Yuju Brioche

• 1. put all the ingredients expect butter in a mixing bowl,
  mixing low speed : 5min
  2. mix butter into dough 3times and
  mixing medium speed : 5min
  (make 100% gluten)
  3. 1st fermentaion : 20min, Room temperature
  4. divied 150g and rest 20min at room temperature
  5. press the dough to tart mold.
  6. 2nd fermentation : 32 degree, 72% , 20min
  8. piping the yuju cream and sprinkle with sugar
  9. baking : 170degree for 15min
  

Yuju Cream