Brioche Chinoise (Chinese Brioche)?!
Any help would be apprecaited.
Answers: My wife and I are looking for a recipe for something called Chinese Brioche. While it is a type of brioche, it is more cake like (moist) than the bread/loaf-type Brioche that I have tried. We first had this bread in Holland (and Belgium), but have yet to be able to find it here, or find any bakers who have been able to reproduce the same loaf.
Any help would be apprecaited.
The Chinoise Brioche has been sold in Albert Heijn (supermarket) in the last weeks and I checked today and none was left so it is very popular!
Anyway, on the Albert Heijn site, there is a recipe posted, but I am not sure if you understand Dutch or not? Here is the link -> http://www.ah.nl/allerhande/kookschrift/...
Hope this helps and if you don't speak Dutch let me know and I will do my best to translate it for you (although I may not know all the ingredients especially if they are only sold in NL and not common in the US/UK
I'm not sure if Chinoise is correct... but here is a great flaky brioche recipe
FLAKY BUTTER BRIOCHE
1 pkg. active dry yeast
1/4 c. lukewarm water
1 c. scalded milk
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. butter
5 to 5 1/2 c. flour
2 well beaten eggs
Combine yeast and lukewarm water; set aside. Combine in large bowl; milk, sugar, salt, and butter. Cool.
Add eggs and yeast mixture. Blend in flour (hold back 1/2 cup flour) unless too thin); mix well.
Turn out on well floured surface and knead for 2 minutes (add flour if needed). Place in bowl and put in warm draft-free, spot covered with a cloth. Let rise until double - punch down and make into rolls. Put on greased pan, grease tops; cover with cloth and put back into warm draft free spot. Let rise. Bake 20-25 minutes at 350 degrees.