Recipe: Brown rice, fresh milk bread

Home Cooking Recipe: Brown rice, fresh milk bread

Notes:

Oh, this bread is delicious and dead! How is the elasticity so good, Q is better than rice bread, then the brown rice is made into a good fragrant bread, and the kernel and the germ are so delicious that it is so delicious! I knew I had thought it before I knew it was so delicious. I decided! I have to be long in the future! Fang Zi’s 100-bread bread at Teacher Meng’s 140th page. Thanks to Teacher Meng, what is it~~ Angels (^.^) Brown rice is the organic brown rice of Baigu. I don’t have pine nuts in my house. I use black chocolate beans and almond slices instead. Fangzi has 6 small breads, and I have doubled the amount.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare brown rice, wash two cups of brown rice, and cook with two cups and a half of water. Take 50 grams of brown rice to make bread. The rest of me added milk, red bean soup walnuts and some rice paste.

    Prepare brown rice, wash two cups of brown rice, and cook with two cups and a half of water. Take 50 grams of brown rice to make bread. The rest of me added milk, red bean soup walnuts and some rice paste.

  2. Home Cooking Recipe: Mix the soup material with a squeegee first, then boil it in a small fire, remove it and let it cool, cover it, and refrigerate for at least 60 minutes. I cooked the rice overnight and made the soup cold.

    Mix the soup material with a squeegee first, then boil it in a small fire, remove it and let it cool, cover it, and refrigerate for at least 60 minutes. I cooked the rice overnight and made the soup cold.

  3. Home Cooking Recipe: Mix all the materials of the soup and the main dough, knead them into a dough, and use butter to make it smooth and add. Knead the smooth, malleable dough, add the chocolate beans and almond slices and continue to knead. Then the base fermentation is carried out to about twice as large, and the puncture hole is not rebounded and the fermentation is completed. (The base fermentation temperature is preferably around 28 to 30 degrees.) The dough is divided into 6 portions and the spheronization is relaxed for 10 to 15 minutes.

    Mix all the materials of the soup and the main dough, knead them into a dough, and use butter to make it smooth and add. Knead the smooth, malleable dough, add the chocolate beans and almond slices and continue to knead. Then the base fermentation is carried out to about twice as large, and the puncture hole is not rebounded and the fermentation is completed. (The base fermentation temperature is preferably around 28 to 30 degrees.) The dough is divided into 6 portions and the spheronization is relaxed for 10 to 15 minutes.

  4. Home Cooking Recipe: After the relaxation is completed, the dough is rounded again, and the egg white is evenly brushed on the surface, and a large amount of germ is applied to the final fermentation.

    After the relaxation is completed, the dough is rounded again, and the egg white is evenly brushed on the surface, and a large amount of germ is applied to the final fermentation.

  5. Home Cooking Recipe: The final fermentation temperature is preferably around 35 to 38 degrees, and should not exceed 40 degrees. I fermented for 25 minutes in a relatively humid environment of 35 degrees, then took a few knives on the surface and continued to ferment for about 10 minutes.

    The final fermentation temperature is preferably around 35 to 38 degrees, and should not exceed 40 degrees. I fermented for 25 minutes in a relatively humid environment of 35 degrees, then took a few knives on the surface and continued to ferment for about 10 minutes.

  6. Home Cooking Recipe: Put it into the preheated oven at 180 degrees and bake it for 20 minutes. Firepower and time are adjusted according to your own oven.

    Put it into the preheated oven at 180 degrees and bake it for 20 minutes. Firepower and time are adjusted according to your own oven.

  7. Home Cooking Recipe: Immediately put out the grilling net to cool, cool and seal it, eat it as soon as possible.

    Immediately put out the grilling net to cool, cool and seal it, eat it as soon as possible.


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