Recipe52-Brioche Cream Cake

Brioche Cream Cake

Dough

Baker’s %
Bread Flour100
Instant Dry Yeast2.5
Salt0.8
Sugar38
Egg10
Egg Yolk15
PALFFY LACTIS 1010
TOPPING ACE 5005
Water33
Bassinage (Water)10

Method

Mixing Time
L4′M5′
Bassinage↓L3′M4′H1′
(Fat)↓L4′M4′
Dough Temperature25℃
Fermentation Time3hour
Fermentation Room4℃
Dividing (Cut weight)40g×4pcs
Bench Time20min
Make FormRolling the dough
Proofing Time60 minutes
Proofing Temperature35℃ /85%
Baking Temperature180℃ (Up)
190℃ (Down)
Baking Time22 minutes


*The arrow shows timing to add margarine.

Topping 1

30g/pc
Egg240g
Sugar100g
Cake Flour100g
Baking Powder1g

Process

  1. Whip Egg and Sugar till creamy.
  2. Mix in Cake Flour and Baking Powder until fully incorporated.

Topping 2

Icing Sugar4g/pc

Decoration

Snow Powder 4g/pc

Filling

80g/pc
TOPPING ACE 500100g
Sugar8g

Process

  1. Whip TOPPING ACE 500 and Sugar up till 60% (soft-medium peak).

Make Form & Assemble

  1. After Bench time, roll the dough into round shape.
  2. Put 4pcs of dough into mould of size W 70mm x L 160mm x H60mm.
  3. Final proofing for 60 minutes at temperature of 35℃/85%.
  4. After proofing, pipe Topping 1 (30g/pcs) on the dough.
  5. Sift the icing sugar on top.
  6. Bake it for 22min at 180℃/190℃.
  7. After cooling, sift snow powder.
  8. 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

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