#favoritebread#Black rice stuffed croissant

Ingredients

• Bread flour 260g
• Milk 125g
• Eggs 1
• Yeast powder 3g
• Butter 25g
• Salt 1.5g
• White sugar 40g
• Steamed black rice 1 serving
• Brush material: whole egg liquid A little
• White sesame A little

Steps

1. Put all the bread ingredients except butter into the bread machine barrel, yeast, salt, and sugar in diagonal positions

2. A semi-kneading process to complete the rough film stage

3. Add softened butter

4. Continue kneading the dough for 20 minutes to remove the glove film

5. Put the dough into a bowl, cover it with plastic wrap, and let it ferment on the balcony for about 1 hour

6. Just look at the internal organization into a delicate honeycomb shape

7. Flatten the dough to deflate it and divide it into sections

8. Divide the dough into small pieces of even size, knead again until smooth and let it rest for about 15 minutes

9. Take a piece of dough and roll it into a triangle shape

10. Follow the rice cooking mode, cook the black rice, add sugar and mix well

11. Spread evenly on the dough

12. Roll up from small to upward

13. Roll it up and put it in the oven to ferment at 38 degrees for 40 minutes. Put a bowl of hot water to maintain the humidity

14. Take out the egg wash, sprinkle a little white sesame seeds, and preheat the oven

15. Place in the preheated oven, 180 degrees for 15 minutes, take out

16. The threaded screw is soft and soft

17. I really want to eat, come and eat some

18. Works by Min Ruyi Croissants stuffed with black rice

smallTips

1. The water absorption of flour is different, and the size of eggs is also different. There is a difference of about 10 grams from top to bottom. There is nothing wrong with it. It will ferment normally in summer and put it in a warm place in winter and bake it. You have set the temperature and time of the bread yourself, but the ovens must be different