Blood Glutinous Rice Meal Bun
1.
Soak the blood glutinous rice with a proper amount of water for 2 hours, or put it in the refrigerator overnight.
2.
Boil the blood glutinous rice with an appropriate amount of water.
3.
Stir the blood glutinous rice with sugar and mix evenly.
4.
Put blood sticky rice in the refrigerator and refrigerate.
5.
Prepare the bread ingredients and quantity.
6.
Put all the ingredients except blood glutinous rice into the bread machine and start the kneading program for 20 minutes. In summer, the temperature is higher than 25 degrees. You can use ice yogurt and ice eggs to open the lid of the bread machine to make the noodles.
7.
The blood glutinous rice is divided into 12 rice balls evenly according to each 20 grams.
8.
After kneading the dough, pull a glove film to check the state of the dough, and knead the small meal bag to the expansion stage.
9.
The dough is rounded, put in a bread bucket, and fermented at room temperature for 30 minutes, so that one less bowl can be washed.
10.
If the dough is well fermented, just dip your fingers in a small amount of flour without shrinking or collapsing.
11.
Take out the dough and gently press it to exhaust. Divide it into 12 portions, the amount of 2 molds, and let the dough relax for 15 minutes after it is rounded.
12.
Take a dough and roll it round with a rolling pin.
13.
Put a blood sticky rice ball on the dough.
14.
Wrap the dough and squeeze it tightly, with the mouth facing down.
15.
All the dough is wrapped with fillings and placed in a hexagonal mold in turn. If there is no such mold, you can put it directly in the baking tray.
16.
Put the dough in the middle and lower layer of the oven, set the fermentation temperature to 37 degrees for 25 minutes, and put a bowl of water in the oven to keep the humidity.
17.
The fermented dough is taken out and brushed with a thin layer of egg liquid, while preheating the oven for 10 minutes.
18.
Put the dough in the middle and lower layer of the oven, and bake for 20 minutes at 140 degrees and 170 degrees.
19.
After the bread is cooked, take it out of the mold and let it cool, tear off a small flap, and it's fine.
Tips:
1. Different flours have different water absorption properties. You can reserve 10 grams of water to increase or decrease flexibly according to the shape of the dough.
2. In summer, if the temperature is higher than 25 degrees, you can use iced yogurt and iced eggs to open the lid of the bread machine and noodles.
3. The blood glutinous rice filling can be replaced with other favorite fillings.
4. The time and temperature of the oven can be flexibly adjusted according to the common oven.
