I wet the clay and knead it to an even consistency. I pick out any stones and sticks.
I pick up the clay and slam it down, folding each time to remove air bubbles.
I form a pot from the clay: i pinch the clay into the shape of a pot.
I dry the pots completely; this could take a few days, depending on the weather. It is possible to dry them next to a fire, if there is no sun.
When the pots are bone-dry, I stack them tightly into the kiln.
I start a fire in the firebox of the kiln and periodically feed wood into the firebox. It could take 3 to 4 hours for a small kiln to reach the necessary high temperature.
After all the pots have glowed at least red-hot, I allow the fire to go out and let the pots cool overnight inside the kiln. I took them out of the kiln next day.
I start by preparing the Tang zhong. I mix the flour and water in a saucepan and heat, stirring constantly, until the mixture reaches 65°C. The result is a thick, gelatinous mixture. I reserve in a cool place for at least 2 hours.
Then, i put the yeast and the milk, previously heated, in the bowl of the mixer and let it rest for 5 minutes.
Then i add the flour, salt, Tang zhong, sugar and 1/4 of the egg (the rest will be used for browning), and knead for 2 minutes.
Finally, I stir in the unmelted coconut oil and knead for 5 to 10 minutes until the dough comes away from the bowl.
I cover with a clean cloth and leave to grow for 1h30 to 2 hours depending on the temperature of the home.
I collect the dough and degas it. I cover it with cling film and place it in the fridge for 30 minutes.
After this time, I divide the dough into 4 pieces.
I take a dough piece and spread it lengthwise into a rectangle (more or less) of about 20 cm. Then I fold this rectangle in 3 on itself.
I turn this rectangle 1/4 turn and spread it out again lengthwise and roll it over itself. It's a bit like puff pastry.
I place the resulting roll in a cake tin and repeat in the same way with the 3 remaining dough pieces.
I let the brioche grow for 45 minutes and then brush with the remaining egg.
I bake in a preheated oven at 180°C for 25 minutes.