Chinese Food
Japanese style purple rice bag
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The first time I eat this Japanese bread is filled with red beans. It's completely conquered by its taste. This bread is super soft, so I eat three at a time. It's too addictive. I bought a big bag of purple rice this time. I decided to use it to make this Japanese bag. Purple rice is rich in nutritional value. It contains a variety of nutrients needed by the human body. Regular eating of purple rice can nourish yin, kidney, Qi, blood, spleen and stomach. Today, I'm going to teach you how to make this Japanese style purple rice with low sugar and low oil. I'll fall in love with it once I eat it. It's the most suitable breakfast for children. It's served with a glass of milk or a bottle of yogurt. It's nutritious and delicious. Now I'll share with you the specific methods and production skills of this online red food - Japanese purple rice bag. Please read my article carefully.
Cooking ingredients
Cooking Steps
Step1:First, make the purple rice stuffing. Wash the purple rice and put it into the bowl. Add about 300 grams of water. Steam it in water. After the rice is steamed, add 40 grams of sugar while it's hot. Mix it with a spoon and cool it before use.
Step2:Start kneading. Put all the ingredients except butter into the mixing barrel. This time, the high gluten flour is made of Jinlongyu high gluten wheat flour. 100% imported wheat. It has high gluten, strong water absorption and fine quality. It is very suitable for making all kinds of bread.
Step3:Knead with the chef till the expansion stage. Then add the softened butter and continue to knead till the complete stage. The kneaded dough has a smooth surface and can pull out the tough transparent film by hand.
Step4:Start the fermentation. Put the dough into a container and cover with a plastic film. Put it in a warm environment with a temperature of 25-28 degrees for the first fermentation.
Step5:The dough is fermented to twice its size. Stick your finger with powder and poke a hole in the middle of the dough. If the hole does not retract or collapse, it means that the dough is fermented in place.
Step6:Take out the fermented dough, pat it gently to exhaust, divide it into 12 equal small dosage forms, knead it with hands, cover the dough with plastic film, and relax for 1520 minutes.
Step7:When the dough is loose, start to weigh the purple rice filling. Divide it into 25g pieces and put them on the plate for later use.
Step8:When the dough is relaxed, start filling. Take a loose dough and roll it into a circle. Put a purple rice filling in the middle.
Step9:Lift the upper and lower ends to the middle, and then lift the left and right sides to the middle. Then lift the small mouth around to the middle. Tighten the mouth.
Step10:Close the mouth and put it in the baking tray. Then put it in the environment of 35 ℃ and 75% humidity for secondary engine.
Step11:Ferment the dough to twice the size. Brush the surface with a thin layer of clear water. Sprinkle with a little ripe black sesame.
Step12:Preheat the oven to 180 degrees. Cover the surface of the embryo with a piece of oil paper. Press on a baking tray. Bake in the middle of the oven for 20 minutes.
Step13:Put it on the net rack to cool after it's out of the oven. The healthy and delicious Japanese purple rice bag is ready.
Step14:Does it look attractive?
Step15:Would you like to eat it?
Cooking tips:1. The water absorption of flour is different. The water quantity can be adjusted according to the actual situation. 2. Please adjust the temperature according to the temper of your oven. 3. This formula can make 12 Japanese purple rice bags. There are skills in making delicious dishes.
