Brioche Dough (Cheese & Sausages)

芝士腸仔扭紋條


Dough
12%      MG Unsalted Butter (Room temperature)
20%      Devondale UHT Full Cream Milk 3.5%
100%    Bread Flour
33%      Water
10%      Whole Egg
1%        Yeast, Saf-instant (High Sugar)
0.4%     Improver
1%        Salt
20%      Sugar

Filling 
1 piece      Sausages(sliced)
Handful of  Food Tech HR Processed Cheese Diced (8mm)
Handful of  Pepper
Handful of  Salad dressing

Method 

  1. Combined all ingredients in the mixer bowl
  2. Using the dough hook work with ingredients at low speed for 6 minutes
  3. After 6 minutes turn to high speed for a while, add the unsalted butter to mix with
  4. Turn to low speed for 6 minutes
  5. Back to high speed 3 minutes at finally
  6. Continue to stir vigorously until very smooth and shinny (dough temperature 26℃-28℃)
    Make sure the dough NON- STRICKY rim
  7. Cover the dough with plastic wrap and set aside 20-25 minutes at room temperature for resting
  8. Flour the work surface to shape the dough
    Divide the dough, folding with filling to ferment 90 minutes
  9. Bake at upper heating 210℃ and lower heating 190℃ for 12-14 minutes