Purple glutinous rice bread
Overview
The soft and glutinous purple glutinous rice adds a different texture to the bread. Very delicious.
Tags
Ingredients
Steps
-
Rinse the purple glutinous rice and soak it in water for more than three hours. Steam into purple rice in a steamer.
-
Add appropriate amount of condensed milk to the steamed purple rice while it is hot and stir evenly.
-
The mixed purple rice filling is soft and glutinous, let cool, cover with plastic wrap and refrigerate for later use.
-
Mix the dough ingredients except butter together, knead until a thick film can be drawn out, add butter and knead until it expands. Cover with plastic wrap and leave in a warm place to ferment.
-
Ferment until doubled in size, take out and press to deflate, divide into two parts, round and let rest for 15 minutes.
-
Take a piece of dough and roll it into a rectangle.
-
Put half of the purple rice filling in the middle, and cut the dough on both sides into thin strips with a knife.
-
Wrap the filling in the middle crosswise, one on the left and one on the right, until it closes and forms a long strip.
-
Shape the two loaves in sequence, put them on the baking tray, and then put them in the oven. Put a bowl of hot water (about 70 degrees) at the bottom of the oven, close the oven door, and allow for secondary fermentation.
-
Let it rise for a second time until it doubles in size, take out the baking sheet and water glass. Preheat the oven to 180 degrees, brush the fermented bread with a thin layer of milk liquid, and place it in the preheated oven on the middle rack for about 22 minutes. If the color is too deep, cover it with tin foil.
-
Finished product.
-
Let the baked bread dry on a baking rack until lukewarm, seal it in a plastic bag and store it.
-
Finished product.
-
The bread body is soft and the filling is soft and glutinous.
