Preparation

制作并揉面团：

• 在搅拌碗中，将酵母溶解在牛奶中。将面粉，糖和盐混合在另一个碗中。用干成分制成井。将牛奶和酵母混合物倒入井中，然后开始与您的手混合。混合，直到您有一个光滑，结合的面团，您可以拿起并从碗中取出。开始添加鸡蛋，一次。用手混合，当面团开始感觉更牢固，较不湿时，再加入另一个鸡蛋。
  

• 在凉爽，轻微面粉的台面上，将面团揉下柜台，将其缩小，将其固定在手上，然后将其折叠。它可能会感觉很粘，但不要添加面粉。改用刮板。揉约5分钟，然后进行“拉伸测试”：如果已经充分发育面筋，面团几乎像泡泡糖一样拉动。
  

Work in the butter:

• 从冰箱中取出冷黄油，然后用槌或滚动销在厨房羊皮纸之间将其搅拌，直到它的柔韧性仍然很冷为止。折断黄油，咬一点揉捏，用指关节或手的脚跟压下肿块。面团会粘稠（继续使用刮板）。当面团感觉像吸收黄油时，添加更多黄油。如果面团变得非常光滑，闪亮，黄油开始掉下来，请收集面团，然后在冰箱中冷却5分钟。
  
• Continue kneading and slapping until the dough is smooth and with no lumps, 3 to 4 minutes. It should start to pull away from the counter, feel silky and almost shimmer. Return it to the bowl, cover with plastic and let it sit at room temperature until doubled in bulk about 1 hour.
• 将面团转移到略微面粉的表面上，然后将其向下打成矩形。将面团一半折叠，然后拍打以去除气泡。给面团转弯，然后重复整个过程两次。将碗放回后起的碗，向下接缝。覆盖并冷藏2至3个小时。重复与以前相同的折叠步骤，然后将面团磨砂过夜。

Cut and shape the brioche:

• 将面团从上升的碗中轻轻移开，然后将其转移到略带面粉的工作表面上。将面团弄平，推出气泡。将其切成16个相等的片，每块重2至3盎司。在略微面粉的表面上，将每块滚成光滑的球。光滑面团的顶部表面形成绷紧的皮肤，并将多余的缝线塞在下面。尽量不要使面团过度。
• Form the “hat” by placing the side of your hand on the dough ball one-third of the way down. Saw back and forth almost all the way through, until you get a shape similar to a bowling pin. Hold the dough by the “hat” and gently lower it into a buttered fluted brioche mold.

  

• 灰尘和面粉,把你的手指“帽子”道n into the dough. Poke holes all around the edge of the “hat,” going clear down to the bottom of the pan, so the hat will be firmly tucked in and won’t pop out during baking. Brush the loaves with the egg wash.
  

Proof and bake the brioche:

• Set a jelly roll pan or sheet pan in the oven (don’t turn it on) and fill it with hot tap water. Put the brioche molds on a sheet pan and let the loaves proof in the oven for an hour, or until they’re doubled in bulk. Brush them again with egg wash.
• 将烤箱加热到400°F，然后在烤盘上烘烤奶油蛋卷15至17分钟，将床单旋转到一半的烘烤中。当奶油蛋糕是深金棕色的，蛋糕测试仪干净时就完成了。