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草莓花冠捲 – Strawberry Corolla
This is brioche recipe which is an enriched dough. When handling an enriched dough, chilling and fermentation time are both crucial. This dough is rich in fat which retard the development of gluten therefore we set the dough in fridge for a longer period of time and let autolysis to do its job. To Chill an enrich dough could make handing and shaping much easier, too, after all the ration of flour and butter is almost 2:1. If you’re in a warmer kitchen, a brioche dough will be your new nightmare! Besides, chilling for a longer time also allow the yeast to develop better flavour.
I did two things wrong when making the strawberry corolla today. The first thing was that I scatter chocolate chip after I applied the jam. I reckoned it’s not right because the unevenness of the dough cause by chocolate chip made the dough rise unevenly. However the recipe did put chocolate chip in the filling part so I’m really not sure. The second mistake was that I didn’t chill the dough before I made cuts for the corolla shape. Therefore the cut kind of squashed the dough and result was uneven rise(yet again!). I made half batch of the recipe (6 pieces) and the first 4 were cut without being chilled first. The last two pieces were properly chilled and you can really tell the difference after you form a corolla. If your dough is rich, let it chill before you handle it. What’s more, the recipe didn’t specify if it needs fresh yeast or dry yeast so I used what I got, dry ones. This brioche was kind of an experiment!
The first four corolla collapsed after baked and Zhibao asked me if I was making aliens.
He got balls to make such comment.
Recipe for Strawberry Corolla （12 pieces）
T45 低筋麵粉 Flour T45 1000g
全蛋 Whole eggs 350g
高脂牛奶 Whole milk 300g
細砂糖 Caster sugar 130g
鹽 Salt 20g
酵母 Yeast 40g
牛油 Butter 400g
草莓果醬 Strawberry Jam 300g
黑巧克力碎片 Dark chocolate chips 120g
蛋液 Egg wash 3 （刷表面用的）
黑巧克力碎片 Dark chocolate chips
糖粉 Icing sugar
I don’t think the corolla this time is a total success. However it is what makes making bread intriguing. When you try a recipe for the first time, you’d have to adjust it many times according to the flour, butter, eggs and yeast you use and the fermentation conditions you have to make it perfect. Not to mention that shaping isn’t something you can just nail it the first time, well most of the time I’m not too bad at shaping but a brioche dough is really tricky! Anyways, there is no shortcuts when making a good bread, we just have to keep practicing. I think this dough will go nicely with Nutella as filling, too.
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