Ginger Brown Sugar Rice Bread

Name: Ginger Brown Sugar Rice Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 50g Whole wheat flour; 40g ginger; 800ml boiling water; 5 tablespoons brown sugar; 50g Longan (dried); 30g raisin; 50ml rum; 20ml Vanilla wine; 100g Rice; 7g Yeast (dry); 1 tsp Ginger powder; 5g salt; 1 tablespoon honey; a little olive oil

by Big pear

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Ginger Brown Sugar Fuyuan Rice Bread-A flavor that nourishes the body, with a warm and biting texture. In winter, the smell of ginger tea is very warm, especially when it is added to bread. The sweetness of brown sugar is not greasy, so it is suitable for mixing with rice bread dough. During the Chinese New Year, there are too many dried fruits~ After soaking in wine stains, they become the best friends of bread. Happy baking, healthy handmade food, elegant life!

Ginger Brown Sugar Rice Bread

1. Mix longan meat, raisins, rum, and vanilla wine and soak for about 3 days. After the soaking is complete, take out the longan meat and drain, and place the longan meat separately from the wine

2. Wash the ginger skin and dry it, pat the ginger with a knife until it cracks and slices

3. Put ginger in boiling water and boil over high heat, then turn to low heat and simmer for about 10-15 minutes

4. Add brown sugar to the ginger water, cook for about 5 minutes on low heat and mix well. The ginger syrup filter the ginger dregs, take only the sugar water and let it cool for later use. After mixing the ginger syrup and longan wine (wine with longan and raisins) evenly, the fire will be turned off after the high heat is boiled, the purpose is to evaporate the alcohol

5. Add cooked rice and ginger powder in Method 4, whipped to form a paste and mix, then set aside to cool for later use

6. Add the syrup, honey, salt, high-gluten flour, whole wheat flour, and yeast of Practice 5 into the bucket of the bread machine in sequence, and start stirring for 15 minutes

7. Then relax at room temperature for 10-15 minutes, and then stir again in the bread machine, and the film will be released after 15 minutes of stirring

8. Place the dough of Method 7 in a basin with a little olive oil, cover and ferment for about 40 minutes

9. Take out the dough, divide it into 1 large dough after venting, and relax the 8 small doughs for about 10 minutes. Roll out the big dough, put a part of the longan and all the raisins into rounds

10. Place on the baking tray and start the second fermentation ~ about 50 minutes

11. Start to preheat the oven 20 minutes before the fermentation is complete, and preheat the oven to 200 degrees

12. Put the cut blessing on the surface of the dough, sprinkle a little flour, and put dried longan on it for decoration

13. Put the dough into the oven quickly and bake for about 23-25 minutes before it is finished out of the oven (make the steam before baking, which can make the bread crust crispy and hard)