Black rice bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140 grams
- Pure powdered sugar 18 grams
- milk powder 5 grams
- salt 1/4 teaspoon
- egg liquid 15 grams
- dry yeast 1 teaspoon
- butter 15 grams
- qingshui 80 grams
- Black glutinous rice stuffing appropriate amount
Steps for Black rice bread
1
Make black rice pie: black rice washes clean, boils with water so soft and sticky, mixs it with a human taste. Sugar
2
It is then put in the microwave, drying out the extra water, and drying it。
3
Flour material
4
Dissolve the yeast with a small part of the water in the formulation
5
Flour, pure sugar powder, milk powder, salt even
6
Add egg fluid and mix it evenly
7
Add yeast and mix it evenly
8
Suh-suk joins the rest of the water, rubs the flour in pieces and adds butter
9
Keep rubbing your face until you can pull the film out
10
I'll put it in the pot, cover it up, and the first fermentation at room temperature
11
About an hour later, the noodles were fermented to 2-2.5 times the original size, with flour on one of the chopsticks, and a hole in the top of the dough
12
The fermented noodles take out the exhausts, split into four equals, round, cover the film, and lax the room temperature for 15 minutes
13
I'll take a nice piece of pasta
14
Turn over and put 20 grams of black rice pie
15
Wrap it up and shut it down
16
We'll make the perfect embryo into a ball, and we'll release it into the baker with the oilpaper. Move
17
Second fermentation in warm and wet
18
When the second fermentation is over, the surface is full of egg fluid and black sesame
19
In the middle of the oven, 180 degrees up and down, about 15 minutes