Black Glutinous Rice Bread

Black Glutinous Rice Bread

1. Making black glutinous rice filling: Wash the black glutinous rice, add water and cook until it is soft and sticky. According to personal taste, stir in appropriate amount of sugar

2. Then put it in the microwave, dry the excess water, and let it cool for later use.

3. Dough material

4. Use a small portion of the water in the recipe to dissolve the dry yeast

5. Mix flour, pure powdered sugar, milk powder and salt evenly

6. Add egg mixture and mix well

7. Add yeast water and mix well

8. Slowly add the remaining water, knead the flour into a ball, and add the butter

9. Continue to knead the dough until it reaches the expansion stage where the film can be pulled out

10. Put the kneaded dough in a basin, cover with plastic wrap, and carry out the first fermentation at room temperature

11. After about an hour, the dough will ferment to 2-2.5 times its original size. Dip one end of the chopsticks with flour and poke a hole in the top of the dough. The hole will neither collapse nor shrink, but if it remains intact, fermentation is complete

12. The fermented dough is taken out and vented, divided into quarters, rounded, covered with plastic wrap, and allowed to relax at room temperature for 15 minutes

13. Take a loose dough and roll it into a round dough

14. Turn it over and put on 20 grams of black glutinous rice filling

15. Wrap it up with the seal facing down

16. Arrange the finished raw embryos into a ball shape and place them on a baking tray lined with greased paper

17. Warm and humid place for the second fermentation

18. After the second fermentation is over, brush the surface with whole egg liquid and sprinkle with black sesame seeds

19. In the middle of the oven, fire up and down at 180 degrees, about 15 minutes