Chinese Food
Ziqidonglai rye and purple rice bag
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I bought a lot of purple rice recently. So my breakfast is often porridge. But. I'm really tired of eating too much. So I made it into the inner filling of bread. With bread full of wheat flavor, it tastes just right. (in fact, it's better to double the amount of formula. It's better to mix noodles. Or like me. 2 times of the weight. Split half of the dough into purple rice waffles. It tastes different. Praise your wit.)
Cooking ingredients
Cooking Steps
Step1:Soak the purple rice in water for more than 2 hours. After cleaning, add some water. Cook it over medium heat. The amount of water is about ten times that of purple rice.
Step2:Cook the purple rice until it is as thick as possible. Reduce the water content. Add sugar and condensed milk to taste. At this time, you can taste it. Adjust it according to your own taste.
Step3:In addition to butter, put other raw materials in the dough into the bread barrel. Start a kneading procedure (10 minutes). Knead until the thick film can be pulled out.
Step4:Add butter. Continue a kneading process. Knead until the film can be pulled out. No need to reach the glove film.
Step5:Put the dough into a large bowl after it is round. Cover with plastic wrap. Ferment at 30 degrees. I can only ferment in the oven in the south.
Step6:About 60 minutes later, the dough will be twice the size of the dough. Dip your fingers in the flour and poke a hole. If it doesn't retract or collapse, it means the fermentation is finished. If the hole is retracted quickly, it means that the dough is not fermented yet. If the dough collapses as soon as it is poked, it means that the fermentation is excessive.
Step7:Press the fermented dough to exhaust. Divide it into 6 dough groups on average. Roll them all and then cover with plastic film to relax for 15 minutes.
Step8:Flatten the loose dough. Use a rolling pin to roll the dough into a round skin. Flatten the dough with your fingers at the edge. It will be better bonded later. Put purple rice stuffing in the middle. I put about 35g one.
Step9:Wrap it up like a bun. Make the dough round. Remember to pinch it tightly when closing.
Step10:Finally, flatten the dough with the palm of your hand.
Step11:Put all the dough into the baking tray. Spray water. Put it in the oven. Put 5060 ℃ warm water in the bottom layer of the oven to make the humidity. Ferment in oven at 35 ℃ to twice the size. It will take about 30 minutes.
Step12:. take out the fermented dough. Sprinkle black sesame on the surface.
Step13:Cover the dough with a piece of oiled paper. Then press a flat bottom baking tray. Remember that the baking tray on it is not too heavy. Otherwise, the final bread will be too flat.
Step14:Put into the preheated oven. Middle layer. Heat up and down 170 ℃. Bake for 20 minutes.
Step15:Take out the baked dough immediately. Put it on the baking net to cool. Let it cool a little and you can eat it.
Cooking tips:1. When putting raw materials, pay attention to the yeast without direct contact with salt. You can put milk, eggs and yeast first, then powder, and finally salt and sugar. 2. Please adjust the amount of milk in the dough according to the water absorption of flour. 3. The oven needs to be fully preheated. Generally, my preheating temperature is 20 ℃ higher than the actual baking temperature. The preheating time is about 10 minutes. 4. The baking time and temperature shall be adjusted according to the temper of the oven. 5. The bread can be kept at room temperature for about 3 days. Remember not to put it in the refrigerator. If you want to keep it longer, put it directly in the freezer. There are skills in making delicious dishes.
