Low Sugar Black Rice Toast
1.
Weigh the ingredients used.
2.
The black rice is soaked and cooked for later use. Try to dry the black rice.
Because the water content of black rice is different, the water content of black rice is uncertain, and it is added according to the water absorption of flour.
3.
In addition to butter, the ingredients used are put into a cook machine or bread machine.
The black rice I used was very dry, so I added a total of 180 grams of black rice water.
4.
The dough is kneaded into a fully expanded stage, and the hand mask can be pulled out
5.
Put the dough in a warm place and ferment to 2 times its size.
Generally, the temperature required for the first fermentation is 28 degrees and the humidity is 75%.
6.
Poke the dough after fermentation, the hole does not shrink or collapse, so the fermentation is just right.
If it shrinks, it means that the fermentation is not enough and continue to ferment.
If it collapses, it means over-fermentation. Then by the second fermentation, the yeast is not strong enough. At the same time there is a sour taste.
7.
Divide the dough into 3 portions with a spatula. Tap gently with your hand to expel the gas inside, and then round it.
8.
Roll it out with a rolling pin, then roll it up from one end!
As shown below. After the roll is finished, relax for 15 minutes, roll it out again, and roll it up from one end.
9.
Put it in a toast box and ferment to 8 minutes full (the top of the toast box is only 2 cm away)
10.
Preheat the oven 10 minutes in advance! Put it in the bottom of the oven and bake at 170°C for 50 minutes.
I make mountain-shaped toast without a lid. After baking for 5 minutes, put tin foil on the surface, otherwise the surface will be overheated.
11.
After baking, shake it out of the oven and let it cool on the drying net.
It's good to eat slices for breakfast or make sandwiches!
