Polish species

Gao Fen 100g

Water100g

0.5g yeast

Hot seed

Queen's Japanese toast powder 50 grams

Sugar 5g

0.5g of salt

50g of boiling water above 95 degrees.

Main dough

High powder 300g

Sugar 45g

Yeast 4.5g.

Milk powder 15g

50 grams per egg.

Milk 102

40 grams of water

6 grams of salt

45 grams of butter

Purple rice stuffing (Nana formula)

Purple rice 200 grams

Blood glutinous rice 25g

470 grams of water

Sugar 45g

Butter 15g

How to make purple glutinous rice bread?

Polish seeds, hot seeds are made one night in advance. Wash purple rice gently twice, soak in water and refrigerate overnight.

The dough-kneading artifact loves the kitchen machine, whether it is a cow machine or a magic machine, it is very suitable for family use, and the operation method is the same. It takes 8- 15 minutes to basically reach the complete stage.

Powder and liquid are prepared separately, and the liquid is directly weighed in the jar.

Polish seeds and scalded seeds are first added to the liquid, and then the powder except salt is poured in.

Chef first grade dough, second grade dough, third grade dough and fourth grade accessories until the thick film stage.

Add salt and butter. 1-2 shifts, until the butter disappears, and then transfer to the third shift to finish.

The dough is smooth, delicate, glossy and non-sticky. 1 file is completed in 30 seconds.

Circle, temperature measurement, the best temperature is 26-27 degrees. Performing the first fermentation.

Stuffing: I use an electric pressure cooker to filter out the soaked rice soup, add water to stew, and then add sugar and butter while it is hot and mix well. Sugar is recommended to be added several times, and adjusted according to your own taste, sweet or light. Let it cool for later use.

After the dough is fermented, it should be rounded in portions, and there is no need to exhaust it deliberately. Relax for about 20 minutes and press with your fingerprint.

Wrap the purple rice and tighten your mouth.

Aft packaging, that mixture is put into an environment with the temperature of 35 DEG C and the humidity of 75-85% for fermentation for about 40 minute.

Sieve powder on the surface and cut. Please ignore the cutting technology.

Preheat the oven for 2 10 degrees, bake at 200 degrees 18 minutes, and take out the bread when the internal temperature is above 95 degrees.

Uniform color

Soft and delicious.