So I've been making Brioce in brioche molds and pullman pans for years with no problems. Now I need to make them in a strap pan, but the tops always blow out, opening up on one side and looking like crap.
All of you brioche makeing fools must be able to HELP!
Thanks,
beckyh

By Chefspike (Chefspike) on Monday, January 24, 2005 - 09:54 pm: Edit

Hi, Fool here,
Heres two things you can try.
1.)
make a fine cut in the top of the dough, from end to end. Not to deep, lets say about 1/4 inch. Then bake as normal. If it still does it, then make the same cut and put a damp cloth onto of the dough after a crust has formed, and leave on until there is no more growing going on.
2.)
make little funnels (out of paper) and place them in the dough, inches apart.
2A.)
Check to make sure your not to hot, the over that is, 'cause your stuff is exploding. Yikes!
3.)
make that check out to George Cook for the advice.
4.)
I think I'm the only fool left here.
Please let us know how this works out.