Cooking Instructions
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Step 1
Put the
Saucisson (1)
in a suitable cooking tray, plug in the food probe and put the cooking tray into the cooking space. Steam until the cooking space temperature is reached.
Step 2
Steaming 100°C, to cooking temperature 70°C (max 1 Hrs)
Step 3
Allow the saucisson to cool in the refrigerator overnight.
Step 4
For the dough, put the
Granulated Sugar (20 g)
,
All-Purpose Flour (250 g)
,
Salt (5 g)
and
Instant Dry Yeast (7 g)
in a mixing bowl and, using a food processor or mixer, mix on a low setting for 1 minute. Add the
Eggs (3)
and continue mixing for 1 minute. Gradually add the
Butter (125 g)
, a little at a time, then knead on the highest setting for 10 minutes.
Step 5
Using the «Proofing» function, allow the dough to proof for about 1 hour until double in volume.
Step 6
Roll out the dough into a rectangle the size of the saucisson, making the edges at the top and bottom slightly thinner. Lay the saucisson in the middle and enclose in the dough. Place the brioche on a line baking tray, seam-side down. Leave to rest for 20 minutes.
Step 7
Appliance preheating
Step 8
(Pre-)heat cooking space to 140°C with Hot air humid
Step 9
Put the baking tray into the preheated cooking space. Bake.
Step 10
Put the pastry in
Step 11
Hot air humid 140°C for 20 Mins
Step 12
Hot air humid 160°C for 10 Mins
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