1. Prepare all materials
2. 300 grams of flour, 1 gram of salt, 20 grams of sugar, 25 grams of milk powder, 3 grams of yeast, 115 grams of water, 83 grams of egg liquid (1 whole egg + 1 egg white, egg yolk left for brushing),
3. Put it into the cook machine and knead until the fascia is formed
4. Add 25 grams of butter and continue to knead until it can pull out a large piece of film
5. Finished, smooth, sealed, and fermented
6. Half of purple glutinous rice and hard grain polished rice
7. Boiled into soft rice, beat up
8. Add sugar and condensed milk, mix well, let cool and set aside
9. The dough is doubled
10. Exhaust is divided into 6 pieces, rounded, covered with plastic wrap, and awake for 15 minutes
11. Pack the purple rice filling, close the mouth tightly and put it into the baking tray
12. Fermented to 1.5 times larger
13. Preheat the oven in advance at 180 degrees, brush the surface with egg yolk, put it in the middle and lower layer of the preheated oven, bake for 15 minutes, cover with tin foil, and bake for another 10 minutes.
14.
Toast the bread, put it on a drying net to cool to hand temperature, and keep it tightly sealed.
"The plan for a year lies in the spring, and hard grain rice is the key"
Tips:Purple glutinous rice and rice are half and half, and the taste will not be so sticky.
