Buttery and fluffy Brioche baked in fruit tin!
Вставка
- Опубліковано 27 вер 2024
- #Brioche
I love the versatility of using a fruit tin to bake this amazing brioche!
Timestamps
0:30 Brioche dough
3:32 DIY baking tin
4:37 Shapping& proofing
5:42 Baking brioche
Pastry sheeter (Not used in the video)
farina-metal.c...
Brioche dough
500g bread flour
(11%~13% protein)
45g Sugar + 10g salt
25g Malted milk powder
280g (6ea) Eggs
80g Milk + 13g dry yeast
300 soft butter
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your technique, video editing, and facts posted with lots of text in the videos make your videos so great to watch!
Thank you so much! I did put a lot of effort into them!
yeah this channel is underrated
@@Bennysbaked without egg plzz
This channel is going to blow up someday, I know it!!!
XD Thank you so much!
I think I've now completed my binge watch of all your videos. You sir are very talented
Haha, thank you so much!
So glad I found your channel! Thanks for the great videos. I love that instructions are straightforward with the perfect amount of details, and the descriptions are timestamped along with the recipe. Your efforts didn't go unnoticed. Please keep 'em coming!
I'm so glad to hear that! :)) I put a lot of effort into making these videos! I'm learning from you guys as well in order to make better, and more informative videos! Again thank you for your support!
Quiero decirte que lo hice para segunda ves,que es mañana,ya lo tengo en frigorífico.
Me encanta la masa ,el sabor,y el olor....nunca voy a cambiar la receta....esta será mi receta de Brioche para siempre.
Gracias y un abrazó.
Estoy muy feliz de escuchar eso! ¡Gracias!
It is until recently that I discovered your channel through a facebook group.
I must say, I am an amateur baker. I topped it up with a one year baking course that I took in Sweden couple of years ago, simply to satisfy my ego!
Your videos, as much as they are cool and fun to look at, they are way more informative than most over UA-cam! Whether you intend it or not, your videos are more of a reference now! That how I see them. With the detailed explanation, easy to follw recipe, simple emplementation method, innovative iprovisation steps and detailed comments that you pass through. All this you topped with more engaging interaction with viewrs. I can not wait to see the rest of your videos
I wish you all the success and all the best!
I'm so happy to hear that! Thank you so much for your support!🙂
@@Bennysbaked Don't mention it mate! All the best from Sweden.
That’s so cool. Even I could do that. Probably.
Your channel is my newly discovered gem. It is fantastic 💜
Thank you so much!🙂
WOW
That looks amazing thank you for sharing 💕
Awesome.. Keep rocking my friend..
Thanks! :)
Perfect ❤
Beautifully done. Keep up the good work! 👍
Thank you! Cheers!
Thanks you 😊😊 I will follow your post forever.... ( Today's I cook Brioche from your guide... Wowww very yummy with my mangosteen jam that I made 😍😍😍😍😍 in my country (Thailand) 🇹🇭 I can't take a Bakery course from the institute cause the price very expensive.... Thanks 🙏 you're my teacher🙏
I'm so happy to hear that! :)) I love sharing my knowledge of baking!
Amazing work , I’m hungry now 😩
Thank you! They're so yummy just with some jam😇
Yummy!
Would be nice if u make a video with chocolate or cinnamon filling !
I'll try it someday!!!!! thank you! :)
You're very welcome!
Hi this is a great recipe. But with some recipes it says that you should cool the pastries upside down after baking so that they don't sink in, which is necessary
Thanks for the tip!
Hi, i was trying to make this brioche. The dough that i made was not formed and the glutens are all broken down.
Was i overly mixed the dough, too high speed?
are you a chef? Your works are amazing :D
Thank you! I worked at a pastry shop for a few years😁
@@Bennysbaked i love to learn your techniques :> . I am already obsessed to your croissant and danish. gonna make them as soon as i get my hands with tons of butter.
@@brutalmadness9099 I'm planning to do more croissant videos, I love laminated pastry!
@@Bennysbaked puff pastries / laminated :D
Should we use other measurements in the same way by reducing the amount of butter?
Hey Benny, do you know how to bake sourdough pannettone? maybe if you do you can teach us?
One day🙃
Can this dough be kneaded by hand? I don't have a stand mixer.
Yes, but It will be sticky.
@@Bennysbaked Thank you! I'll try using the Rubaud method for the dough, I don't like messing up the countertop. I can't wait to try this.
I actually made this (kneaded by hand)! It wasn't as sticky as I imagined, it took me about 30 minutes to knead it, but it's totally worth it. I divided one of the 305g dough pieces into 3 and rolled it very thin, then rolled it up into a log and braided it, then baked it in a loaf pan. It was beyond delicious. It feels a bit like eating a croissant, but softer and richer.
Hi... How many grams if I use instant yeast...? Thanks
Top❤️❤️💯
Can you bake them straight in the tin without using the parchment paper? Just by putting butter around the tin so it won't stick?
You can try I think it will work.
You’re simply genius wouahhh all made with perfection as usual!! ❤️❤️👍👍What is the brand of your stand mixer please if I may ask?
Breville 🙂
Es...pec...ta...cu...lar^^
Any substitute for Malted milk powder?
Normal milk powder :)
@@Bennysbaked , thanks! I'll make it!
Kouign Amman next maybe? :)
yummy :)
new sub here!
Thank you for your support!
@@Bennysbaked no problem, you disserve it!
I want to achieve a more stringy brioche texture that is more similar to panettone, less like cake or regular bread, do you know how I can achieve that?
Ive tried sevral brioche recipes none have this desired result.
Have you tried the sourdough version? It's supposed to give you that texture.
You are amazing. Are you in Syd? Want to try the bread from your work place.
VIC XD
Sad. But you'll be very successful. Hopefully one day we can hear your voice in your videos.
@@sofiatang8278 When I get better at filming perhaps haha
I never leave comments. But your channel is so great and your baking skills are so advanced that you deserve no less. Please, keep making more content. I'm begging down on my knees!
Wow, thank you!
the product look nice , may I know that the dry yeast mentioned is refer to active or instant ?
Instant yeast
@@Bennysbaked thx , I will try this recipe , thx for the sharing
❤❤ يبدو شهيا
أحسنت 👍
Hi this is a great recipe. But with some recipes it says that you should cool the pastries upside down after baking so that they don't sink in, which is necessary
I only heard people do that to panettone.
🇹🇼💎💐
where did you get that tin idea!??
From a magazine :)
Total Top notch!
Thanks!
You’re the real deal!
Thanks😬
They look so cute in that shape XD
Hi! Awesome video! One more recipe to put on my to do list ;) thanks a bunch! Well done on making a great video with great explanations! A master baker & teacher! :)
Thanks so much! 😊
what is a good trick to let my dough rise when my house is too cold?
Remember what I did in the croissant video? Put in the oven with a tray of warm water!😃
@@Bennysbaked I did that and it worked great thanks!