Black glutinous rice bread 2

Overview

How to cook Black glutinous rice bread 2 at home

Tags

• baking
• black glutinous rice
• butter
• clear water
• egg liquid
• high gluten flour
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Collection of raw materials. When cooking black glutinous rice, add more water than usual to make it softer.

   

2. 2 Dissolve the dry yeast with a small portion of the water in the recipe

   

3. 3 Except for black glutinous rice and butter, mix the remaining ingredients evenly and knead into a dough (add water slowly)

   

4. 4 Add butter

   

5. 5 Continue kneading until the film expands and the film can be pulled out

   

6. 6 Add the black glutinous rice and knead evenly (it will be especially sticky after adding the black glutinous rice)

   

7. 7 Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

   

8. 8 After about an hour, the dough has risen to 1.5 times in size. Dip one end of a chopstick into flour and poke a hole in the top of the dough. If the hole neither collapses nor shrinks, but remains in its original shape, the fermentation is complete

   

9. 9 Take out the fermented dough and deflate it, divide it into six equal parts, roll it into a ball, cover it with plastic wrap, and let it rest at room temperature for 15 minutes

   

10. 10 Shape the rested dough into a ball and place it on a baking sheet lined with greaseproof paper

    

11. 11 Place in a warm and humid place for the second fermentation

    

12. 12 After the second fermentation, brush the surface with whole egg wash and sprinkle with white sesame seeds

    

13. 13 In the middle rack of the oven, heat up and down to 180 degrees for about 15 minutes