Crispy Rice Buns
Overview
This pancake adopts the medium seeding method, and the seed dough is refrigerated and fermented. The resulting bread is particularly soft and highly recommended.
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Ingredients
Steps
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Put the dough ingredients into a bread machine and knead into a dough, wrap it in plastic wrap and refrigerate it for 12 hours or more to ferment.
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The seed dough prepared one night in advance is fermented.
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Weigh all the ingredients for the main dough (except butter) and put them into the bread machine in the order of liquid first and then powder. Tear the dough into small pieces and add them. Put the salt in the corner. The yeast powder of the main dough is buried in the flour.
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Start a kneading program. After the dough reaches the expansion stage, add 8 grams of butter, continue to start a kneading program, and leave it to ferment after completion.
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During the first step, prepare the puff pastry: 20 grams of low flour, 15 grams of almond flour, 15 grams of white sugar, and 15 grams of butter. After the butter softens at room temperature, add sugar and low flour almond flour and knead into coarse grains by hand.
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Once it has doubled in size, poke a hole in the middle with your finger. If the dough does not shrink or spring back, fermentation is complete. Take it out and press to release the air.
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Divide the deflated dough into 14 equal parts.
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Take a piece of dough and press it out, then stretch it out and roll it up from left to right with the edge facing down.
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Roll the 14 pieces of dough according to step 8 and place them in a 28*28 square plate. Leave them in a warm place for secondary fermentation.
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When it has doubled in size, brush with egg wash and preheat the oven to 170 degrees.
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Sprinkle an appropriate amount of puff pastry.
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Middle rack of oven, 170 degrees for 25 minutes.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
