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1. Prepare the materials for the main body of the bread (the technique is not good, the eggs and sugar and the lens are not photographed)
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2. First, the rice is processed. Twenty grams of northeastern rice is washed and placed in a small bowl. Add 30 grams of water in the formula and put it in a steamer to cook.
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3. Dry the steamed rice to hand temperature (I deliberately weighed 45 grams after cooling), pour it into a blender and add the remaining water in the recipe to smash.
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4. Pour the crushed rice water into the inner bucket of the bread machine and then add it (in the bread machine, put the ingredients in the order of liquid first, then solid) all the ingredients except butter, yeast, and salt (don't put all the ingredients in the oak peel)
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5. Stir to form a dough
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6. After the ingredients are mixed into a dough, the inner bucket of the bread maker is sealed with plastic wrap and placed in the refrigerator for hydration for at least four hours. Ferment in advance before filming)
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7. Take out the hydrated dough from the refrigerator, spray a little water on the surface and add yeast to start a kneading process
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8. Add butter and salt and start a dough mixing program.
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9. Take out the dough and put it on the chopping board, cover it with plastic wrap (I used a sealed box to buckle it upside down) and let it stand for 40 minutes
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10. The dough after standing is slightly hairy. Weigh into small doughs of 50 grams each.
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11. The divided dough was vented and rounded and relaxed for ten minutes
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12. Prepare all kinds of materials needed for Okpi during relaxation.
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13. Mix all the ingredients of Okepi and knead into a ball, cover with plastic wrap for later use
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14. At this time, I started to be a frog, and the loose dough was rolled into a tadpole shape.
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15. Make a cut in the middle of the tadpole's tail
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16. Cut a knife to form the frog’s hind legs, rub the two hind legs separately
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17. Cut two knives on the left and right sides of the tadpole's head
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18. Pinch out the two front legs of the frog
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19. Divide the Oukepi into two pieces, rub the small pieces with bamboo carbon powder, and roll them into thin slices. Use the straw for drinking pearl milk tea to press out the eyes of the frog.
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20. The black one uses the smallest round decorative mouth to press out the black eyes of the frog
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21. Stick the white sticky water on the frog's head separately, then stick the black one on top of the white one, and press three times on the back of the frog with a clean comb.
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22. Press the four feet of the frog with a fork
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23. Put it on the baking tray, arrange the legs, cut across the middle of the frog's head to form the frog's mouth, and stuff the red dates (a red date can be cut across four pieces to fit the mouths of four frogs)
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24. After all the dough is finished, ferment to 1.5 times the size, put it in the middle layer of the preheated oven and bake at 180 degrees for 15 to 18 minutes. (Please ignore the fish-like one squeezed on the side, because there is no place for the baking tray, I had to knead the best one into a fish-like shape before stuffing it in)
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25. After being baked, put it on the drying net to cool. The rice frog bread is ready. Ruanliang selected rice, fresh enough to eat healthy.
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Tips:1 Don't leave the rice for too long after being steamed, otherwise the water will be lost and the amount of water needed to make bread will have to be adjusted.
2Different rices use different water ratios for making bread. The amount of water in this formula is only suitable for the Northeast rice of Ruthless Grain. If you use other rice, you must adjust the amount of water. Otherwise, the dough is too thin and it is not easy to shape. Rough.
