Red bean rice toast
By VicentaLakin
The last time I sent rice toast, a lot of children's shoes were made together, and they had a good resonance. They said they were soft and delicious! It's a lot of rice! (*__) hip-hop ... There are, of course, problems due to the different moisture content of rice, the different geographic regions and the different water quality of flour. This is an area that is more difficult to control, with different types of rice, different levels of dry rice, and significantly different moisture levels. The water intake of flour varies from region to region, so it is important for relatives to reserve some moisture and add it slowly depending on the actual situation. Otherwise, it's too thin, too hard or too hard. Today, I made a little improvement on the rice toast and added red beans. Red beans are not only a highly nutritious groceries, but also a dual-use food for medicine. It has the effect of spleen water, decontaminating osmosis, and because red beans are rich in dietary fibres, frequent consumption can be used to reduce fat pressure and regulate blood sugar. In addition, red beans are red foods, which can be used for the benefit of blood, and are very effective for women with cold hands and feet and poor blood circulation in winter. They're rich, they're beautiful, they're radiant! Red bean rice, simple practice, rich taste. When cooking, it is important that red beans are fully immersed in advance before cooking rice with rice. Otherwise, the maturity of red beans and rice is different, and it's either raw or dry! The last test of the rice toast revealed a problem: every grain of rice has a small single room. So this time I changed the way to mix rice with water into rice. Wetting is as good as it is organized, but much more subtle than rice toast. You like rice toast, you have to try it
Recipe Recommendations
- high-gluten flour 290g
- Red bean rice paste 230g
- white sugar 30g
- eggs 38g
- yeast 4g
- salt 2g
- water 20g
- butter 30g
- chopped almond appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Red bean rice toast
1
The red beans are immersed early overnight, soak up the moisture, add appropriate quantities of rice, and fresh water from common steam rice。
2
Turn on the electric cooker, boiled rice, scattered, cool。
3
Take 130 grams of cold rice and mix 110 grams of clean water。
4
It's made of red bean rice。
5
Put 230 grammes in the toaster。
6
Add materials other than butter and dig a hole on flour, place yeast in it and open the salt. (Clean water left, flour added. I'm not sure
7
Open and face program 7, work 15 minutes. Look at the status of the 7th noodle, working for 5-8 minutes, and the whole noodle is hanging on the mixer bar。
8
Re-open the machine, put butter cuttin in the bread drum, choose Standard Bread Model 1, select Light, 750 grams。
9
The machine is set and face finished, 25 minutes later the face of the face is smooth and smooth。
10
Cutting a small piece of flour, pulling it out gently, pulling out a transparent film, and being resilient, indicating that it is covered。
11
The machine worked at 1:41, fermented and started mixing. At 1.40 a.m., the machine was suspended, the face group was removed and the exhaust was pressured with a cane, all of which were divided into six groups。
12
Take one of these, roll round, put it in the barrel。
13
All done in turn, roll round。
14
All done in turn, roll round。
15
Sprinkled egg fluid, almond horns。
16
Work until the end of the standard procedure is three to five minutes to see if the preference is to turn off the stove earlier. When the stove is out, the bread is poured out, it is dryed on the dry web and stored in a fresh bag。Red bean rice toast Make Tips
1. Red beans must be soaked sufficiently in advance, then steamed with rice. The amount of water should be the same as for regular rice.
2. The red bean rice can be freshly cooked or leftover. Add clear water and blend in a food processor to make a paste. I have specified the exact gram amounts; if you are inexperienced, do not change them arbitrarily. The moisture content of the rice itself varies greatly, so changing the ratio of rice to water arbitrarily can easily lead to failure.
3. Reserve some of the water and add it according to the flour's water absorption capacity; do not add it all at once!
4. Set the kneading time according to your own machine. My machine can form a membrane after 40 minutes of kneading, so I set 15 minutes of separate kneading and 25 minutes of program kneading.
5. For the standard bread program, pause when shaping in the middle. If there is no pause function, it is said you can unplug the power, as the machine has a built-in memory function, but check the manual first!
5. It is advisable to start baking when the second rise reaches 80% full. The temperature is low, so I paused for 15 minutes to wait for it. If the temperature is also low where you are, you can adopt this method.