Brioche Vendéenne (Main Recipe)
Ingredients
Part Preparo
Process
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Gradually add the fresh yeast and cold water, and beat at high speed (speed 2) for about 5 minutes or until the veil stage is reached.
04. Divide into 120 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the braids (each braid with 3 pieces of 120 g) and place them in greased loaf pans (22 x 11 x 10 cm).
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 180°C for about 30 minutes in a deck oven.
10. Unmold while still hot.
Tips
* Turbo oven: 160°C for approximately 20 minutes.
- For Brioche preparation:
* Divide into 40 g portions. Shape into balls.
* Cover with plastic wrap. Let rest for 10 minutes.
* Shape the brioches into a ball with a small ball on top (approximately 10% of the dough).
* Place in greased molds (8 x 4 cm) and ferment in a fermentation chamber (32°C) for about 1:30 h.
* Brush the surface with beaten whole eggs halfway through the fermentation time.
* Bake at 200°C for approximately 12 minutes in a deck oven.
- Alternative baking
* Turbo oven: 180°C for approximately 10 minutes.
- It is recommended to use margarine intended for "general use" (80% lipids) to improve the color and handling of the dough.
- The substitution of fresh eggs with liquid eggs is possible; however, the dough will be slightly denser and the crumb slightly darker.
- Margarine can be substituted with unsalted butter.
- Raw bread dough can be frozen for 30 days if 1% of Zea Frozen Dough is added based on the weight of the premix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use suitable equipment such as a blast freezer and fermentation chamber.
- It is advisable to use cold eggs, egg yolks, margarine, and water to facilitate dough handling.
- Egg yolks can be substituted with whole eggs, but the dough will be slightly lighter.
* For 2kg of mixture, add 750g of eggs.
OTHER YIELDS
- 91 brioches of 36g.
Yield
10 Units of 340 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Brush , Fermentation Chamber , Plastic Bag
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 182 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Brioche Vendéenne (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for about 1 minute or until a crumbly texture forms.
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Gradually add the fresh yeast and cold water, and beat at high speed (speed 2) for about 5 minutes or until the veil stage is reached.
04. Divide into 120 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the braids (each braid with 3 pieces of 120 g) and place them in greased loaf pans (22 x 11 x 10 cm).
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 180°C for about 30 minutes in a deck oven.
10. Unmold while still hot.
Tips
* Turbo oven: 160°C for approximately 20 minutes.
- For Brioche preparation:
* Divide into 40 g portions. Shape into balls.
* Cover with plastic wrap. Let rest for 10 minutes.
* Shape the brioches into a ball with a small ball on top (approximately 10% of the dough).
* Place in greased molds (8 x 4 cm) and ferment in a fermentation chamber (32°C) for about 1:30 h.
* Brush the surface with beaten whole eggs halfway through the fermentation time.
* Bake at 200°C for approximately 12 minutes in a deck oven.
- Alternative baking
* Turbo oven: 180°C for approximately 10 minutes.
- It is recommended to use margarine intended for "general use" (80% lipids) to improve the color and handling of the dough.
- The substitution of fresh eggs with liquid eggs is possible; however, the dough will be slightly denser and the crumb slightly darker.
- Margarine can be substituted with unsalted butter.
- Raw bread dough can be frozen for 30 days if 1% of Zea Frozen Dough is added based on the weight of the premix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use suitable equipment such as a blast freezer and fermentation chamber.
- It is advisable to use cold eggs, egg yolks, margarine, and water to facilitate dough handling.
- Egg yolks can be substituted with whole eggs, but the dough will be slightly lighter.
* For 2kg of mixture, add 750g of eggs.
OTHER YIELDS
- 91 brioches of 36g.
Yield
10 Units of 340 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Brush , Fermentation Chamber , Plastic Bag
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 182 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.