A NEW WAY TO BAKE: VRIOCHE 
 
Traditional brioche gets its beautiful, feathered texture, softness and flavour from a lot of butter and the shaping technique. Here, I have developed a recipe which in conjunction with the tangzhong technique and the inclusion of a healthy dose of olive oil, produces a beautiful and versatile dough.  
 
RECIPES This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
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INGREDIENTS NEEDED 
- bread (strong) flour 
- soy milk, at room temperature  
- instant yeast  
- caster (superfine) sugar  
- golden (or agave) syrup  
- salt 
- sweet potato, cooked and cooled 
- extra virgin olive oil  
- tangzhong 
 
EQUIPMENT 
- bowls [ Ссылка ]
- silicon spatula [ Ссылка ]
- small saucepan 
- stand mixer [ Ссылка ]
- dough hook 
- baking sheets lined with parchment paper 
- pastry brush [ Ссылка ]
- digital thermometer probe [ Ссылка ]
- wire rack [ Ссылка ]
- scraper or kitchen chefs knife 
- cling film (plastic wrap) 
 
SOCIAL  
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** when you purchase via some affiliate links included you may help me earn a small fee 
 
#vegan #brioche #oliveoilbrioche #anewwaytobake #philipkhoury

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