Recipe: Milky glutinous rice dumplings

Home Cooking Recipe: Milky glutinous rice dumplings

Notes:

A glutinous rice bag with a strong milky aroma, a brushed tissue, and a soft mouthfeel. Ordinary style, but gentle and beautiful everywhere. You will like her, try it on the baking tray for 26*26*6

Ingredients:

Steps:

  1. Home Cooking Recipe: All kinds of dough materials are mixed into a group, the basin is covered with plastic wrap, and the refrigerator is refrigerated and fermented for 5 hours.

    All kinds of dough materials are mixed into a group, the basin is covered with plastic wrap, and the refrigerator is refrigerated and fermented for 5 hours.

  2. Home Cooking Recipe: The dough is fermented to about 3 times larger

    The dough is fermented to about 3 times larger

  3. Home Cooking Recipe: The fermented seeds are cut into small pieces, and the materials other than the main dough butter are added to the chef's machine mixing tank. The dough is first smashed into a dough at a low speed, and the dough is turned into a smooth state.

    The fermented seeds are cut into small pieces, and the materials other than the main dough butter are added to the chef's machine mixing tank. The dough is first smashed into a dough at a low speed, and the dough is turned into a smooth state.

  4. Home Cooking Recipe: Add softened butter and gradually spread the butter into the dough in 1st gear.

    Add softened butter and gradually spread the butter into the dough in 1st gear.

  5. Home Cooking Recipe: Turn to the 3rd gear and continue to the stage where the translucent film can be pulled out.

    Turn to the 3rd gear and continue to the stage where the translucent film can be pulled out.

  6. Home Cooking Recipe: The dough is smoothed, and the plastic wrap is left at room temperature for 30 minutes.

    The dough is smoothed, and the plastic wrap is left at room temperature for 30 minutes.

  7. Home Cooking Recipe: After 30 minutes, the dough volume expanded significantly.

    After 30 minutes, the dough volume expanded significantly.

  8. Home Cooking Recipe: The dough was taken out and weighed into 12 small doughs.

    The dough was taken out and weighed into 12 small doughs.

  9. Home Cooking Recipe: Weighing is divided into 12 small doughs.

    Weighing is divided into 12 small doughs.

  10. Home Cooking Recipe: Rolled round plastic wrap up to 20 points

    Rolled round plastic wrap up to 20 points

  11. Home Cooking Recipe: Take a loose dough and knead it into an ellipse

    Take a loose dough and knead it into an ellipse

  12. Home Cooking Recipe: Turn over, roll up from top to bottom

    Turn over, roll up from top to bottom

  13. Home Cooking Recipe: Put them in the baking tray as shown in the figure.

    Put them in the baking tray as shown in the figure.

  14. Home Cooking Recipe: Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.

    Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.

  15. Home Cooking Recipe: Surface dotted with milk crisps

    Surface dotted with milk crisps

  16. Home Cooking Recipe: Put in a preheated oven, and bake in the middle and lower layers for 180 minutes at 180 degrees.

    Put in a preheated oven, and bake in the middle and lower layers for 180 minutes at 180 degrees.

  17. Home Cooking Recipe: Baked, if you like the rich milky skin, you can brush a layer of melted butter on the surface.

    Baked, if you like the rich milky skin, you can brush a layer of melted butter on the surface.

  18. Home Cooking Recipe: Crisp method: 15 grams of butter, 15 grams of fine sugar, 35 grams of low-milk, cut into small pieces, soften, put into a container, add fine sugar, sieve into low-powder and smash into small pieces. PS: Generally used for bread surface decoration or The surface of the heavy oil cake can be frozen and preserved. You can use a little almond powder instead of low powder, and the taste will be better.

    Crisp method: 15 grams of butter, 15 grams of fine sugar, 35 grams of low-milk, cut into small pieces, soften, put into a container, add fine sugar, sieve into low-powder and smash into small pieces. PS: Generally used for bread surface decoration or The surface of the heavy oil cake can be frozen and preserved. You can use a little almond powder instead of low powder, and the taste will be better.

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Tips:

1. Please master the main dough liquid flexibly. Pay attention to the amount of adjustment when you knead the dough. 2. The formula is also applicable to 28*28*3 gold plate.


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