Brioche Dough Help!
Hi! I recently got a KitchenAid Classic mixer, and I've been trying it out on making brioche dough. I've done 6 trials so far, and the last two doughs ended up gloopy after I mixed in the butter (1 at 35%, the other at 50%), but had fine gluten development prior to the autolyse. I was able to make one batch (at 30% butter) that turned out perfect, but the rest have been failures.
I am from a tropical country by the way, so could it be that the butter has started to melt before being fully incorporated?
I am hydrating between 60-70%, with 500g of eggs and the rest is milk. Is it a hydration issue with the mixer, if at all?
Also, I have been using cold butter from the fridge. Would using softened butter instead be of any help? Since theoretically it would take less time to incorporate and therefore have no chance to melt?
Any comments and suggestions highly appreciated! I just can't figure this out.