Yochana's Cake Delight! : Chocolate Chip Brioche

Tuesday, June 05, 2007

Chocolate Chip Brioche

9 comments:

Anonymous said...: hi Aunty,

wow! These are my favourite photos!! will try to bake it asap so that i can feedback whether i am successful or not.. :)

hope i can get the same texture..

regards
feifei; June 05, 2007 10:30 pm
Chawanmushi said...: Hi Lucy
This brioche looks like something my dd would love to eat. Can I trouble you to send the recipe to me? My e-mail is cecsum03@hotmail.com

Thanking you in advance :-); June 05, 2007 11:25 pm
Mool said...: Hi Aunty Yochana,

After seeing your perfect pictures last mth on this bread. I tried out myself. I got the recipe from the website. It was a total failure. The chocolate chip sunk to the bottom, melted and became a thick wet layer. The bread texture is very dense. I used a bread machine to proof the bread. Can you share your recipe? When u add the chip into the dough? My email is cleongy@yahoo.com. Thanks, Aunty Yochana.; June 06, 2007 9:55 am
Anonymous said...: hi aunt yochana...can pass me the receipe??my email is ivycsh78@yahoo.com.sg
Is this the mould you get at shermay school??
You really bake the yuan yang macarons :P; June 06, 2007 10:29 pm
Anonymous said...: Hi Aunty Yochana

Appreciates if you could email the recipe.

Regards - SKPang; June 07, 2007 10:06 am
Anonymous said...: Sorry, forgot to include my email address : skpang98@hotmail.com

Thanks - SKPang; June 07, 2007 10:09 am
Aunty Yochana said...: Yes anonymous I really bake the macarons.

Yes I bought the mould from Shermay. The silicon brioche mould is very good and it need greasing and it comes out very easily. The recipe is at the back of the box.

rgds; June 07, 2007 2:19 pm
Anonymous said...: Hi Lucy,

this brioche looks great! I had a go at making my own choc chip brioche using the recipe from Donna Hay, but I found that it was very difficult for me to work with since it was soft and sticky. I'm still browsing for the perfect brioche recipe and i'd be really happy to hear how you did yours.; June 08, 2007 9:09 pm
Aunty Yochana said...: Hi tikielf,

Normally brioche is harder to handle because of the high content of butter. Make sure the butter is well incorporated into the dough otherwise the butter leaks and it's difficult to make into rounds. Nevertheless should it happen, dust your palms with flour and mould lightly into rounds and quickly drop into brioche moulds and it will still come out wonderfully.

rgds; June 08, 2007 9:16 pm

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