Rice Porridge Ou Bao
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add the right amount of water to the rice porridge and put it in a cooking machine to make a paste.
2. Put the rice porridge and other ingredients except butter in a bread machine and knead the dough for 20 minutes.
3. After 20 minutes, add butter and continue kneading for 20 minutes.
4. Kneaded dough.
5. Put it in the oven for a fermentation.
6. Dry the raisins and cranberries and use kitchen paper to absorb the moisture and divide them into 8 parts.
7. After the fermented dough is divided, the dough is vented and rounded for 10 minutes, then wrapped in raisins and dried cranberries, and shaped.
8. Put it in the oven for secondary fermentation.
9. Take out the fermented bread and sift it into the low flour. Use a sharp knife to cut out the pattern and send it to the preheated oven to heat up to 150 degrees, lower the heat to 180 degrees and bake the bottom layer for about 30 minutes.
10. Take it out and let it warm and put it in a fresh-keeping bag and seal it.
11. Finished product.
12. Finished product.
13. Finished product.
14. Finished product.
Tips:1. The thickness of rice porridge determines the amount of water, please control yourself.
2. The temperature of the oven varies from one owner to another.
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