Brioche Bun Recipe｜Jamon & Cheeseburger
Put water in the bowl.
Add instant dry yeast and disperse in water.
Add the eggs and mix well.
Add sugar and salt and dissolve.
Add melted butter (36℃) and mix well.
After adding flour,
Mix evenly until the flour is invisible.
Dough temperature: 25℃
After 30 minutes of rest, the first fold(folding)
After 30 minutes of rest, the second fold(folding)
Refrigerated fermentation: 4℃, 9hours
After refrigeration fermentation,Place the dough at room temperature for 1 hours.
Dough temperature: 12℃
Dough division: 80g
After rounding the dough, 20 minutes of rest
After rounding the dough one more time,
Put the dough in the bakeware.
Second fermentation: 27℃, about 2 hours
After completion of the second fermentation,Spread eggs on top of dough.
Put the dough into the preheated lodge 10-inch combo cooker floor
Cover the lid of lodge 10-inch combo cooker.
Put it in the oven
Baking for 12 minutes
Remove the bread from the oven and cool
Tasting after completion of bread
strawberry jam
jamon
Butter
Cheese
jamon
Jamon & Cheeseburger
This bread is brioche with 30% butter. (๑•᎑•๑) Very soft texture and savory flavored bread. It is also delicious to eat with strawberry jam like morning rolls. I made a homemade burger by topping jamon and cheese. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation B's (%): 100.0%, Tr (g): 167.5g Strong Flour(Bread Flour) B's (%): 35.0%, Tr (g): 58.6g Whole Eggs B's (%): 30.0%, Tr (g): 50.2g Butter B's (%): 15.0%, Tr (g): 25.1g Sugar B's (%): 2.0%, Tr (g): 3.3g Salt B's (%): 2.0%, Tr (g): 3.3g Instant Dry Yeast B's (%):: 25.0%, Tr (g): 41.9g Water(33°C) ■ Process｜room temperature : 27℃ ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Add instant dry yeast and disperse in water. 3. Add the eggs and mix well. 4. Add sugar and salt and dissolve. 5. Add melted butter (36℃) and mix well. 6. After adding flour, Mix evenly until the flour is invisible. (Dough temperature: 25℃) 7. After 30 minutes of rest, the first fold(folding) 8. After 30 minutes of rest, the second fold(folding) 9. Refrigerated fermentation: 4℃, 9hours 10. After refrigeration fermentation, Place the dough at room temperature for 1 hours. (Dough temperature: 12℃) 11. Dough division: 80g 12. After rounding the dough, 20 minutes of rest 13. After rounding the dough one more time, Put the dough in the bakeware. 14. Second fermentation: 27℃, about 2 hours 15. After completion of the second fermentation, Spread eggs on top of dough. 16. 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) 17. Put the dough into the preheated lodge 10-inch combo cooker floor 18. Cover the lid of lodge 10-inch combo cooker. 19. Put it in the oven 20. Baking for 12 minutes ■ Note: Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves) #Brioche #CheeseBurger #homemadeburger #BriocheBreadRecipe #HomeBaking