Thanks to everyone for input on KA quirks. I decided to test out the master brioche

M

marilynfl

Moderator
recipe using the lift bowl, as that procedure runs for 35 minutes continuously (using hook only at various speeds). I've made this recipe several times now, but always with my lift arm. With the lift bowl, I still get an obvious motor odor at Speed 2, but none when running it at 5 or 8, so I think it's okay. The real bugger is the machine moves...I can't walk away from it for that long period of time. I did, however, manage to pull some strudel dough and mix up a cheese filling with the food processor while babysitting the KA. That strudel project is still giving me grief.

But that brioche...good lord, the dough is a beautiful thing to work with.

After it chilled for a few hours, I pulled off 500 grams and made filled rolls. I didn't want cinnamon, so I used leftover almond paste and smeared canned apricot pastry filling on top of that. Glazed with simple powdered sugar/Mexican crema/vanilla mix.

The only problem with this baked dough is it does dry out by the next day. You can reheat (either by oven or carefully by microwave) but it's a small price to pay for this

https://recipeswap.org/fun/wp-content/uploads/swap-photos/rolls.jpg

 
PS: If anyone wants to try this recipe, I'll send you the gluten and Diamond salt

You'll need King Arthur All Purpose flour, scale and a stand mixer with hook that can run for at least 35 minutes.

 
what's the dif between lift arm and lift bowl?

I thought there were two options: 1) Lift arm (two arms on the side lift the bowl up) and 2) Lift head: head tilts backwards

 
Brioche dough is the one that always tests my KA

whether it was the Nancy Silverton recipe or the one I just tried from Joanne Chang, the poor mixer had to run steadily for at least 35 minutes.

The trusty beast that I have had since early 80's has not failed me yet. It has on occasion made some pretty funky noises, but it keeps on truckin'.

ps to Marilyn, I also have gluten, plus malt syrup, milk powder, potato starch and numerous other additives for dough.

 
My semantics. Yours are the correct description. I call it lift bowl because the bowl rises as

opposed to the static position of the bowl with the lift head.

 
I hope I remember where to find this when I need it. Last night I made a savarin using a different

method. I always like to change something when I cook.

The difference is when the butter is added to the batter.:
1 At the outset with the rest of the ingredients
2 At the end of the first long beating process
3 After the first rise, following the punch down

It's quite surprising, the difference it makes to the texture of the finished product. But annoyingly, I think 3 is my favourite. Annoyingly because the mixer has to wait for an hour until the first rise is complete.

My poker partners didn't notice the difference, however, and each one returned for seconds. One for a third time.

I'd like to try this TZ process cuz I like my buns soft. And at my age, I may as well.

 
Hi Tess...oh yes, that method definitely works (see link for when I adjusted my sweet dough). But

since this recipe is from a bakery owner, I have to wonder why she hasn't made that adjustment herself. Unless her bakeries prefer to sell only day-baked items? Don't know. Hope to visit FLOUR when I get up to Boston one of these days when my knees aren't crashing on me.

The adjustments tangzhong made to my recipe took it from "Stale by Day 2" to "Still Soft at Day 4."

My mom used to let me stand on a chair at the stove and stir the roux mixture when she was making cream puffs, so the methodology was very easy to accept. It was the math in converting the recipe that was a tad tricky. King Arthur helped with that.

https://finerkitchens.com/swap/forum1/263716_Commencing_Phase_1_of_Tangzhong_Testmerging_science_math_&_baking_I'

 
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