EXTRA SOFT BRIOCHE WITH THANGZHONG

EXTRA SOFT BRIOCHE WITH THANGZHONG I am experimenting a lot at the moment on the thangzhong, after the yudane. These are very quick preparations based on flour and a liquid. It improves the consistency of buns or bread in a crazy way. I propose a recipe of brioche for breakfast which smells good fresh butter, rum and vanilla, which will find its incredible softness once passed in the toaster. A little bomb with a good semi-salted butter spread, or a blackberry jelly for example! Recipe for a 30cm long mould: 35g of T55 flour 180g of semi-skimmed milk