Q Soft Japanese Rice Bread
by elmonte
Favorite
Difficulty
Normal
Time
2h
Serving
2
This bread with rice is very soft. "
1. Cook the milk and rice in a small pot until frothy, stirring constantly.
2. Let cool to below 35 degrees Celsius.
3. Put the dough ingredients into the bread machine except for the butter, and knead the dough for 15 minutes, press the stop button, put in the softened butter, and press the kneading program again to complete. (My bread machine kneading program is 30 minutes, a total of 45 minutes.)
4. Knead out a large film. (To make bread, you need to knead out the film, so that the bread will be soft when it comes out.)
5. Fermented to 2 times the size.
6. Take out and press the exhaust.
7. Divide into 12 portions. Approximately 62 grams per serving
8. Squeeze it with the palm of your hand to make it into a circle, and put the custard sauce on it.
9. It is better to close the mouth like a bun, and shape it downwards.
10. Arrange on the baking tray.
11. Put it in a warm place and ferment to twice its size.
12. Brush with egg liquid and sprinkle with white sesame seeds.
13. Put it in the preheated oven, the middle level is 350F/180C for 18-20 minutes.
14. Take out and let cool.
15. Very soft.
16. But it is full of elasticity, one bite down, and immediately bounced.
17. The production of custard filling: In addition to the butter, mix the ingredients of the custard filling until there is no grain.
18. Filter into a small pot, heat on low heat, stirring constantly.
19. Stir to thicken.
20. Add butter and stir until melted.
21. Lift up the spatula, the batter is triangular in shape and drips slowly. Put the lid on and wait for it to cool before use.
