Black glutinous rice bread

Make black glutinous rice filling: clean the black glutinous rice, add water and cook until soft and sticky, mix in appropriate amount of sugar according to personal taste

Then put it in the microwave to dry off the excess water and let it cool for later use.

Dough ingredients

Dissolve the dry yeast with a small portion of the water in the recipe

Mix flour, pure sugar powder, milk powder and salt evenly

Add egg liquid and mix well

Add yeast water and mix well

Slowly add the remaining water, knead the flour into a ball, and add butter

Continue kneading until the dough expands and the film can be pulled out

Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

After about an hour, the dough has risen to 2-2.5 times its original size. Dip one end of a chopstick into flour and poke a hole in the top of the dough. If the hole neither collapses nor shrinks, but remains in its original shape, the fermentation is complete

Take out the fermented dough and deflate it, divide it into four equal parts, roll it into a ball, cover it with plastic wrap, and let it rest at room temperature for 15 minutes

Take a portion of the relaxed dough and roll it into a round piece

$Black glutinous rice bread step 13$

Turn over and put 20 grams of black glutinous rice filling

Wrap it up with the seal facing down

Arrange the prepared green embryos into balls and place them on a baking sheet lined with greaseproof paper

Place in a warm and humid place for the second fermentation

After the second fermentation, brush the surface with whole egg wash and sprinkle with black sesame seeds

In the middle rack of the oven, heat up and down to 180 degrees for about 15 minutes

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