Rice 150g Mineral water 250g Sugar 40g

Leavening:

Water 70g High Sugar Resistant Yeast 5g Low Gluten Flour 20g High Gluten Flour 100g Sugar 15g

Main Dough:

High Gluten Flour 250g Low Gluten Flour 30g Rice 100g Sugar 45g Egg 40g Salt 1/4 teaspoon fresh water 140-155g butter 25g

Filling:

Rice 40g sugar

Practice:

1, rice rinsed with water, add mineral water into the rice cooker to steam (due to the rice is different, the amount of water added to the different, according to the amount of water that the family often cook rice to make, the rice cooked to be full of grain can not be too hard, not too thin and soft. , nor too thin and soft.)

2, after steaming, take out 100g of rice into a bowl, cover with plastic wrap and cool at room temperature, add 40g of sugar to the remaining rice and mix it well, cover the pot so that it cools down;

3, leavening materials mixed, kneaded into a ball, covered with plastic wrap and fermented to the original 2-3 times as large;

4, add all the materials in the main dough (except butter), knead until the dough is smooth and can be pulled out of a thick Add butter and knead until the dough is smooth and can pull out a film, cover with plastic wrap and ferment for 40 minutes (because of the addition of rice, the moisture in the rice is released into the flour, and the dough will be more sticky).

5, take out the dough, divided into 12-14 portions, rolled round cover plastic wrap 15 minutes of relaxation, at the same time will be added to the sugar of the rice into 12-14 portions;

6, take a dough flattened, in the middle of the rice stuffing;

7, close the mouth of the package, the closure of the pinch, turn over, the closure of the face punch down;

8, rows of baking pan fermentation to the original 1-1.5 times larger, brush the surface with a brush, and the dough will be more sticky hands. 1.5 times the size of the surface brush egg wash sprinkle coarse granulated sugar, and then use the shears in the top surface of the cut cross, preheated oven 180 ℃, bake for 20 minutes, baked immediately removed on a baking sheet, room temperature to cool down to a slight warmth, packed into a bag sealed and stored can be.

Tips:

The rice should be made soft and sticky, too hard to do out of the bread is not good Oh!