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    Francisco
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    This document describes a new bread creation called Cheddar Floss Brioche. It was inspired by a trip to Singapore where the author saw a fusion of eastern and western bread influences. The bread uses an enriched dough with butter to amplify the savory flavors of the cheddar cheese filling and pork floss. Letter-fold technique was used to incorporate the pork floss into the dough and create a light and airy texture. The author considers it one of their best creations.

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    This document describes a new bread creation called Cheddar Floss Brioche. It was inspired by a trip to Singapore where the author saw a fusion of eastern and western bread influences. The bread uses an enriched dough with butter to amplify the savory flavors of the cheddar cheese filling and pork floss. Letter-fold technique was used to incorporate the pork floss into the dough and create a light and airy texture. The author considers it one of their best creations.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Gulf Hotel Item

    Uploaded by

    Francisco
    This document describes a new bread creation called Cheddar Floss Brioche. It was inspired by a trip to Singapore where the author saw a fusion of eastern and western bread influences. The bread uses an enriched dough with butter to amplify the savory flavors of the cheddar cheese filling and pork floss. Letter-fold technique was used to incorporate the pork floss into the dough and create a light and airy texture. The author considers it one of their best creations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Cheddar Floss Brioche

    So, BreadTalk in SG inspired me to “create” a loaf that fused the influences of east
    and west. Presenting… Cheddar Floss Brioche! I used enriched dough because its
    butter content amplifies the cheddar filling and the umami note of the floss—giving a
    more savory, rich taste.

    So, BreadTalk in SG inspired me to “create” a loaf that fused the influences of east
    and west. Presenting… Cheddar Floss Brioche! The original pork floss bun already
    tastes terrific, but the floss in itself is absolutely versatile and can be applied to almost
    any type of dough (enriched, laminated, etc.). I used enriched dough because its butter
    content amplifies the cheddar filling and the umami note of the floss—giving a more
    savory, rich taste. The texture is also a crucial component in the final product. Letter-
    fold technique was used in the dough to suit the inherent cloud-like mouthfeel of the
    pork floss. I absolutely consider this one of the best I made!

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