Black rice bread(hei mi mian bao )

Black rice bread

Introduction:

"The black rice paste left over from breakfast was added to the bread by me. The bread is very soft, and there is a faint aroma of black rice. Because of the rendering of black rice, the bread also has a faint black purple color. It not only solves the remaining rice paste, but also changes the taste and taste of bread, killing two birds with one stone. "

Production steps:

Step 1: prepare cold black rice paste.

Step 2: mix all the ingredients in the main subject, knead them into a smooth dough, add a little corn oil, knead them until they can pull out the unbreakable film. Wake up to 2.5 times.

Step 3: exhaust the fermented dough, divide it into nine equal dough and relax for about 20 minutes.

Step 4: rub long strips.

Step 5: fold the strip in half and rub it twice.

Step 6: insert the end into the part in Figure 5.

Step 7: ferment to twice the size of the egg.

Step 8: preheat the oven at 175 ℃ for 18 minutes.

Materials required:

Fuqiang powder: 352g

Black rice paste: 210g

Honey: 35g

Corn oil: 30g

Yeast: 3 G

Salt: 2G

Egg liquid: right amount

Note: because the concentration of black rice paste is different, please decide the dosage according to your own situation

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hei Mi Mian Bao