Black rice bread

Overview

I added the leftover black rice paste from breakfast to the bread. The bread was very soft and had a faint aroma of black rice. Because of the black rice, the bread also had a faint dark purple color. It not only solves the remaining rice cereal problem, but also changes the texture and taste of the bread, killing two birds with one stone.

Tags

• baking
• children
• afternoon tea
• black rice paste
• corn oil
• egg liquid
• fuqiang powder
• honey
• yeast
• salt

Ingredients

Steps

1. 1 Prepare cold black rice paste.

   

2. 2 Mix all the ingredients in the main section, knead into a smooth dough, add corn oil little by little, and knead until an unbroken membrane can be pulled out. Let rise until 2.5 times in size.

   

3. 3 Deflate the fermented dough, divide it into nine equal pieces of dough and let them rest for about 20 minutes.

   

4. 4 Shape into long strips.

   

5. 5 Fold the long strip in half and rub it twice.

   

6. 6 Thread the tail end into the hand-held part in Figure 5.

   

7. 7 Ferment until doubled in size and brush with egg wash.

   

8. 8 Preheat the oven to 175 degrees, middle and upper rack, for about 18 minutes.