MAGIMIX C 3200 Instructions For Use Manual

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MAGIMIX C 3200 Instructions For Use Manual Manual pdf 54 page image

01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Allowto rest for 1 minute.02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowlfitted with the dough blade.03. Process for approx. 30 seconds.04. Remove the dough blade from the bowl. Transfer the dough to a large, flouredmixing bowl using the spatula. Cover with cling film or a damp cloth and leave torest for 30 minutes.05. With floured hands, knock back* the dough by giving it a few gentle punches.06. Transfer the dough to the buttered tin. Pinch the head of the brioche A . and twistit until it becomes detached. Run a floured finger between the ball and the rest of thedough B . Prove for 1 hour in an extremely low oven.07. Brush the brioche with beaten egg C .08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25minutes.09. If the top starts to brown, cover it with a piece of aluminium foil.10. Allow to cool before turning out.Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. toyour brioche.Traditional briochePreparation: 10 min Resting: 1h30 min Baking: 25 minEquipment: fluted round brioche tin1 brioche loaf Dough250g strong white bread flour100g softened butter30g sugar4g salt12g fresh yeast*60ml hand-hot milk2 eggs1 beaten egg (for brushing)54A B C