Moulinex Masterchef Grande, Книга рецептов, Страница: 8 / 146

Shortcrust pastry
Brioche
beater
× 12
bowl
bowl
For a 350 g tart base:
• 200 g flour
• 100 g butter
• 5 cl water
• Pinch of salt
• 500 g flour
• 10 g salt
• 50 g sugar
• 200 g butter
• 4 whole eggs and
2 egg yolks
• 10 cl lukewarm milk
• 10 g dried baker’s yeast
Put the flour, butter and salt into the stainless steel bowl.
Attach the mixer and the lid, and run the appliance gradually
on speed 1 to 3 for 2 minutes. Then switch to speed 2 and add
the water while the appliance is running. Run the appliance for
one minute until the pastry forms a nice ball. Cover the pastry
and leave to rest in a cool place for at least an hour before
rolling out and cooking.
Tip: to make two 350 g tart bases, double the ingredient quantities
and follow the above instructions.
Put the flour into the stainless steel bowl and make two wells:
place the salt in one and the yeast, sugar and lukewarm milk
in the other. The salt and yeast should not be added together
because yeast reacts badly to contact with salt. Add the eggs
and fit the dough hook and lid. Select speed 1 and knead for
30 seconds, then on speed 2 for two minutes 30 seconds.
Without stopping the appliance, incorporate the butter in one
minute; the butter should not be too soft (leave it at room
temperature for half an hour before using). Continue kneading
for 3 minutes on speed 2, then 3 or 7 minutes on speed 3.
Cover the dough and leave to rise for two hours at room
temperature, then work the dough vigorously by hand by slapping
it into the bowl. Cover and leave to rise for another two hours in
the refrigerator. Work the dough by hand again, slapping it into
the bowl. Cut the dough in half, then cover it with plastic wrap.
Leave the dough rise overnight in the refrigerator. The next day,
butter and flour a brioche mold or a Savarin mold (rises faster).
Shape the dough into eight small balls. Put them in the mold
and leave to rise in a warm place (oven set at 35°C) for 3 hours,
until the mold is filled. Coat the dough with a mixture of egg
yolks and milk and bake at 180°C for 25 minutes.
Tip: add chocolate chips or candied fruit for a delicious brioche.
dough hook