Healthy Purple Rice Toast (Tangzhong Method)
It's been a while since I posted a toast recipe, so here's one for a nutritious and flavorful purple rice toast. With 70% refrigerated tangzhong, I've adjusted the amount of yeast and fermentation time to enhance the flavor and achieve a soft, melt-in-the-mouth texture. Keep in mind‼️ it's important to control the tangzhong fermentation level properly — over-fermentation can lead to acidic or alcoholic flavors in the final product. The specially crafted creamy purple rice filling is subtly sweet, soft, and sticky, packed with nutrition from purple rice, which has great nourishing properties. Ladies should definitely enjoy more of this toast🌝… This recipe makes two 450g toasts. Check out the full video for details, and no reposting!
Ingredients
Steps
Mix tangzhong ingredients well, seal, and refrigerate for fermentation for 12-15 hours. Ensure the fridge temperature is not below 5°C.
Soak purple rice for 1 hour in advance, add 275g water, and cook using the rice cooker function.
Mix the cooked purple rice with condensed milk and heavy cream. Adjust the condensed milk amount based on your preference for sweetness.
Let the tangzhong dough rise till triple in size and show a honeycomb structure when pulled apart, then mix it with the main dough ingredients.
Combine all ingredients except butter and salt (including tangzhong) at low speed using a stand mixer until formed. Then increase to high speed until reaching a rough gluten stage.
Mix in butter and salt at low speed until absorbed, then knead at high speed until achieving windowpane test (smooth edge at tear holes).
Let the dough rise for 25-30 minutes in an environment around 26-28°C.
Divide the dough into 6 equal pieces and let rest for 20 minutes.
Roll the rested dough pieces into rectangles and spread purple rice filling on top.
Roll up tightly from top to bottom and seal the ends.
Group three pieces together to braid into a three-strand plait.
Place into mold.
Ferment in 34°C, 80% humidity until the dough reaches 90% of the mold’s volume (I left mine until it fully filled the mold due to multitasking🥺).
Bake in a preheated oven at 165°C top/200°C bottom for approximately 32 minutes (adjust based on your oven and mold).
Remove from oven, gently shake to release heat, then remove from mold and let cool. Ready to tear apart … a soft slice of heaven 😍…
Slice open and admire the beautiful light purple interior～
Care for a slice?
Big braided toast.