Chinese Food
Classic replica - delicious walnut and purple rice loaf (signboard of Shanghai humanity bakery)
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There's a humane bakery in Shanghai. It's opened by Taiwanese. There's a famous brand of purple rice loaf. It's very delicious - inside, it's made of purple rice and cinnamon, walnuts and raisins. Outside, it's a soft loaf. It's full of weight. My personal feeling is the same as that of yuanmai hill in Beijing and Chuda people in Shanghai (well, they also have additives). They are all baked by hand. They are very satisfied. In fact, I think children's shoes that can make soft European bags should be self-made. At most, they are European bag skin + Purple Rice stuffing. I've made my own recipe. Let's share it with you. The recipe is the quantity of two large breads~~
Cooking ingredients
Cooking Steps
Step1:Flour preparation - 40g water, 2G yeast, 60g high gluten flour. Refrigerated fermentation for more than 12 hours is the old flour.
Step2:Stuffing preparation - press the rice in the electric cooker in advance (a little more water. The rice should not be too hard). Bake the walnuts at 150 ℃ for 15 minutes. Break them into pieces. Mix the sugar, butter, cinnamon and raisins. Mix with the rice evenly.
Step3:Mix all the skin ingredients. Add the old noodle and knead it into a smooth soft dough. Ferment it twice as large (use your hand to poke holes without shrinking or sinking). Cut the dough into 2 parts. Roll them out and wrap them into stuffing. Shape the dough into long strips. Then cut 67 cross cuts on the surface of the bread embryo with a knife (similar to the appearance of caterpillars).
Step4:Let two bread germs stand. After the second fermentation expansion is about twice, preheat the oven. Heat up and down at 180 ℃ for 25 minutes until the outer layer is yellowish.
Step5:The stuffing inside is rich. The more you chew, the more fragrant it will be. Walnuts and all kinds of dried fruits are perfect ~
Cooking tips:1. It's better to knead the hand and cover the film on the bread, so the taste is better. 2. Get used to the soft and swelling taste. It needs to be fermented for a while. 3. The water absorption of dough is different, so the water should be increased or decreased as appropriate. You can add water while kneading until the dough is moist and soft. 4. The humane bakery seems to have added natural fruit yeast to ferment the dough - it's just a gimmick. You know, bread can't be fermented by fruit yeast alone. Because the activity is too low, yeast will be added more or less. My recipe uses the traditional (Chinese) fermentation method. In theory, the finished product is already relatively soft; if you want to add some materials, you can also add the self-made fruit yeast (about the self-made fruit yeast, you can baidu it). There are skills in making delicious dishes.
