Brioches / 法式奶油餐包

Recipe Category:

Ingredients / 材料:

Method / 做法:

In a large mixing bowl whisk together flour, sugar, salt and yeast. Make a well in the center of the mixture and add in the eggs. Mix in, then work together with a fork to make a soft dough.
Turn out onto a lightly floured surface and knead until you have a shiny and smooth dough, about 10 minutes. Pound the butter with the side of a rolling pin until it's pliable. Add the butter to the dough and knead until it's fully incorporated. Cover with a plastic wrap, then a towel. Place the bowl in an oven (DO NOT HAVE THE OVEN TURNED ON) with the oven light turned on and allow to rise for 1 hour.
Lightly grease 10 muffin cups. Turn the dough out onto a lightly floured surface and press down the risen dough to release air. Divide the dough into 10 equal portions. Fill each with some chocolates and wrap up. Place them in prepared muffin cups.
Cover them with a few layers of plastic wraps and refrigerate the dough overnight. The volume should be doubled and it crowned well over the top of the pan. Preheat the oven to 210C/410F. Brush the brioches tops with the milk and bake for 15 minutes in the middle of the preheated oven until golden brown.

面粉，砂糖，食盐和干酵母放到搅拌盆里，混合均匀。中间落个凹，放入鸡蛋。用叉子将材料拌成团。
案台洒少许面粉，放上面团揉大概10分钟，直到面团油亮顺滑。用擀面杖轻轻捶打牛油，直到其稍软即可。加入面团，慢慢揉直到完全混合。盖上保鲜膜后再盖上布巾。打开烤箱的灯光（注意暂时不要打开烘焙功能）将面团连带容器一起放入醒发1个小时。
准备10个麦芬杯，抹油备用。取出面团放到洒了面粉的台面上，按压排除气体。匀分成10份。每份面团包入少许巧克力放在备好的麦芬杯。
铺上几层保鲜膜后放到冰箱隔夜醒发直到高于麦芬模，体积双倍大。烤箱预热至210C/410F。面包表面刷上牛奶后入烤箱中层烘焙15分钟直到色泽金黄。

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