Rice Bread

Name: Rice Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour (bread); 150g Milk bread; 1 piece Egg (bread); 75g Ruliang Optimum Dongdi Rice (Stuffing); 75g Glutinous rice filling; 30g Pumpkin seeds (filling); 50g Walnut (filling); 30g Raisins (filling); 30g Butter-filling; 3g Instant dry yeast (bread); 30g Olive oil (bread); 2g Salt (bread); 50g White sugar (bread); 60g White granulated sugar (filling); a little Honey water (decoration); a little Black sesame (decoration)

by Eyebrow

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

I haven't made bread for a long time, mainly because my frozen shoulder is not healed, but I really want to make bread, so it's better to use a bread machine. The bread machine doesn't knead the dough properly, but it's okay to make a small meal bag.
There is a net celebrity bread that uses purple rice as a filling. I have tried it and I feel that purple rice is not as soft as glutinous rice. So this time I used rice and glutinous rice 1:1 to make bread fillings, and then added a lot of nuts and dried fruits. The fillings made were the softness of rice, the chewiness of nuts, the sweetness of dried fruits, and the softness. The bread is very delicious.
I made 12 rice breads this time, I ate 3 of them myself, hehe.

Rice Bread

1. Pour all the ingredients in the bread material into the mixing bucket of the bread machine, stir them into a flocculent shape with chopsticks or a spatula, and go through a kneading process.

2. The kneaded noodles are taken out and beaten a few times, rounded, and fermented in a warm and moist place (covered with a damp cloth or plastic wrap) to twice the size. This is the first fermentation. Dip the powder with your fingers and poke holes in the dough, so that it does not rebound or collapse.

3. Make the filling during the first fermentation. Rice and glutinous rice are mixed and cooked into rice. Don't cook too hard, it's better to be softer. Add the butter while it is hot, then pour the pumpkin seeds, walnuts (crushed), and raisins into the rice and stir evenly.

4. Divide it into 12 tablets. I first rub the strips and then cut them. There is no weight. The tablets are slightly larger. Anyway, if I eat it myself, I will be lazy.

5. Each potion is rounded, spray some water mist with a small spray bottle, cover with plastic wrap, and let it rest for 20 minutes.

6. After the noodles wake up, take a small dough, dip it in hand powder and press it flat, roll it out with a rolling pin, and pack a large spoonful of rice filling, pinch it together, watch the video or close it like a bun.

7. The baking tray is lined with greased paper, and the wrapped bread embryos are placed at a certain distance, sprayed with water mist, covered with plastic wrap and fermented to twice the size.

8. Mix 1 tablespoon of honey and 1 tablespoon of water to make honey water, use a brush to brush the surface of the bread dough, sprinkle a little black sesame on the top

9. Preheat the oven up and down at 180°C, put it in the middle layer, bake for about 25 minutes, put it out of the oven on a drying rack to cool, and store in a sealed room at room temperature.

10. The plan for a year lies in spring, and hard grain rice is the key

Tips:
1 The small meal bag does not need to knead the glove film, but it will taste better if it is kneaded on the glove film.
2 The fruit material added to the rice filling can be changed at will.
3 It is best to reserve 10 to 20 grams of milk and add as appropriate according to the degree of dryness and wetness of the dough.
4 Seasoning, baking temperature and baking time should be adjusted according to your own situation.

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