Zongzi bread
Butter has been used since making bread. One day, I accidentally saw a recipe for peanut oil bread and a recipe for glutinous rice steak buns, and they both liked them a lot. I planned to make glutinous rice fillings according to the original recipe, but I suddenly remembered that there were small rice dumplings from the Dragon Boat Festival in the refrigerator that I hadn't eaten. Oh, the problem was solved, which not only saved the time of making glutinous rice fillings, but also solved the problem. It can be said to kill two birds with one stone. Of course, the taste of peanut oil bread is not a drop. You can't see the shadow of peanuts but you can smell the aroma of peanuts. You can try the cheese you are interested in. The quality is no inferior and has better moisturizing properties.
Recipe Recommendations
- high powder 390 grams
- milk 90 grams
- yeast 5 grams
- water 180 grams
- peanut oil 36 grams
- egg liquid appropriate amount
- sesame appropriate amount
- sugar 50 grams
- salt 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Zongzi bread
1
Mix and knead all the ingredients except the oil until the gluten has basically expanded, knead in the oil a little bit, continue to knead until the film can be pulled open, and put into the basin.
2
Leave in a warm place to ferment until twice as large.
3
Remove, exhaust, divide, round, and ferment for 15 minutes.
4
Remove the dough and roll it to the right size.
5
Wrap in rice dumplings filling.
6
It looks wrapped.
7
Make all the loaves in turn, place them on a baking sheet, and ferment until approximately twice the size.
8
Brush the egg liquid and sprinkle with sesame seeds. Preheat the oven at 175 degrees, middle layer, for about 20 minutes, cover with tin foil after coloring.
9
Look at the organization, it's soft enough! It also has the strong aroma of peanuts, and it is a piece of bread that is always praised!