Brioche 20% Cupcake

Ingredients

Units %
Sponge
Flour 1000g 100%
Brioche 20% 200g 20%
Eggs 300g 30%
Water 280g 28%
Yeast 30g 3%
Sponge total 0

Working Method

Part 1
  1. Mix for 2 minutes on slow speed then ±12 minutes on fast speed.
  2. Bulk fermentation takes 30 minutes in a freezer at -20° C.
  3. Roll out on table dusted with corn starch until 2 mm thickness and sprinkle with Belcolade Selection Drops K20, roll up and cut in 2. Place in muffin mould.
  4. Final fermentation takes ±60 minutes at 30° C, 85% relative humidity.
  5. Prove for ± 30 minutes @40° C and 80° C relative humidity.
  6. Decorate before baking by brushing with Sunset Glaze.
  7. Oven temperature bottom 215° C and top 210° C.
  8. Baking time of ±12 minutes.

Baking Overview

Tips and tricks

  • Decorate with icing sugar.

About this recipe

Author: Chipkins Puratos

Complexity level:  

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