Milky Rice Toast
Overview
The first time I got to know rice bread was in the Korean drama "Kim Tak-gu, the Bread King". He added the rice that Koreans usually eat into 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 how to perform rose surgery from it, and it became popular. I have also coveted rice bread for a long time. I imagined how outstanding this bread with such magical power would be, how it could capture the taste buds of Koreans and save the family business. With such curiosity, both of them first made it with the leftover food at home. I found that rice bread does have its own uniqueness, especially the rice bread made from white rice. At first glance, it is no different from ordinary bread. However, if you taste it carefully, you can clearly feel the presence of rice particles. The role of rice is somewhat similar to dough in soup. It can keep bread moist and soft and delay aging. After cooling, wrap it in a plastic bag. When you wake up the next day, you will find that the bread is much moister than the ordinary version. This is an obvious change! See those little holes? There is a fat white millet grain living inside. If you look carefully, you can see it! The harder the rice, the higher the integrity of the remaining rice grains after kneading, and the larger the hole will be. For leftover rice left over overnight, the hardness of new rice is generally harder, so the texture will be more pronounced and it will look slightly thicker. If you are not using up leftover rice, it is recommended to use freshly steamed rice instead, which will taste much better.
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Ingredients
Steps
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Let the rice cool and scatter.
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Add other ingredients except butter. (With different air humidity, the water absorption of flour will be different; with different moisture contents of rice, there will be differences. Please consider adding according to the actual situation!)
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Knead the dough for 15-18 minutes. (Did you see the rice grains? It’s so obvious now.)
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Add diced butter. (The butter should be taken out from the freezer in advance, cut into cubes and softened)
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Turn on the standard bread mode and finish kneading.
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Use a knife to cut off a small piece of dough, and pull it apart slightly. You can see a thin film, which is tough and can be broken gently. The edges are regular and smooth. It means that the kneading dough is in place and in perfect condition.
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The machine works until the first round is completed, then the machine is paused. (The machine pause setting is 15 minutes. If the shaping cannot be completed, just press it again.) Take out the dough, place it on the work surface, use a rolling pin to roll it out and release the air.
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Divide the dough into two equal portions and roll into balls.
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Take a piece of dough and roll it into an oval.
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Roll up. (It needs to be rolled tightly, otherwise it will easily cause big holes, just like in my picture)
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Let it rest for a while, then roll it into a rectangle again.
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Roll up.
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Place the rolled bread rolls into the bread bucket, cancel the pause and continue working.
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Let the bread rise for the second time until the bread barrel is 80% full. (It's cold here, so I extended it to 15 minutes (a pause). It is recommended that 8 minutes is enough.) Brush the surface with egg wash.
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Decorate with slivered almonds.
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Finish baking. (The baking time can be determined according to the coloring of the machine, but it cannot be too early to prevent it from being undercooked.) Immediately remove the bread from the barrel and place it on the drying net to cool. After it cools, wrap it in a plastic bag and keep it at room temperature.
