Satin-textured Rice Toast
1.
Prepare all the ingredients and let the rice cool after cooking. Note that the rice used should not be refrigerated and not overnight.
2.
Add all the ingredients except butter to the bread machine and start the dough mixing program.
3.
Check the state of the dough, add butter when pulling out the thick film, and continue kneading to the stage where the film can be pulled out.
4.
Put the kneaded dough in a basin and cover with plastic wrap to ferment at room temperature.
5.
Check the fermentation state of the dough, dip your fingers in the flour and insert the dough. The dough does not shrink or collapse, indicating that the fermentation is complete.
6.
Pour the dough on the workbench, divide it into 3 equal parts, vent and spheronize and let it stand for 10 minutes.
7.
Take a dough and roll it out into a rectangle.
8.
After turning it over, fold it from 1/3 to the left and right, and tighten the mouth.
9.
Start from the middle and roll them up and down into long strips.
10.
Roll it up from top to bottom to form a roll of about 2.5 turns.
11.
Roll up all the dough one by one and put it into the mold.
12.
Put it into the oven, turn on the fermentation mode, and carry out the second fermentation. Ferment to 9 minutes full.
13.
After the fermentation is complete, brush the egg liquid on the surface and put it into the preheated oven. Bake the middle and lower layers at 180 degrees for 20 minutes, then turn to 165 degrees for about 10 minutes. After coloring, cover with tin foil in time. After being out of the oven, immediately demould and let cool.
Tips:
1. White rice can also be replaced with brown rice or saffron rice. Due to the different water content of rice, the water content given in the recipe is only for reference. When the room temperature exceeds 25°C, the amount of water is reduced by 10 grams.
2. Because a large amount of rice is added to the dough, the kneading feel and the state of the film will be different from ordinary toast.
