Rice Bread

Name: Rice Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice bread flour; 26g egg; 26g butter; 1g Dry yeast; 2g salt; 134g Cold water; 12g Caster sugar

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I recently got a bag of bread flour, rice bread flour that I have never experienced before. Although I usually make my own bread with some multigrain flour or something, it is the first time that so many rice flour and high-gluten flour are used to make bread.
First of all, from the perspective of the proportion of the recipe, 200 grams of rice bread flour, even for French flour with extremely high water absorption, rarely exceeds 70%, but the amount of water in the recipe has reached 134 grams, which is almost 70%. After measuring it, if it is placed in ordinary bread flour, the dough becomes so soft as a puddle of "mud", but this rice bread flour is still shaped and elastic, which can not help but arouse people's curiosity.
I formed the dough into an olive-shaped small meal bag, and used a new cutting knife to cut several patterns. The expansion of the finished product is very good, the hair rises well, and the color is beautiful. After cutting the bread, although the texture inside looks exactly the same as ordinary bread, it looks shining and looks very similar to the texture of rice cakes. After a bite, it also has the sticky and sweet taste of rice cakes, and a little chewy, which is pleasantly surprised. "

Ingredients

200g Rice Bread Flour
26g Egg
26g Butter
1g Dry Yeast
2g Salt
134g Cold Water
12g Caster Sugar

Rice Bread

1. All ingredients are ready: rice bread flour, dry yeast, salt, granulated sugar, egg liquid, cold water, butter;

2. Put all the ingredients except butter into the bread bucket and knead the dough for 10 minutes;

3. After the dough is formed and the thick film can be pulled out, put the butter on the dough and knead for 15 minutes;

4. The dough can be gently pulled out of this elastic film, hand poke the hole, the edge is small jagged; the dough is placed in the bucket to relax for 5 minutes;

5. Weigh the dough into 4 equal parts, shape them slightly, buckle the box and relax for 10 minutes;

6. Take the loose dough, beat it into an oval shape, and fold it up and down;

7. Turn over and roll to make the joints stick together. Sprinkle a little rice bread flour on the non-stick baking pan. Put each dough on top after each roll. Put it at a time and don’t move it randomly; it can be placed in the oven naturally. Fermentation

8. When the dough is twice the original size, the oven starts to preheat 210 degrees; at the same time, sieve a little rice bread flour on the surface of the dough, and then cut the pattern at will; the rice bread flour is relatively absorbent, and the surface of the green dough is very moist And it is bright, the powder sieved will be absorbed quickly, so you can sift more;

9. Put the dough into the middle or lower middle of the preheated oven, heat up to 200 degrees, lower to 210 degrees, 20 minutes; you can adjust the temperature and time according to the actual situation of your own oven;

10. After being out of the oven, transfer to a drying rack. When it is warmed to the hands, it can be stored in a bag, sliced and eaten. It is crispy on the outside, soft and tender on the inside, and has the aroma of rice.

11. Rice bread, rich in fragrant rice, crispy on the outside, soft and tender on the inside!

Tips:
1. The rice bread flour contains more rice flour and has better water absorption, but it is not as strong as pure wheat flour in terms of gluten. So knead the dough until it can gently pull out the coarse film. In addition, because the gluten is less, so The swelling degree is not as good, so only one fermentation is needed;
2. You can use this method to make any shape, with or without filling, and the baking temperature and time can be adjusted according to your own oven.