BRIOCHE DOUGH
Decoration:Grain sugar Sliced almonds
ROSE PLANT-BUTTER CREAM
1. Place all dry ingredients in the mixing bowl.
2. Blend together the soy milk, xanthate gum and lecithin
together and add to the dry ingredients, knead for 10 min.
3. Add the yeast and knead till completely absorbed.
4. Let the dough rest for 10min.
5. Add the cold Be Better plant-butter cubes while kneading,
until all plant-butter is absorbed and a strong gluten web has
formed.
6. Divide the dough each 225g, and shape the dough.
7. Ferment the dough for 2h (until doubled in size).
8. Brush with soy milk and sprinkle sugar / almonds on the top.*
9. Bake at 170oC for about 14/15 min.
10. Cool down before cutting in half, add fill with the cream.