Super Soft Rice Porridge Toast

Name: Super Soft Rice Porridge Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 120g Gruel; 1 piece egg; 20g Sugar; 2g salt; 15g water; 2.5g yeast; 20g butter

by w Green water lotus pond y

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

I have a compulsive certificate when making toast, that is, when kneading the dough, it is perfect to have a beautiful glove film. The black gold Japanese bread wheat flour used this time has been hand-kneaded by hand for 15 minutes to form a smooth glove film. The bread made with rice porridge has a dense, soft texture and excellent elasticity.

Ingredients

Super Soft Rice Porridge Toast

1. Prepare all the ingredients (choose the soft and thick porridge before using after cooling)

2. Mix the ingredients except yeast and butter to form a dough, don't knead too much. Cover with plastic wrap and let it stand for 30 minutes or 1 hour.

3. After a period of time, the dough can be pulled out of the film.

4. Take 15 grams of water to melt the yeast and pour it on the dough. At this time, the kneading will be a little sticky. After kneading, throwing, and pinching, the dough will gradually become less sticky when you use it.

5. Knead the softened butter into the dough.

6. Knead out a smooth glove film.

7. Put the dough in a bowl, cover with plastic wrap, and ferment twice as large at room temperature.

8. At the end of proofing, take out the dough and press to drain the steam drum. Divide the dough into 3 equal parts and roll it into a circle. Cover with plastic wrap and relax for 20 minutes.

9. Take the loosely applied dough and roll it into an oval shape.

10. Roll up from top to bottom.

11. Put it in a mold and put it in the oven next to a bowl of hot water for second fermentation at room temperature.

12. Ferment to 9 minutes full.

13. Put it in the preheated oven at 175 degrees, lower the floor, and bake for 45 minutes.

Tips:
When baking for 20 minutes, pay more attention to the coloring, and cover with tin foil in time.
If it is a bread machine kneading dough, choosing the static method will save a lot of time!