Black glutinous rice bread 3

Boil the black glutinous rice until soft, add appropriate amount of sugar according to personal taste

Stir evenly, put it in the microwave to dry up the excess water, and set aside

Dough ingredients

First dissolve the dry yeast with a small amount of water in the recipe

Except butter, mix the remaining ingredients evenly and knead into a dough (add water slowly)

Add butter

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

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

After about an hour, the dough has risen to 2-2.5 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

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

Take a piece of dough and roll it into a rectangular piece of about 20*9cm

Turn over and cut out 8 equidistant strips in half of the dough sheet

On the other end that is not cut into strips, spread 25 grams of black glutinous rice filling

Start from the end with the stuffing and roll it up, with the seam facing down, and then pinch the two ends with the stuffing exposed

Place the prepared bread dough on a baking sheet lined with greaseproof paper, and sprinkle with sesame seeds to make eyes

Place in a warm and humid place for the second fermentation

After the second fermentation, brush the surface with whole egg liquid

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

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