Rice Black Currant Cream Rolls
1.
Prepare the required raw materials in advance.
2.
Put eggs, water, yeast powder, sugar and salt in the bread bucket first, then put the rice bread flour, turn on the kneading function for 15 minutes, at this time the dough is elastic and thick film.
3.
Add the softened butter and continue mixing for 6 minutes.
4.
At this time, the dough is in the expansion stage, and the Shenla dough is in the form of an elastic film.
5.
Round the dough, cover with plastic wrap and relax for 5 minutes.
6.
Then divide equally into 4 parts and continue to relax for 10 minutes.
7.
Roll the dough into pieces.
8.
Roll up from one side and form a long strip as shown in the figure.
9.
The length of the dough is approximately 2.5 times the length of the baking stick.
10.
The dough is rolled around the baking stick.
11.
Put it on a baking tray lined with greased paper for fermentation.
12.
When the dough is 1.5 times larger, brush the surface with a layer of egg liquid and sprinkle with sesame seeds.
13.
Bake in the oven at 200 degrees for 20 minutes.
14.
Whipped cream + powdered sugar + black currant powder until flower-shaped.
15.
Put the whipped cream into the piping bag and squeeze it into the hollow part of the bread.
16.
The super delicious rolls are ready.
Tips:
1: The production process of this rice bread uses a one-time fermentation method, and the time to wake up the noodles in the middle is relatively short.
2: Regarding the state of kneading, rice bread flour is different from wheat bread flour, so when the dough is kneaded to be elastic, you can add butter. The final state is the expansion stage, and the expansion stage can be pulled out. No Need to knead to the glove film state.
3: Regarding the baking time, it is recommended to bake at a high temperature. When the bread is big enough to be colored as you want, you can turn off the heat and take it out.
