Cooking Tips and Techniques

I have prepared again another cooking technique for you to do at home. Have your Rachael Ray cookware set prepared as we are about to begin the fun of cooking. Now, am going to show you the secrets on how to prepare very delectable brioche dough that your family will surely go craving for.

- Ingredients of Brioche Dough:
- One half cup warm 125ml
- 2tsp sugar 10ml
- 2pkg dry yeast 2pkg
- 1 cup sifted all-purpose flour 250ml
- 3 cups sifted all-purpose flour 750ml
- 1tsp salt 5ml
- 2tsp sugar 10ml
- 6 eggs 6
- one half pound cold butter 225 g

You measure water into small bowl, and then add 2 tablespoon (10 ml) sugar and stir well to dissolve it. Next, evenly sprinkle yeast over water and let it stand for 10 minutes. Stir it well. Then stir it in 1 cup (25 ml) flour. Beat it hard with a wooden spoon then turn it out on floured board and knead it until it becomes smooth and elastic. Next to that, you shape it into a ball and cut a deep cross in its top with a sharp knife or kitchen shears. Then, you drop the ball of dough into a bowl of warm water and let it stand until it rises to the surface and opens up like a flower.

Finally, you combine the 3 cups (750 ml) of flour, salt, and 2 tablespoon (10 ml) sugar in a large bowl. Then, make a well in the centre of the mixture and then add the eggs. Mix it with a spoon and then with your hands. You beat the dough against side of the bowl by picking it up and slapping it down into the bowl and kneading it until the dough becomes smooth and elastic.

On top of it, you carefully wash the butter under cold running water, at the same time kneading it with hands until it becomes very pliable. And then, you hold it in one hand and hit it hard with other hand until all water is beaten out. You add to second dough and work it in with hands.

Above it all, you lift the ball of risen dough out of water and hold in your hands until water drains off. Then, you add the mixture in a large bowl and beat it using your bare hands until the dough will be perfectly soft. Put the combined dough in a greased bowl, sprinkle it lightly with flour, and cover it with damp towel and then let it rise in a warm place until its size doubles up. Do this for about an hour. Lastly, cover it with transparent wrap and chill it overnight. Then, punch it down and roll it to wrap meat as directed.