Rice rice toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 150g
- sugar 12g
- water 80g
- yeast 3g
- rice 70g
- egg white one
- sugar 30g
- salt 2g
- butter 15g
- sweetening
- roast
- several hours
- simple
Steps for Rice rice toast
1
Putting all Chinese materials into a bakery can be done by rubbing them into noodles, without smoothing, which will be very, very sticky and will require some patience。
2
It's like this. It's full of bubbles. It smells like wine。
3
With the exception of butter and salt, all the materials that were added to the main mask were rubbed with the old fermented paste, and butter and salt were added to the extended phase, because it was very sticky and easy to leave a film。
4
It's a bit of a granular because of rice。
5
The panel spreads some flour, puts the rubbed face on the board, runs the bubbles with its hands, turns over, smooths the face down, folds it up and down, turns it over and covers it with a shampoo for 15 minutes。
6
Fifteen minutes after waking up, exhausting, flipping。
7
The noodles are fermented to a significant extent because of the fermentation function of my bakery, the temperature control of the two rounds is fine, and the fermented face is painted with egg fluid, which can be roasted in there for 30 minutes。
8
The baker baked for more than 40 minutes without a baker, which was the first one this year, a little bit over, a little crack, but this time the rice toast was full of fire。
9
Isn't it amazing to cut open the toast so soft and chewy, and the baked bread doesn't see the grain of rice, and it doesn't feel like it when you eat it。Rice rice toast Make Tips
Rice is best served by fresh rice, which is easily resuscitated overnight and affects the taste. In addition to rice, the porridge left over in the home can be made of toast, and attention is paid to the amount of water which, if the Chinese husk is relatively hydrogenic, requires a small number of additions to the liquid when mixed with the main one。