This brioche must be the best!! Something between a bread and a vegan cake!! Great breakfast option, thanks to an amazing method came straight from Asia: Zhong Tang.
In fact,it’s a simple mixture of flour and water, heated and allowed to stand for several hours. This method lets gluten develop and thus bread or buns rise dramatically.
Just spread with jam and breakfast is served. If you want more a bun sensation, increase the amount of sugar.
For the Tang Zhong:
- 25 g flour T65,
- 125 g water
Mix the flour with water in a saucepan.
Let thicken over low heat, stirring with a whisk or wooden spoon until swirl lines appear.
Let cool for 6 hours. Cover with plastic wrap and place in a cold place.
For the brioche:
- 125 g of soy milk,
- 15 g fresh baker’s yeast,
- 350 g flour T65
- 40 g blond cane sugar (slightly sweet version – increase the amount to 60 g or 80 g if you want a bun version),
- 25 g starch (arrowroot, cornstarch),
- 1 tsp salt,
- 20 g olive oil.
Bring the Tang Zhong at room temperature.
Mix the fresh yeast with warm soy milk.
Combine flour, sugar, cornstarch and salt in a food processor or knead by hand in a bowl.
Add milk-yeast mixture, Tang Zhong, and olive oil.
Knead. Add a little flour if necessary.
Place in a bowl covered with a towel and let rise.
Divide dough into 4 pieces.
Roll dough into a rectangle. Fold in 3.
Rotate a 1/4 turn. Roll again.
Wrap the dough.
Place in a loaf tin lined with baking paper.
Do the same with the other dough.
Let rise again.
Preheat the oven to 180 °.
Brush the brioche brush with a bit of soy milk.
Bake for 25 to 30 min.
Double size the dose and freeze one!! When needed just get it out of your freezer, wrap it with a towel and let it at room temperature for several hours.