1. Prepare the materials
2. Put all the powder in the formula into the noodle jar
3. Mix well, add ice water (use water at room temperature in winter)
4. Mix well at low speed, turn to medium and quickly form a dough, add yeast
5. The dough is whipped until it expands
6. Add butter that has been softened at room temperature in advance
7. Continue to beat until it is fully expanded, and the non-breakable film can be pulled out, and the edge of the hole is smooth
8. Take out the dough and round it
9. Put it in the baking tray, the temperature is 28℃, the humidity is 75%, and the basic fermentation is 60 minutes.
10. Pour the dough on the chopping board
11. Tap the exhaust lightly, stack the two sides to the middle
12. Fold the other two sides, turn it over and put it back on the baking tray, and continue basic fermentation for 30 minutes. The fermentation is complete by poking the hole with your finger.
13. Divide equally into 6 doughs
14. Spheronization, temperature 25℃, humidity 75%, proofing for 20 minutes
15. After the proofed dough is smooth, face up, tap the bubbles lightly, and roll the dough up and down from the middle\n\n
16. After turning the dough, roll it up from top to bottom and place it on the baking tray, leaving a little gap
17. Temperature 25℃, humidity 75%, proofing for 5-10 minutes, the dough is proofed well, the interface is downward, and the rolling pin is rolled up and down from the middle\n
18. After turning it over, press the bottom flat, roll it up from top to bottom, and slightly tighten it, press your hand down tightly on the interface, and the bottom will face down.
19. Put 3 pieces in a 450g toast box, fermentation temperature 38℃, humidity 75%, final fermentation 40-50 minutes\n
20. The dough is fermented until the mold is 7 minutes full, and the toast box lid is covered
21. Preheat the oven at 215℃ for upper heat and 220℃ for lower heat, and bake for 35 minutes
22. Take out the toast box, take off the lid, shake out the heat
23. Pour sideways on the drying net and let it dry until it is below hand temperature
24. The purple glutinous rice is soaked in water two hours in advance
25. Steamed in the pot
26. Add sugar and whipped cream and mix well
27. Slice the toast, take a piece of toast and smear the purple rice filling
28. Cover with a piece of toast and cut off the four sides with a knife
Tips:\nTake the toast out of the mold immediately after it is out of the oven, let it cool on the grill, and store it in an airtight bag. Before eating, slice it and put on the purple rice filling for the best taste\n
