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Before you jump to Chocolate chip Brioche with a stand mixer or a bread machine recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, largely in the kitchen.
A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. It's about being practical, most of the time.
We hope you got benefit from reading it, now let's go back to chocolate chip brioche with a stand mixer or a bread machine recipe. To cook chocolate chip brioche with a stand mixer or a bread machine you only need 10 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to cook Chocolate chip Brioche with a stand mixer or a bread machine:
- Use 133 g (266 g) of White Strong flour*.
- You need 23 g (46 g) of cold unsalted butter chopped* (18%).
- Provide 16 g (32 g) of Sugar* (12%).
- Get 3 g of or 0.5 tsp (6g or 1 tsp) salt* (2%).
- Provide 80 g (160 g) of = 1 (2) medium egg(s) + milk)* (60%).
- Get 5 ml of or 1 tsp (10ml or 2 tsp) Rum* (3%).
- Take 0.5 tsp of or 2g (1 tsp) dry yeast (1%).
- You need 17 g (34 g) of 2nd unsalted butter chopped (12%) room temperature.
- Prepare 40-50 g of (80-100 g) chocolate chips.
- Provide of The amounts without brackets are one for one small bread tin in the photo and using one egg.
Instructions to make Chocolate chip Brioche with a stand mixer or a bread machine:
- Beat an egg in a small cup. Get about 0.8 (1.6) tsp (slightly less than 1 tsp will be enough for a small loaf) of beaten egg in a small cup for glazing. Add 0.8 (1.6) tsp of water and mix. Leave it in the fridge..
- If you use a stand mixer, put the ingredients with * and knead 2-3 minutes. Then, add yeast in the mixing bowl and knead about 3-5 mins until the dough silky. Then, add 2nd butter. Then knead further 3-5 mins till the dough becomes one. The dough should be smooth and slimy. The total kneading time would be around 10-12 mins depending on your mixer and flour. Take out the dough and make it sound. The dough should be very easy to handle and silky and smooth at this stage. Go to step 5..
- This dough is quite soft, so it would be very difficult to knead with hands and I think you need skills to do it. So, I use a stand mixer or bread machine..
- If you using a bread machine, put the ingredients with * in the baking pan and put yeast in the yeast dispenser. And choose the Brioche option. Add 2nd butter about a few minutes later after the machine added yeast. Wait for the cycle finishes..
- Take out the dough, if the dough has raised during the bread machine cycle, please punch it down. Shape it round and leave to rest in the fridge for 20-30 mins..
- Take out the dough from the fridge and rolled the dough. Sprinkle chocolate chips..
- Fold twice as the photo below..
- Them fold twice and make it round..
- Leave the dough to rest for 10-15 mins in the room temperature covering with a damp cloth or in a proofer with humidity..
- Punch the dough down to remove any bubbles and has. Divide it into six. Place in the bread tin..
- Shape the dough into balls and place in a pan. Then, leave them for 30-40 mins to prove at 35℃. I used a proofer..
- About 10 mins before the ending time of proofing, start to preheat the oven at 200℃..
- After 30-40 mins later, when the dough has become about twice in size, glaze with egg. (Step 1).
- Bake in oven at 180℃ for 15-20 mins till golden brown. The length of the time depends on your oven..
- This one I bake a half with chocolate chips and the other half without..
- If you use a 100% hydration starter dough, see the recipe at: https://cookpad.com/uk/recipes/13322647 Please calculate as water in milk is 87% and 13% as skim milk powder. milk (A) = the amount of milk in the recipe x 0.87 - (starter dough/2) skim milk powder = the amount of milk in the recipe x 0.13 - amount of milk (A) x 0.13. Actually, for this recipe, it does change the taste of the result of the bread owing to skim milk substitution..
- It can be baked with Tami pan (a cast iron bread pan). Heat the pan for 1 min to heat the pan. Reduce the heat to low heat and bake for 18 mins. Turn it over and bake further 9-10 mins with low heat until you can smell the lovely aroma. The video can be seen at: https://www.instagram.com/p/CEH0wpnHkmV/.
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