Ziqi Donglai Rye Purple Rice Buns
1.
Soak the purple rice in clean water for more than 2 hours. After washing it, add some water and cook it over medium heat. The amount of water is about ten times that of purple rice.
2.
Try to cook until the purple rice is sticky and less watery. Add sugar and condensed milk to taste. At this time, you can taste the taste and adjust it according to your own taste.
3.
In addition to the butter, put the other raw materials in the dough into the bread bucket, start a kneading program (10 minutes), knead until the thick film can be pulled out.
4.
Add butter and continue the kneading process until the film can be pulled out, without the glove film.
5.
After the dough is reunited, put it in a large bowl, cover with plastic wrap, and ferment at 30 degrees. In the south, I can only ferment with the oven.
6.
After about 60 minutes, the dough has fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete. If the mouth of the hole retracts quickly, it means that it has not fermented well, and if the dough collapses as soon as it is poked, it means that it is over-fermented.
7.
After the fermented dough is pressed and exhausted, it is divided into 6 doughs evenly. After they are rounded, they are covered with plastic wrap and relax for 15 minutes.
8.
Flatten the loose dough, roll it into a round dough with a rolling pin, and squeeze the dough with your fingers on the side, so that it will be better bonded. Put purple rice filling in the middle, I put about 35g one.
9.
Wrap it like a bun, reunite the dough, and remember to squeeze it tightly.
10.
Finally, slightly flatten the dough with the palm of your hand.
11.
After all the dough is processed, put them in the baking tray one by one. Spray water, put it in the oven, and put 50-60 degrees warm water in a baking tray on the bottom layer to create humidity. It takes about 30 minutes to ferment to double the size in an oven at 35°C.
12.
.Take out the fermented dough and sprinkle black sesame seeds on the surface.
13.
Cover the surface of the dough with a piece of greased paper, and then press a flat-bottomed baking pan, remember that the top baking pan should not be too heavy. Otherwise the finished bread will be too flat.
14.
Put it into the preheated oven, middle layer, heat up and down at 170℃, and bake for 20 minutes.
15.
The baked dough is taken out immediately and placed on the baking net to cool. Let it cool for a while and you can eat it.
Tips:
1. When putting the raw materials, be careful not to contact the yeast directly with salt. You can put milk, eggs and yeast first, then powders, and finally salt and sugar.
2. The amount of milk in the dough should be adjusted according to the water absorption of the flour.
3. The oven needs to be fully preheated. Generally, my preheating temperature is 20℃ higher than the actual baking temperature, and the preheating time is about 10 minutes.
4. The baking time and temperature need to be adjusted according to the temper of your own oven.
5. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
