Purple rice and pineapple toast
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- yeast 5 grams
- milk 120 grams
- sugar 30 grams
- salt 4 grams
- butter 30
- egg one
- sweet purple rice 120 grams
- powdered sugar 30 grams
- egg liquid 20 grams
- milk powder 10 grams
- low powder 55 grams
Steps for Purple rice and pineapple toast
1
How to practice sweet purple rice: Soak the purple rice in clear water for 2 hours, then use appropriate amount of brown sugar and water to boil, add the rice and cook it into rice shape. You can prepare it every other day and place it in the refrigerator. It may dry out when taking it out, so just put it on the pot and steam it will be fine.
2
Add the sugar + egg liquid from the pineapple skin ingredients into the butter several times and stir well. Add the sifted low flour and milk powder, and mix well.
3
Place the mixed pineapple peel materials on plastic wrap and press flat. It is about a rectangle smaller than the toast cover (it is best to put a toast cover under it to know the size), wrap it, and place it in the refrigerator to refrigerate for later use
4
Put the main dough ingredients except butter into the bread machine and beat the flour until smooth 20 minutes before using the dough spreading stall, then add 30 grams of butter, and repeatedly use the first 20 minutes to beat until the film can be pulled out
5
Fermentation is 2.5 times larger
6
Spread into slices and evenly place the sweet purple rice
7
Roll into a cylinder
8
Fermentation until 8 minutes full
9
Place the frozen pineapple peel on the leavened dough
10
Gently draw a pineapple pattern with a sharp knife
11
Bake in the oven at 180 degrees for 40 minutes, and add tin foil at the 20th minute to prevent the pineapple skin from overheating
12
Not bad, it was a success