Product used: Angel Mix 3.0, Psyllium Quantity: 6 brioches with a 'tuppo' Preparation time: 15 minutes Proofing:70 minutes @ 35°C @ 60% RH Baking:19 minutes @ 180°C in a fan oven with initial steam Level:Easy
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the dough hook. Begin mixing to combine the dry ingredients evenly.
Pour in the liquids in a slow stream while keeping the machine running, then gradually increase to medium-high speed and knead the dough for about 4-5 minutes. Occasionally stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. The goal is to obtain a smooth, uniform, and slightly firm mixture.
Transfer the dough to a lightly dusted work surface with rice starch (or other starch) and proceed with portioning. For brioche with a tuppo, divide the dough into two weights: a larger base for the body of the brioche and a small one for the top tuppo.
First, shape the bases, rounding them with the palm of your hands until you get well-taut spheres. Place them on a baking sheet lined with parchment paper, keeping adequate distance between the pieces, and flatten them slightly with the palm of your hands.
For the tuppo, form small, regular spheres and gently insert them into the center of the brioche, pressing lightly to adhere it without overly flattening the base.
Cover and let rise according to the recipe instructions, until the brioche are puffy and developed.
Bake in a preheated oven following the temperature and times indicated in the recipe. Before baking, brush the brioche with plant-based milk or a suitable alternative, to promote more even browning.
Once baked, let the brioche cool on a wire rack until completely cool. Store in an airtight container or freeze for up to one month.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Sorbitol helps keep the product soft for longer and delays starch retrogradation, contributing to lightness and structure. It can be replaced with dextrose or omitted, although its use is recommended.
Margarine can be replaced with butter and plant-based milk with dairy milk for a more traditional result.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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