Milk flavored rice toast(nai xiang mi fan tu si )

Milk flavored rice toast

Introduction:

"The first time to know rice bread was in the Korean drama" king of bread jinzhuoju ". He added the rice that Korean people usually like to eat into the bread to produce rice bread, thus saving their factory. Watching TV can stimulate people's potential. It is said that when the film was broadcast, some people learned the plastic surgery of rose flowers, which became popular. I've been coveting rice bread for a long time. I imagine how this kind of bread with such magic power will be outstanding. It can capture the taste buds of Korean people and then save the family business. With such a curious mind, Shuangshuang first made a meal with leftovers from home. It is found that rice bread has its unique features, especially the rice bread made from white rice. At first glance, it is no different from ordinary bread. Fine rice can obviously feel the existence of rice particles. The function of rice is similar to that of dough in soup. It can keep bread moist and soft, and delay aging. The next day, I found that the bread was much wetter than the ordinary version. This is an obvious change! See those holes? Inside all lives a white fat millet grain, observes carefully, can see! The greater the hardness of rice, the higher the integrity of rice after kneading, and the larger the hole. The hardness of the leftovers of the next night is common, and the new rice is hard, so the taste will be more obvious, and it looks a little rough. If it's not for the sake of consuming the leftover rice, it's suggested to replace it with newly steamed rice, which will taste much better. "

Production steps:

Step 1: let the rice cool and spread.

Step 2: add ingredients other than butter. (different air humidity, flour water absorption will be different; different rice moisture content, there will be differences, according to the actual situation to add! )

Step 3: mix for 15-18 minutes. (see the rice granules? Now it's obvious.)

Step 4: add the diced butter. (remove the butter by freezing in advance, dice and soften)

Step 5: turn on the standard bread mode and knead the dough.

Step 6: use a knife to cut a small piece of dough, gently open, you can see the thin film, tough, gently Pierce, regular edge, smooth. It shows that the kneading is in place and in perfect condition.

Step 7: stop the machine when the engine is finished. (the pause setting of the machine is 15 minutes, if the shaping is not finished, just press it again.) take out the dough, put it on the operating platform, and press it with a rolling pin to discharge the gas.

Step 8: divide the dough into two parts and round.

Step 9: take a dough and roll the long oval dough.

Step 10: roll up. (the volume should be tight, otherwise it is easy to create big holes, just like in my picture)

Step 11: relax for a while and roll the rectangle again.

Step 12: roll up.

Step 13: put the roll into the bread barrel, cancel the pause and continue to work.

Step 14: ferment twice until the bread is served and the bread barrel is 8 minutes full. It's cold here. It's extended for another 15 minutes (a pause). It's better to have 8 minutes Brush the surface with egg liquid.

Step 15: garnish with almond slices.

Step 16: finish baking. (you can decide the baking time according to the coloring condition of the machine, but not too much in advance to prevent unripe.) immediately put the bread from the barrel everywhere and put it on the drying net to cool. After cooling, wrap it in a fresh-keeping bag and keep it at room temperature.

Materials required:

High gluten flour: 300g

Rice: 120g

Milk: 160g

Milk powder: 15g

Sugar: 40g

Salt: 3

Yeast powder: 4G

Egg: 38g

Butter: 30g

Note: 1. The hardness of rice is moderate, and the effect of new rice is better than remaining rice. 2. Due to the different consistency of rice, liquid addition will be slightly different, double double this for reference only, my is the new steamed rice, soft and hard moderate, the kind of grain clear! 3. The program of the machine is 25 minutes, and the time for me to knead the machine to the complete state is 40 minutes, so I choose to knead the dough 15 minutes in advance. Face time depends on personal machine! 4. Standard bread program, the middle of plastic pause, if there is no pause function, it is said that you can pull the power, the machine has its own memory function, but first read the manual! 5. It's better to start baking bread when it's full at 8:00. The temperature is low, so I stopped waiting for him for 15 minutes. You have a low temperature there. You can use this way.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Mi Fan Tu Si