Rice Whipped Cream Toast

Name: Rice Whipped Cream Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 80g Caster sugar; 6g salt; 5g yeast; 260g Porridge; 80g Light cream; 80g Egg liquid; 40g butter

by Chick_hebycE

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

It is purely to consume a bowl of leftover rice, to consume the whipped cream in the refrigerator that is about to expire, but the finished product is very soft and super delicious. I want to recommend it to everyone; if there are people who need to consume rice or whipped cream like me , You can refer to the bottom, but what I want to say is that the amount of rice paste in the recipe and the amount of whipped cream are not absolute, because the thickness of the rice paste is not absolute, so the amount of liquid added depends on the dough. The softness and hardness can be increased or subtracted as appropriate, so forgive me! "

Ingredients

Rice Whipped Cream Toast

1. Add appropriate amount of water and cook the white rice until it is thick and soft and let cool, or prepare a thick and soft white rice porridge (I add water and boil it and it is thick!);

2. Pour 260 grams of white rice porridge into the bucket of the chef's machine, and then add all the dough ingredients except butter and salt into the bucket of the chef's machine;

3. Start to knead slightly, add 6 grams of salt, and continue to knead into a smooth dough;

4. Add butter and knead until fully expanded;

5. Remove the vat to round the dough, cover it with plastic wrap and ferment to 2 to 2.5 times its size;

6. Take out the dough, beat and exhaust, and divide it into six equal parts, respectively, round up and cover with plastic wrap to relax for 15 minutes;

7. Take a small dough and roll it into a tongue shape, fold it in half at one third;

8. Continue to roll it into a rectangle and roll it into a tube;

9. Complete 6 in turn and pour them into the toast mold;

10. Start the fermentation process in the oven, put a box of hot water next to it, and ferment until the mold is 80% full;

11. Put it in the middle layer of the preheated 175 degree oven and heat it up and down for 45 minutes;

12. Finished picture

13. Finished picture

Tips:
Let me emphasize again; the liquid is added as appropriate depending on the hardness of the dough. The temperature of the oven is also handled as appropriate.