Black rice and melon seed toast

Overview

Toast is the transliteration of English toast, which is called toast in Cantonese (Cantonese). It is actually a rectangular toasted bread made with or without a lid. Toast will be softer and more delicious when the temperature is high, but it will become hard at low temperature, and the flavor and taste will be much worse. Recently, my mother was peeling melon seeds at home and asked me if I could put this in bread. I thought it was ok, the taste should be very fragrant, and it tastes just right if paired with some whole grains.

Tags

• baking
• black rice flour
• butter
• egg liquid
• high gluten flour
• high sugar tolerant yeast
• milk powder
• ripe melon seeds
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 First, prepare all the required ingredients and weigh them for later use.

   

2. 2 First put the egg liquid, milk, and light cream into the bread machine bucket, then pour the high-gluten flour, milk powder, and black rice flour directly into the bucket. Place the fine sugar and high-sugar-tolerant yeast diagonally, and then put the bread bucket back into the bread machine.

   

3. 3 Start the bread machine IMIX program. (Petus bread machine directly sets the IMIX program once, other bread machines can set the dough mixing program for 20 minutes)

   

4. 4 When the IMAX program ends, take out the dough and cut it into small pieces or use scissors to cut it into small pieces. At the same time, put the salt and softened butter into the bread bucket, then put it back into the bread machine and set up an IMIX program again. (Each IMAX program is 20 minutes)

   

5. 5 Turn on the timer and when there are 6-8 minutes left in the program, pour in the cooked melon seeds.

   

6. 6 The membrane pulled out of the finally kneaded dough is strong and tough and not easy to break.

   

7. 7 Then simply gather it into a round shape, put it in a basin, cover it with plastic wrap and ferment it once.

   

8. 8 Ferment until 1.5-2 times in size. Dip your hands in flour and insert into the dough. If the hole slightly shrinks without collapsing, the fermentation is complete.

   

9. 9 Take out the dough and press it gently to deflate the air. Divide the dough into 3 equal portions, roll each into a round shape, cover with plastic wrap and let rest for 15-20 minutes.

   

10. 10 Take a piece of dough and roll it into a tongue shape.

    

11. 11 Turn over and roll up from top to bottom.

    

12. 12 Do the same for the rest, with the seam facing down, cover with plastic wrap and continue to relax for about 10 minutes.

    

13. 13 Take a piece of rolled dough and roll it into a long tongue shape again. Do not roll it back and forth. Fix it in the middle, and then use a rolling pin to stretch it to both sides. The length will be longer than before.

    

14. 14 Once again, turn it over and roll it up from top to bottom.

    

15. 15 Place the dough into the mold.

    

16. 16 Prepare a bowl of hot water and put it in the oven for fermentation.

    

17. 17 Ferment until the mold is about 90% full.

    

18. 18 The oven is set to 185 degrees for upper heat, 195 degrees for lower heat, middle and lower racks, and the time is 40 minutes. (The oven must be preheated before placing the mold in the oven. Each oven has different temperaments, so you need to adjust flexibly)

    

19. 19 After baking, take it out immediately, shake the mold, and then place it on a drying rack to dry until it is warm to your hands, then seal it and store it.

    

20. 20 Finished product photos