Rice Black Currant Cream Rolls

Rice Black Currant Cream Rolls

by Seung Chan Mommy CCM

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Have you eaten rice bread? Only after you have eaten it will you know it. The taste is really special. One bite of the thick rice fragrant, and some colorful cream, it is so delicious.

Different bread, different rolls, color and taste, melt in the mouth, sweet and sour."

Rice Black Currant Cream Rolls

1. Prepare the required raw materials in advance.

Rice Black Currant Cream Rolls recipe

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.

Rice Black Currant Cream Rolls recipe

3. Add the softened butter and continue mixing for 6 minutes.

Rice Black Currant Cream Rolls recipe

4. At this time, the dough is in the expansion stage, and the Shenla dough is in the form of an elastic film.

Rice Black Currant Cream Rolls recipe

5. Round the dough, cover with plastic wrap and relax for 5 minutes.

Rice Black Currant Cream Rolls recipe

6. Then divide equally into 4 parts and continue to relax for 10 minutes.

Rice Black Currant Cream Rolls recipe

7. Roll the dough into pieces.

Rice Black Currant Cream Rolls recipe

8. Roll up from one side and form a long strip as shown in the figure.

Rice Black Currant Cream Rolls recipe

9. The length of the dough is approximately 2.5 times the length of the baking stick.

Rice Black Currant Cream Rolls recipe

10. The dough is rolled around the baking stick.

Rice Black Currant Cream Rolls recipe

11. Put it on a baking tray lined with greased paper for fermentation.

Rice Black Currant Cream Rolls recipe

12. When the dough is 1.5 times larger, brush the surface with a layer of egg liquid and sprinkle with sesame seeds.

Rice Black Currant Cream Rolls recipe

13. Bake in the oven at 200 degrees for 20 minutes.

Rice Black Currant Cream Rolls recipe

14. Whipped cream + powdered sugar + black currant powder until flower-shaped.

Rice Black Currant Cream Rolls recipe

15. Put the whipped cream into the piping bag and squeeze it into the hollow part of the bread.

Rice Black Currant Cream Rolls recipe

16. The super delicious rolls are ready.

Rice Black Currant Cream Rolls recipe

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.

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