。
Add salt and butter and set the kneading function for 3 minutes.
3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球, 之後用一个大碗盖住面团。將麵團放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Cover the dough with a big bowl, and let the dough ferment for 60 minutes at 28°C room temperature.
4.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，每份麵團各分割成8等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide each of the dough into 8 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
5.静置15分鐘后, 取出一份麵團，排氣，擀成長方形，然後將上面的麵團和下面麵團覆盖，擀長，之後由上往下捲起來，捏緊收口。重複其餘的麵團，之後將麵團放入吐司烤模里，蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60-90分鐘至八分滿。
After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle, fold the dough from the upper and lower part toward the center, roll the dough out flat, then roll the dough tightly from the top all the way to the end and seal it tightly. Repeat the steps for the rest of the dough. Place the dough into the toast mold. Cover it with a clean kitchen towel and let it proof for second time for about 60-90 minutes at 30-33°C room temperature.
6.二次發酵后，在麵團上刷上一層蛋液，然後用剪刀或刀將麵團切開一刀在麵團上剪一口，擠上軟化奶油，之後撒上適量的珍珠糖。
After second fermentation is done, brush the dough surface with egg mixture and cut the middle of the dough with a scissor or knife. Then, squeeze the softened butter on the dough and sprinkle with some pearl sugar.
7.烤箱預熱170攝氏度，入烤箱烘烤32-35分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤到吐司的表面變金黃色后，蓋上錫箔紙繼續烘烤。从烤箱中取出, 輕敲幾下排出空氣, 之後將吐司轉移到凉架上晾涼。將吐司降溫涼透後再切片。完全放涼後，就可以享用吐司啦！這款吐司質地柔軟細膩，入口軟綿， 奶香十足，手撕著也是格外過癮好吃！烤好後，整間屋子都香噴噴的香味，非常誘人好吃！這款吐司製作非常簡單，大家一起學做起來吧！
Preheat the oven to 170°C, bake for 32-35 minutes (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). Bake until the surface of the bread is colored with golden brown then cover with aluminium foil and continue baking. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. Let the bread cool completely before slicing. After the bread completely cool down, then it’s ready to serve!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.

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