Almond Brioche Bread Recipe｜Butter 50%｜Egg 35%

When you slice brioche bread with a bread knife, you will feel like cutting cotton candy. This is a brioche with a very soft texture. (๑•᎑•๑) A large amount of butter is added, and the rich flavor is impressive. The almond topping contains a small amount of rum and has a mild aroma. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. ■ Click the Subtitle button → Subtitles will be displayed in the video. ■ How To Make Almond Topping 70.0g Almond Powder 70.0g Sugar A 27.0g Water  8.0g Rum 30.0g Egg White 25.0g Sugar B  9.0g Soft Flour(Cake Flour) 1. Put almond powder in the bowl. 2. Add sugar A and mix evenly. 3. Add water and mix evenly. 4. Add Rum and mix evenly. 5. Add egg white and mix evenly. 6. Add sugar B and mix evenly. 7. Add Cake flour and mix well. 8. Put the finished almond topping in the Pastry bag. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation B's (%): 50.0%, Tr (g): 150.0g Strong Flour(Bread Flour) B's (%): 50.0%, Tr (g): 150.0g All Purpose Flour B's (%): 35.0%, Tr (g): 105.0g Whole Eggs B's (%): 1.3%, Tr (g): 3.9g Instant Yeast B's (%): 50.0%, Tr (g): 150.0g Butter B's (%): 12.0%, Tr (g): 36.0g Sugar B's (%): 2.0%, Tr (g): 6.0g Salt B's (%): 25.0%, Tr (g): 75.0g Water(36℃) ■ Process 1. Put water in the bowl. 2. Put the instant yeast. 3. After 1 minute, mix evenly the instant yeast. 4. Add eggs and mix well. 5. Add sugar and mix well. 6. Add salt and mix well. 7. Add melted butter(36℃) and mix well. 8. After adding flour,    Mix evenly until the flour is invisible.    (Dough temperature: 21℃) 9. After 20 minutes of rest,the first fold(folding) 10.After 20 minutes of rest,the second fold(folding) 11.After 20 minutes of rest,the third fold(folding) 12.After 20 minutes of rest,the fourth fold(folding) 13.Refrigerated fermentation: 4℃, 8hours 14.After refrigeration fermentation,    Place the dough at room temperature for 2 hours. 15.Push in a square shape. 16.Square division: 135g 17.Slightly push the dough, 15 minutes of rest 18.Apply butter in the bakeware. 19.Final molding: roll and fold. 20.Put the dough in the bakeware. 21.Second Fermentation(Final Proofing):24 ℃, about 3 ~ 4 hours 22.After completion of the second fermentation, Topping the almond toppings on top of the dough. 23.Sprinkle an almond slice. 24.Oven temperature 190℃ Preheating    Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 25.Put the dough into the preheated lodge 10-inch combo cooker floor 26.Cover the lodge 10-inch combo cooker lid. 27.Put in the oven 28.After baking for 15 minutes, remove the lodge cover and continue baking for about 5 minutes    (20 minutes in total) ■ Note: Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves) #BriocheRecipe #NoKneadBrioche #BriocheBread #NoKneadBread #HomeBaking