Purple Rice Walnut Bread

Name: Purple Rice Walnut Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 50g Purple rice; 100g California walnuts (dry); 3g yeast

by Rabbit kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The family likes to eat walnuts, and the rabbits also like it. The original recipe contains honey red beans. The rabbits just used up, so they used brown sugar and walnuts. The flavors are of course different, but they are delicious. Highly recommended! Especially suitable for cold winters, walnuts are nourishing brain and nourishing intelligence, and brown sugar is more suitable for girls to eat. Refer to bagels for plastic surgery. There is less filling in that section. It must be squeezed tightly. The rabbit was done twice, the first time was good, the second time it was not squeezed tightly, and it cracked after the second round, but it was baked. It doesn't matter too much, but some of the brown sugar leaks out. The first time I did it, I took two photos with my mobile phone and uploaded them to Weibo. The second time I made a complete record. I feel that baking bread in silicone molds is also very useful, and I plan to develop some recipes in the future.

Ingredients

Purple Rice Walnut Bread

1. Use appropriate amount of purple rice, use 5-6 times the water to cook purple rice porridge, let cool and set aside (the thickness of purple rice porridge varies greatly, so the amount of 220 grams is the rabbit formula, when you make it according to the dry and wet dough of your own The degree can be increased or decreased, or thicker porridge can be used, plus some water)

2. Put the walnut meat in the middle of the oven, bake at 180 degrees for 7 or 8 minutes, and it will be fragrant. Let it cool and break into small pieces for later use.

3. Put all the ingredients (except butter) into the bread machine, pay attention that the yeast is covered with flour

4. After adding butter and knead to the complete stage, a large piece of film can be pulled out, even if there are holes, the edges are smooth (with the addition of purple rice porridge, it is not easy to knead the film than ordinary dough, just knead for a while)

5. The kneaded dough is rounded, put in a container, covered with plastic wrap, and placed in the refrigerator to ferment for 8-12 hours

6. The fermented dough swells to about twice

7. After the dough has been vented, it will be rounded and covered with plastic wrap to relax for 15 minutes.

8. Use a rolling pin to roll out the loose dough into a rectangle about 30×40 cm, with thin edges at the edges.

9. Sprinkle brown sugar evenly, leaving 1-2 cm at the bottom and left edges, then sprinkle with walnuts, and lightly press the walnuts with your hands

10. Carefully roll up the dough, first pinch the necking area, roll out the left end, wrap the right end, and finally pinch the necking tightly

11. Carefully move the dough into the mold (with walnuts, it is heavy and the dough is softer, be careful when handling)

12. Put the mold in the oven, put a bowl of boiling water, turn on the fermentation function for about 60 minutes

13. The second-made dough is unevenly shaped, and it is a bit big and small

14. Preheat the oven to 180 degrees, the middle and lower layer, about 40 minutes, let out and let cool (the tin foil can be covered after the surface is colored)