VEGAN BRIOCHE

BY YOSHIMI LANDEMAINE

Yoshimi Landemaine is the founder and baker head of Maison Landemaine and Land & Monkeys.

 

"Since the first creation of the vegan brioche in 2018, I had not found a solution to solve the problem of the volume and the texture of the brioche, it was too dense.

Thanks to Yumgo today, even if we do not add animal-based products, we can have a good volume, and a good texture, without realizing that it is a real “Vegane” brioche. It's magic. "

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Retrouvez la vidéo recette ici 

INGREDIENTS
 
  • Flour T45               330 g

  • Corn flour                17 g

  • Cane sugar              50 g

  • Coarse salt                7 g

  • Fresh yeast               7 g

  • YUMGO White        66 g

  • Soy milk               143 g

  • Orange blossom     17 g

  • Fermented dough 100 g

  • Liquid vanilla            5 g

  • Vegetable butter   150 g

 

Fermented dough:
  • Flour T45           60 g

  • Water                 42 g

  • Salt                   1.2 g

  • Yeast                 4.2 g

 

STEPS
 
Fermented dough:
  1. Mix all the ingredients and let stand 15 min.

  2. Make a ball and put in the fridge.

 

Vegan brioche dough:
  1. Mix all the dry ingredients (Flours, salt, sugar)

  2. Mix the yeast in half a glass of soy milk

  3. Add the YUMGO White and the fermented dough

  4. Knead by hand until the dough is homogeneous => let stand 15min

  5. After leaving to stand for 15 min, re-knead with your hand until the dough is homogeneous. => let stand 10 to 15 min.

  6. After leaving to stand for 10 to 15 min, mix the vegetable butter => let stand for 10 to 15 min.

  7. After leaving to stand for 10 to 15 minutes, re-knead by hand until the dough that comes to read. => put in refrigerator for 24 hours.

 

Next day
  1. Divide by 70g, then shape into balls, and put 6 balls in a mold.

  2. Let grow for 2 hours.

  3. Gild with soy milk.

  4. Bake 25 minutes at 160-180 ° depending on your oven