Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add the
Coconut Cream (8 oz)
,
Water (2.5 oz)
,
Granulated Sugar (1/3 cup)
,
Instant Dry Yeast (1/2 Tbsp)
,
All-Purpose Flour (1 3/4 cups)
,
Bread Flour (1 2/3 cups)
, and
Salt (3/4 tsp)
into the bowl of a stand mixer fitted with hook attachment. Turn to low (speed 1) until all ingredients are mixed together, turn up to medium speed for further few minutes.
Step 2
Add
Butter (3 Tbsp)
and change speed to slow until butter is combined, then change back to medium speed until the dough comes elastic or for around 15-20 minutes.
Step 3
Take the dough out of the mixing bowl and roll it to a round shape. Sprinkle extra plain flour on a table or a big bowl then put the dough in, sprinkle flour on top then cover with cling wrap. The dough needs to ferment at room temperature around 83-86 degrees F (28-30 degrees C) until it's doubled in size.
Step 4
Degas (beat down with fist) the dough and divide into 25 pieces (34 g per piece) and roll them into balls.
Step 5
Line a 25x25x4-cm baking tray with baking paper. Place the dough balls into the tray, evenly spaced.
Step 6
Place the tray on shelf 3 (middle of the oven) and set the oven to "dough proving" function. Leave until they have doubled in size.
Step 7
Take the tray out and set the oven to "steam roast" function at 180 degrees C (350 degrees F).
Step 8
Add the
Coconut Cream (6 oz)
,
Powdered Confectioners Sugar (2 Tbsp)
, and
Corn Flour (1/2 Tbsp)
to a small bowl and mix well with a whisk or fork. Brush mixture over dough and pour the leftovers into the tray. Sprinkle
Desiccated Coconut (1 Tbsp)
over the top.
Step 9
When the oven is up to temperature, put the tray on shelf 3 (middle of the oven) for 23-25 minutes or until brioche is golden in color, turn the tray 5 minutes before removing from the oven.
Step 10
Allow brioche rolls to cool slightly, then carefully transfer baking paper with brioches to a wire rack to cool completely. Serve.
Rate & Review
{{id}}