Milk Black Rice Noodle Cranberry Bun

Name: Milk Black Rice Noodle Cranberry Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 245g High-gluten flour; 30g Low-gluten flour; 50g Black rice noodles; 3g salt; 15g Sugar; 200g milk; 3g yeast; 20g Corn oil

by Zimo (Little Grassroots Family Food)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Black rice is a kind of rice used for medicine and food. The rice is of good quality, tastes good, and is very fragrant and pure. It has high edible value, besides cooking porridge, it can also make various nutritious food and wine making. Modern medicine has confirmed that black rice has the effects of nourishing yin and kidney, invigorating the spleen, warming the liver, improving eyesight and promoting blood circulation. The main reason why the color of black rice is different from other rice is that its outer cortex contains anthocyanin pigments, which have a strong anti-aging effect. Studies at home and abroad have shown that the darker the rice color, the stronger the anti-aging effect of the epidermal pigment. The effect of black rice pigment is the strongest among rice of various colors. In addition, this pigment is also rich in flavonoid active substances, which are 5 times as much as white rice, which has a great effect on disease prevention. Today this bread is made from black rice noodles. It contains milk and cranberries that children love to eat. It tastes better and has more nutrition. If you like:

Ingredients

Milk Black Rice Noodle Cranberry Bun

1. Put liquid water and sugar first, add corn oil (if butter is used, use the post-oil method, add butter when making the noodles for the first time)

Milk Black Rice Noodle Cranberry Bun recipe

2. Add flour, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in flour

3. Start the bread machine to knead the dough and add the dried fruit during the second kneading.

4. I use a SLR to take pictures of myself, and I can only unfold a small piece of surface and knead out the glove film

5. After basic fermentation for 1 hour (fermentation to 2.5 times larger) how to test the fermentation success: stick the index finger into the dry flour, insert it into the dough, and do not shrink back.

6. Exhaust, you need to rub hard at this stage

7. Divide equally into 9 portions, spheronize, and ferment for 15 minutes

8. Put the agent on the baking tray and flatten it with your hands

9. Put the shaped dough in a baking tray, then put it in the oven, put a pot of hot water in the oven, close the oven door for the final fermentation, about 40 minutes to 1 hour, until the dough becomes twice the original size

10. Sprinkle dry flour on the surface of the bread (the pattern is random)

11. Preheat the oven in advance, add heat to 175 degrees, lower heat to 160 degrees, and bake for 20 minutes

12. Finished product

Tips:
The temperature of the oven can be controlled flexibly. Different brands of flour have different water absorption properties, so the water consumption is flexible.