i was inspired to have a go at sweet potato brioche using Tangzhong after seeing tortie-tabby's post and added my rendition to his post, i was very pleased with that result and decided upon another crack at a brioche this time it would be Potato and Rosemary a pleasant combination that i have enjoyed in the past.
I was so happy with the last brioche bake using the Tangzhong method that i thought i would have another dash at it , this time Potato and Rosemary Brioche.
It starts with making a roux using some of the flour and milk from the recipe once this is done its set aside. The main ingredients are then bought together except for the salt and the butter they get added after the dough has formed and been rested for an hour. Once the butter and salt are incorporated into the mix its worked by hand on the bench to form a nice smooth dough, that is then placed into a bowl and covered and allowed to rise. The house temperature was 21 C so i opted to place the bowl in the back of the station wagon where it was in the sunshine and a bit warmer. The dough more than doubled in size and was brought in to be processed it was degassed (knocked back) and then divided and scaled, i required 7 pieces for the cake tin i was going to use. the dough pieces were handed up into balls and covered and allowed 10 minutes to recover. They were then rounded up and placed into the baking pan which was then placed into a large plastic bag to prove, the bag protects from draft and retains moisture being expelled from the fermentation process and stops the surface drying out. After half an hour i washed the tops with boiled cornflour wash and applied sesame seeds and back into the proving tent. Once the buns had reached full proof they were carefully placed into the oven that was set at 200C with a pan containing a terry towel and boiling water, this provides a steamy atmosphere for the early part of the bake, it was removed after 10 minutes and the bake continued for a full 30 minutes, the tin was removed and the buns were placed on a cooling rack. The aroma is exquisite, just what would be required for a home open !
The ingredients just hydrated
The dough after including the butter and salt mixed and ready for bulk fermentation
The dough is tested and holding the shape of the finger poke test
Out of the oven and cooling down
Another successful brioche, thinking of doing Chelsea Buns like this using Tangzhong next time around with the sultanas fully soaked and plumped up in brandy or a port.