Rice Flour Once Leavened Bread

Name: Rice Flour Once Leavened Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g White sugar; 250g Rice bread flour; 32g Egg liquid; 32g butter; 162g water; 2.5g salt; 2g yeast

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Very delicious rice bread flour rolls. The rich rice fragrant and chewy texture are several times more fragrant than ordinary bread. The best part is that no secondary fermentation is required. One fermentation method is successful.

Ingredients

15g White Sugar
250g Rice Bread Flour
32g Egg Liquid
32g Butter
162g Water
2.5g Salt
2g Yeast

Rice Flour Once Leavened Bread

1. Melt the butter in advance, put the melted butter, egg liquid, water, salt and sugar into the bread bucket first

2. Sift in rice bread flour and add yeast. (Yeast is best to use high-sugar-tolerant dry yeast)

3. Start the dough mixing program of the bread machine, and it will be reconciled after half an hour, the surface feels a bit rough

4. Take out the dough and knead it for a few minutes, the dough will become fine and smooth, and relax for 5 minutes

5. Divide the dough into 6 even dough pieces, and then round them

6. Each dose is first rolled into a rectangle about 10 cm wide and rolled up

7. After everything is done, put it into the baking tray to ferment

8. In about an hour, the volume of the dough has doubled, and the surface is sprinkled with bread flour.

9. Preheat the oven to 190 degrees, put the middle layer on the baking tray, and bake for 22 minutes. After the middle 10 minutes, remember to cover with tin foil.