1.
1. Soak the black rice and water in the auxiliary materials in advance, and steam for 30 minutes to form black rice with moderate hardness.
2-3. Black rice, together with the main ingredients except sugar, salt, and butter, knead the dough for 23 minutes in a bread machine, and ferment at room temperature or refrigerate to about 4 times its size.
4-6. Put the fermented dough into the bread machine, then put the sugar, salt, and butter in the main ingredients, and go through the breeze process or sweet bread process of the bread machine. The weight is 1000g, and the burnt color is light.
Note: Black rice, as a filling, is put in after the feeding beep sounds.
Tips:1. Butter needs to be softened or even melted in advance, depending on everyone's habits;
2. Black rice, as a filling, put it in after the beeping sound;
3. After the finished product is full, the height is about 1100g. If it is baked separately (double tube): light color for 35 minutes, depending on the coloring situation, I also bake it for dark color for 10 minutes;
4. For the high-gluten flour part, 50g Jinxiang high flour and 270g ordinary high flour are used for reference;
5. In the auxiliary materials: 60g of black rice and 90g of water are soaked for 24 hours, then steamed for 30 minutes into black rice with moderate hardness. It is best to steam it to the extent that it can be crushed by hand, otherwise, if it is too hard, after the black rice is wrapped in the dough, the finished product will taste too grainy and feel dry and hard.
