Brioche Cream Cake
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2.5 |
| Salt | 0.8 |
| Sugar | 38 |
| Egg | 10 |
| Egg Yolk | 15 |
| PALFFY LACTIS 10 | 10 |
| TOPPING ACE 500 | 5 |
| Water | 33 |
| Bassinage (Water) | 10 |
Method
| Mixing Time | L4′M5′ Bassinage↓L3′M4′H1′ (Fat)↓L4′M4′ |
| Dough Temperature | 25℃ |
| Fermentation Time | 3hour |
| Fermentation Room | 4℃ |
| Dividing (Cut weight) | 40g×4pcs |
| Bench Time | 20min |
| Make Form | Rolling the dough |
| Proofing Time | 60 minutes |
| Proofing Temperature | 35℃ /85% |
| Baking Temperature | 180℃ (Up) 190℃ (Down) |
| Baking Time | 22 minutes |
*The arrow shows timing to add margarine.
Topping 1
| 30g/pc | |
| Egg | 240g |
| Sugar | 100g |
| Cake Flour | 100g |
| Baking Powder | 1g |
Process
- Whip Egg and Sugar till creamy.
- Mix in Cake Flour and Baking Powder until fully incorporated.
Topping 2
| Icing Sugar | 4g/pc |
Decoration
| Snow Powder | 4g/pc |
Filling
| 80g/pc | |
| TOPPING ACE 500 | 100g |
| Sugar | 8g |
Process
- Whip TOPPING ACE 500 and Sugar up till 60% (soft-medium peak).
Make Form & Assemble
- After Bench time, roll the dough into round shape.
- Put 4pcs of dough into mould of size W 70mm x L 160mm x H60mm.
- Final proofing for 60 minutes at temperature of 35℃／85%.
- After proofing, pipe Topping 1 (30g/pc) on the dough.
- Sift the icing sugar on top.
- Bake it for 22min at 180℃/190℃.
- After cooling, sift snow powder.
- Inject whipping cream (Filling) in three places.
Products Used for This Recipe
PALFFY LACTIS 10
All-purpose compound margarine made with naturally fermented buttery flavor.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
TOPPING ACE 500
High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 365days
