My daughter's First Savarin

After successfully making a Japanese strawberry shortcake the other day, my daughter tried her hand at making a savarin for the first time this time. I know she likes a savarin, but I didn't expect her to try something more serious again. But somehow or other, it turned out to be a savarin. It was delicious. Even so, the shooting style that does not care about the camera is novel.
Recipe ( for 6 pieces )
Ingredients
for brioche
25ml milk
75g whole egg
5g granulated sugar
2.5g salt
125g bread flour
2g dry yeast
50g butter

for syrup
200cc black tea
50g orange juice
1 lemon, sliced into rounds
100g granulated sugar
80cc brandy (adjust to taste)

for decoration
Whipped cream (200g fresh cream, 15g granulated sugar)
Appropriate amount of kiwi fruits, mandarin oranges, strawberries, and blueberries

Make the brioche
1.Put milk whole egg granulated sugar salt bread flour dry yeast into the bread maker in that order.
2.Turn it on and mix while helping with a spatula so that it comes together.
3.Add butter in two or three portions
4.When the dough is gathered, take it out, lightly sprinkle with bread flour and adjust. After the surface is set, ferment the dough. (This time, I let it rise for about 1 hour with the fermentation function of the oven. I did it until it was about 1.5 times.)
5.Remove air from the dough and divide into 6 equal portions.
6.After adjusting the surface of the dough so that it is taut, put it in a mold ( greased with butter or other oil ) so that the seam can be seen. Then, prepare the surface with water.
7.Rise the dough in the same way as before ( about 1 hour, until it becomes 1.5 times larger ).
8.Bake in a preheated oven at 180C for about 15 minutes while watching.

Make the syrup
9.Make the syrup while the heat is being removed. Add black tea, granulated sugar, orange juice, and sliced lemon and simmer over low heat. When it boils, turn off the heat and add brandy.

10.When the heat is removed, remove from the mold and submerge in the syrup.
11.Put the brioche and the leftover syrup in a Tupperware container and let it rest overnight in the refrigerator.
12.Cut the bottom of the brioche flat so that it can stand on its own, decorate it, and it is ready to serve.




25ml
75g
5g
2.5g
125g
2g
50g


200cc
50g
1
100g
80cc


200g 15g



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8.180 15


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