Think about how you fell into the baking pit? A winter night a few years ago, I accidentally saw the old bread made by Free Sister on Weibo. I felt that I felt so delicious. I somehow took the courage to lick the first bread in my life. I remember the moment when the bread was just baked, excited, excited, moved... I couldn’t wait for the bread to cool down, and quickly picked it up and opened it. Wow, it’s the best bread in the world~ I’ve done the best thing myself. Bread, continue to lick... This party comes from love and freedom, with a slight adjustment.
A: The A material is uniformly mixed and fermented in a warm place to a honeycomb shape inside.
C: 1. Mix the main dough material except butter, whipped until a thicker film can be pulled out, add softened butter, and continue to whipped until a flexible and thin film can be pulled out.
2. Remove the dough and arrange it into a smooth dough and ferment it to 2 times at room temperature.
Knead the dough for the fermentation of yellow rice porridge B: soak the rhubarb rice in water for one hour, drain the water and add 300g of water to start cooking. After the water is boiled, it is almost cooked. (It can be soft according to the yellow rice.) Add a small amount of water to the hardness and cook again. Pour into the bowl and add the sugar and mix well.
3, the finger licks the flour to poke a hole, the dough does not collapse and does not retract, the fermentation is completed.
4. Segmentation: The dough is divided into 40g/piece, and the spheronization is relaxed for 15 minutes.
5, plastic: hand powder, smooth face up, exhaust, smashed into a round, turn over, add rhubarb rice, and then wrapped like a dumpling, pinch tightly, and rounded.
6, secondary fermentation: I fermented at room temperature for about an hour, licking the edge of the dough does not rebound, the fermentation is completed. 7, baking: fire up and down 180 degrees 15-17 minutes. (reference temperature)
There is a deep, especially soft, recently-loved piece of bread.
1. This party can make 15 small breads. 2. If the yellow rice that you want to cook is sticky, you can use the egg to stir during the cooking process to increase the viscosity. 2, the amount of water absorbed by the flour should be adjusted accordingly, I use the queen's flour. Overall, the dough is more sticky during handling, and the dough is soft, smooth and elastic. 3, yellow rice is about 343g according to the formula amount, each dough is packaged with 22.8g, like a little more stuffing can increase the amount of rice and water in proportion. Yellow rice porridge is best cooked according to the amount of water, otherwise if the amount of water is too much, it will be easy to open when baking.