Rice bread
By VicentaLakin
The rice has always been one of my favorite foods, and I love it with sticky tastes, and it's so soft that I like it, and I've recently seen people say rice for bread, so I'm really, really good, I love it, I've done six, I've done four alone, and the mix of the rice and flour is perfect, and it's hard to lose weight。
Recipe Recommendations
- high powder 250g
- milk powder 25g
- sugar 50g
- yeast 2.5G
- butter 50g
- glutinous rice 150g
- bean paste 50g
- salt 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Rice bread
1
(a) Mixing of butter-free materials into a lasagna, stripping out the thick membranes, adding butter to the membranes, rubbing out the membranes and fermenting the warmth
2
Take out the yeast, the exhaust
3
(b) Be split into the same size, rounded and shrouded for 15 minutes
4
(b) Take out ready rice and red bean pie, gloves on gloves or fresh bags, take appropriate amounts of rice to flatten and take red bean in the middle
5
Packed with rice, soaked with red bean bean, and made into small circles
6
(a) Take static and well-positioned noodles, repeat them several times (5-6 times the most appropriate) and remove the air as much as possible, then make a small circle and flatten it with the palm
7
(a) To take a small crotch of rice and place it on the flatted patch
8
Put your hands on the mouth, keep your mouth on it
9
(a) Tighten the mouth, then turn it into a small circle, press it down and put it in a small bowl
10
Make bread in shape and put it in warmth for a second fermentation
11
(b) Take out the fermented bread and lightly brush the entire egg fluid on the surface with a brush
12
Plus black sesame decorations, the oven is 180 degrees warm for 10 minutes and can be baked for 15 minutes。