Coconut Purple Rice Bread
Shape inspired by a bread previously bought at a bakery. A very delicious bread, with a sauce drizzle and powdered sugar coating on top that gives it a wonderful texture. Beautiful with adorable cracks after baking, this bread fills the air with a rich aroma that simply uplifts one's mood. Key tips before making: 1. For beginners, it’s recommended to reserve some liquid initially to adjust the dough, flexibly adjusting the water content based on your flour. 2. Use 1/3 the amount of dry yeast compared to fresh yeast. 3. Ensure the dough temperature is controlled precisely. 4. This recipe can be made using a 35x28 cm deep baking pan arranged in 4x6 portions.
Ingredients
Steps
1. Prepare old dough (recommended to prepare the night before making the bread) #Old Dough T55 bread flour: 300g Dry yeast: 2g Salt: 6g Water: 210g Mix all ingredients and knead into a smooth, slightly elastic dough with a temperature of 26-28°C. Place in the refrigerator (above 5°C) to ferment for over 10 hours until tripled in size. Extra portions can be divided into 50-100g pieces, sealed, labeled with date, and frozen for up to 1 month.
Prepare purple rice filling (recommended before kneading the dough or during primary fermentation). Rinse 150g purple rice. Add 300g water, steam until cooked, or cook in a rice cooker using the rice mode. While hot, stir in 15-20g sugar and 20g coconut oil. Cool and set aside.
Prepare topping: coconut sauce (recommended during final proofing of the bread). Egg liquid: 40g Sugar: 20g Corn oil: 80g Milk powder: 5g Desiccated coconut: 20g Weigh all ingredients and mix evenly.
Put the mixture into a piping bag for later use.
Mix all ingredients for the dough except 'coconut oil' in the stand mixer bowl. Run at low speed (speed 1-2) for 30 seconds, then increase to speed 5-6. (Note: Beginners should reserve liquid to adjust dough consistency.) After around 6 minutes, as the dough starts to stick less and develops gluten, scrape down the sides and add softened coconut oil.
Knead at medium speed (speed 3) for 1-2 minutes until the coconut oil is fully incorporated, then increase to speeds 4-5 and knead to a fully developed stage.
The dough should reach a transparent, stretchy stage.
Shape into a round ball. The dough should be at about 26°C. Place it in a container and let it proof in a 28°C, 75% humidity environment for 60 minutes.
Proof until it is about 2.5 times in size.
Divide the proofed dough into 50g portions. Handle gently to avoid tearing.
Shape the dough into balls. Rest in a 28°C and 80% humidity environment for about 10 minutes.
Press a piece of dough flat to release air.
Flip over and fill with about 20g purple rice filling.
Seal the opening securely.
Shape all pieces and arrange 6 pieces at a time in a 320g low-sugar brick mold.
Proof in a 32°C, 80% humidity environment until the mold is 90% full. The dough should spring back slowly when pressed. Pipe coconut sauce on top. (Tip: If you don't like cleaning molds, you can line them with parchment paper used in our 'Chocolate Chestnut Bread' recipe.)
Sprinkle with powdered sugar.
Bake in a preheated EAT510 deck oven at 175-180°C top and 240°C bottom for 25 minutes. (Since this was the mold's first use, baking time was slightly longer. With regular use, it can be reduced to around 22 minutes.) For convection ovens, bake at around 155°C for 20 minutes. For conventional ovens, bake on the lower middle rack at about 170°C top and 190°C bottom for approximately 26 minutes. Always adjust according to your oven.
The bread looks gorgeous in the oven!
Remove from the oven and gently tap the mold.
Demold and allow to cool.