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Receta Chocolate Chip Brioche
by Global Cookbook

Chocolate Chip Brioche
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Ingredientes

  • 1 pkt Active dry yeast
  • 6 Tbsp. Hot water (105-115 degrees)
  • 2 3/4 c. All-purpose flour, divided
  • 2 Tbsp. Sugar
  • 1 tsp Salt
  • 6 Tbsp. Butter, softened
  • 6 Tbsp. Heavy cream
  • 4 x Egg yolks
  • 1/2 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
  • 1 x Egg, beaten

Direcciones

  1. In small bowl, dissolve yeast in hot water; set aside for l0 min. Add in 3/4 c. flour; knead till smooth. Cover with plastic wrap; let rise in hot place for 1 hour. In large bowl, combine remaining 2 c. flour, sugar and salt; make well in center. Add in butter, heavy cream and egg yolks to well; mix till dough forms a ball. On lightly floured board, knead dough till smooth and elastic (about 5 min). Knead in yeast mix. Knead in Nestle Toll House semi-sweet chocolate morsels. Reserve 1/4 of dough; set aside. Form remaining dough into ball; place in buttered 8-inch glass brioche mold. If a metal brioche mold is used, raise oven temperature to 375 degrees. Make deep depression in center of dough. Roll remaining 1/4 of dough into ball. Press into center of dough in mold. Pat topknot to shape proportionately. Cover with cloth; let rise in hot place till doubled in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with beaten egg. Bake at 350 degrees for 40-45 min. Cover with foil. Bake 15 min longer. Remove from mold; cold on wire rack. Serve hot.
  2. Makes onebrioche.