Brioche

In a small saucepan, mix the 50g of strong flour, the 10g of regular flour and the 120g of milk ( 0:34 ) .
Heat over low heat, stirring constantly, until a thick paste/glue consistency is achieved ( 0:19 ) . Let cool.

In the bowl of your stand mixer, break the 8 eggs ( 1:08 ) .
Add the salt (13 g) ( 1:18 ) , the cooled Tangzhong ( 0:19 ) , the strong flour (500 g) ( 2:46 ) and the classic flour (90 g) ( 4:33 ) .
Add the dry yeast (14 g) ( 5:19 ) , the milk (80 g) ( 5:27 ) and the sugar (200 g) ( 7:01 ) .
Using the dough hook, start mixing slowly (speed 3 on a KitchenAid) ( 7:38 ) .
Let the robot run for 10 to 15 minutes until the dough begins to homogenize and form an elastic gluten network ( 7:50 ) .

While the mixer is running, gradually incorporate the softened butter, piece by piece ( 8:14 ) . Wait until each piece is fully incorporated before adding the next ( 8:27 ) .
Once all the butter has been incorporated, cover the bowl with plastic wrap ( 9:05 ) .
Let the dough rest and rise at room temperature for 2 hours ( 8:57 ) .

Lightly oil your work surface or pastry mat ( 9:31 ) .
Deflate the dough by lifting and firmly folding it over several times ( 10:29 ) . Brioche dough is very sticky, this is perfectly normal ( 10:19 ) . Sprinkle with a little all-purpose flour if it is too difficult to handle ( 11:28 ) .
Using a pastry cutter, divide the dough in two (to make two cake tins) ( 1:25 ) .
Next, divide each half into several pieces ( 12:55 ) . Form balls of different sizes with the palm of your hand using a circular motion ( 13:20 ) .
Place the balls of dough side by side in your cake tins ( 12:35 ) .

Preheat your oven to 160°C (320°F) ( 14:56 ) .
Generously brush the tops of your brioches with the beaten egg to obtain a beautiful golden crust ( 15:06 ) .
Place in the oven and let it cook for approximately 25 minutes ( 15:16 ) .
Allow to cool slightly before slicing or enjoying in detachable pieces ( 13:34 ) .