Whole wheat quinoa buns
Overview
This filling is a mixture of quinoa and a little glutinous rice. In fact, this filling is more casual. You can just put any rice you like. White quinoa is also good. This time I used red quinoa. Of course, the effect was quite amazing, but the taste was still good. Therefore, bread cannot be judged by its appearance.
Tags
Ingredients
Steps
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Prepare red quinoa
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Soak the quinoa and glutinous rice in advance
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The ratio of quinoa to glutinous rice is very small. The main thing is the adhesiveness of glutinous rice
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Add coconut flour to make the rice more fragrant
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Soak coconut flour into the cooking water
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Because I was in a hurry, I cooked it in a pressure cooker
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After cooking, stir in osmanthus sugar or white granulated sugar
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Let cool and set aside
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Put the medium ingredients into a bread bucket and knead the dough, mix well and then place in a warm place to ferment. Ingredients: 185g bread flour, 110g water, 4g instant dry yeast
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Ferment until 4 times in size
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Put the fermented dough together with the ingredients in the main dough except butter
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After the dough mixing process is completed, add butter, continue the dough mixing process once, and rest for 30 minutes after the end of the dough mixing process
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Leave to ferment in a warm place until it doubles in size
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Take out the dough, deflate it, divide it into 9 equal parts, roll it into a round shape, and let it rest for 15 minutes
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Roll the rested dough into a round shape
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Add quinoa rice
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Wrap well and pinch tightly
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Arrange the wrapped bread into the baking pan one by one
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Place in a warm and humid place for final fermentation
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The finished product is so tempting
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Small rows of buns one by one
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Inside is soft and glutinous quinoa and glutinous rice. One bite, very satisfying.
