Recipe: Black rice milk toast

Home Cooking Recipe: Black rice milk toast

Notes:

Everyone has eaten black rice, and the toasted bread made from black rice is believed to have been eaten by many people. Today, this toasted bread with black rice noodles is delicious, no friends, and can’t be eaten once. It is highly recommended to try ~ for everyone: always have a kitchen friend to ask me, how to preserve the bread, in order to better keep the bread soft, to be honest, this thing has always caused me a headache, now I found a good Way, I would like to know the pro please poke here: http://b.mashort.cn/h.Tls10?sm=82723f or poke here: http://weidian.com/i/1562008847?wfr=c

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to butter, water, egg liquid, white sugar, salt, milk powder, black rice flour, and high-gluten flour are placed in the bread machine, and the flour is dug into the pit to embed the yeast. Start the bread machine and noodle procedure, knead the dough to the expansion stage, add the small pieces of softened butter, continue to the full stage, and the bread machine and noodle program ends.

    In addition to butter, water, egg liquid, white sugar, salt, milk powder, black rice flour, and high-gluten flour are placed in the bread machine, and the flour is dug into the pit to embed the yeast. Start the bread machine and noodle procedure, knead the dough to the expansion stage, add the small pieces of softened butter, continue to the full stage, and the bread machine and noodle program ends.

  2. Home Cooking Recipe: If there is enough time, you can beat the dough and continue to handcuff for a while. There is no time to omit this step.

    If there is enough time, you can beat the dough and continue to handcuff for a while. There is no time to omit this step.

  3. Home Cooking Recipe: Put the kneaded dough into the pot, cover it with plastic wrap, ferment 1.5 to 2 times at room temperature, put the finger on the flour, insert the dough, and the hole does not retract, it will be fermented.

    Put the kneaded dough into the pot, cover it with plastic wrap, ferment 1.5 to 2 times at room temperature, put the finger on the flour, insert the dough, and the hole does not retract, it will be fermented.

  4. Home Cooking Recipe: The dough was taken out and squeezed out, and divided into three equal portions, rounded, and covered with a plastic wrap for 15 minutes at room temperature.

    The dough was taken out and squeezed out, and divided into three equal portions, rounded, and covered with a plastic wrap for 15 minutes at room temperature.

  5. Home Cooking Recipe: Take one of the doughs and knead it into a narrow, wide, oval shape with a width of 450 grams and a width of the toast.

    Take one of the doughs and knead it into a narrow, wide, oval shape with a width of 450 grams and a width of the toast.

  6. Home Cooking Recipe: Roll in from the narrow end, don't roll too tight.

    Roll in from the narrow end, don't roll too tight.

  7. Home Cooking Recipe: The roll looks good.

    The roll looks good.

  8. Home Cooking Recipe: The three doughs were all rolled up and placed in a 450 gram toast mold.

    The three doughs were all rolled up and placed in a 450 gram toast mold.

  9. Home Cooking Recipe: The mold is covered with a damp cloth and fermented in an environment with a temperature of 38 degrees and a humidity of 85 degrees. It is sent to nine minutes, about one hour. I use the oven fermentation function, put a plate of hot water under the mold, and change the water in the middle.

    The mold is covered with a damp cloth and fermented in an environment with a temperature of 38 degrees and a humidity of 85 degrees. It is sent to nine minutes, about one hour. I use the oven fermentation function, put a plate of hot water under the mold, and change the water in the middle.

  10. Home Cooking Recipe: Put in the lower layer of the preheated 175 degree oven, fire up and down 170 degrees, and bake for 38 minutes to 40 minutes. When the color is slightly satisfactory for about six or seven minutes, cover the tin foil.

    Put in the lower layer of the preheated 175 degree oven, fire up and down 170 degrees, and bake for 38 minutes to 40 minutes. When the color is slightly satisfactory for about six or seven minutes, cover the tin foil.

  11. Home Cooking Recipe: Immediately remove the side from the mold, let it cool! The taste is super good! Beyond your imagination! Unfinished bread, put it in the vacuum storage box after it is cool, can effectively prevent the bread from drying and delaying the aging of the bread, the effect is great! Can Taobao search: Hongye's small shop. Shop number: 68057999.

    Immediately remove the side from the mold, let it cool! The taste is super good! Beyond your imagination! Unfinished bread, put it in the vacuum storage box after it is cool, can effectively prevent the bread from drying and delaying the aging of the bread, the effect is great! Can Taobao search: Hongye's small shop. Shop number: 68057999.

  12. If the kitchen cooks make this bread, what is the problem, welcome to join the baking QQ group exchange discussion, group number: 422498101, the full name of your own kitchen should be reported when verifying, to facilitate understanding and communication, thank you for your cooperation. Welcome to Sina Weibo: Hongye Yingjinqiu http://weibo.com/5277430755/profile?rightmod=1&wvr=6&mod=personinfo

Tips:

1. Different varieties of flour in different seasons have different water absorption. When adding water, you should be flexible. I use bread machine and noodles. The dough is slightly sticky. If you like to dry it, put a little water first, and feel it in the face. Dry and add a small amount, whichever is appropriate. 2. Each oven has different tempers, time and temperature are flexible, my oven is 38L, and the temperature is slightly higher. 3. You can change the water into milk, about 150 grams, increase or decrease as appropriate, and add more milk to the taste. 4. I bought black rice noodles. I can also grind my own cooking machine at home, but I must try to grind it as much as possible, and the taste will be better. Unfinished bread, put it in the vacuum storage box after it is cool, can effectively prevent the bread from drying and delaying the aging of the bread, the effect is great! Linked to my next kitchen home page.

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