Big yellow rice and red date bread
| Eggs 2 | High-gluten flour 500 grams |
| Milk 250ml | Salt 4 grams |
| Butter 36 grams | Yeast powder 6 grams |
| Fine sugar 58 grams | Milk powder 30g |
| Crushed red dates (stuffing) 50 grams | Rhubarb rice (stuffing) 200 grams |
| Water (stuffing) 400g | Butter (stuffing) 10 grams |
| Fine sugar (filling) 10-15 grams | Black sesame seeds (bread surface) Appropriate amount |
| Whole egg liquid (bread surface) A little |
Step 1
Make the rhubarb rice filling in advance. Put the rhubarb rice, water, and chopped red dates into a pot. After steaming, add butter and sugar. Stir evenly and let cool. Divide into 12 portions, roll into balls, place on a plate, and freeze for later use;
Step 2
Pour the ingredients except salt and butter into the kneading bucket of the White Elephant chef machine, knead the dough at low speed first and then at high speed. Knead the dough into a rough film, add salt and butter, and continue kneading until it is fully expanded;
Step 3
Make the dough into a round shape and put it into a container for basic fermentation at a temperature of 28 degrees and a time of 60 minutes; Divide the risen dough into 12 equal portions, roll them into rounds, cover and rest for 15 minutes; Take a piece of dough and roll it into a round shape, wrap it with rhubarb rice filling, pinch it tightly, and do everything in sequence;
Step 4
Place it on a paper tray or place it directly on the baking sheet for secondary fermentation at a temperature of 36 degrees and a humidity of 75% until it is 1.5-2 times in size; Brush the surface with egg wash and sprinkle with black sesame seeds; Put it into the preheated oven, middle layer, heat up and down to 175 degrees, for about 25 minutes, cover with tin foil when the color is satisfied.
Step 5
After taking it out of the oven, place it on a drying rack to cool;
Step 6
Sealed and frozen for storage;
Step 7
Can be stored at room temperature for three days;
Step 8
Soft, glutinous, sweet and super delicious;
Step 9
Let’s do it quickly!
Step 10
Remember to hand in your homework! Cooking tips for big yellow rice and red date bread
