Purple Rice Bread
Originally planned to cook purple rice porridge to make this dough, but fell asleep instantly the night before and forgot to prepare... Used a temporary brown sugar dough instead, paired with purple rice walnut filling, still amazing~~ If T55 flour is not available, please use bread flour instead. The quantity is relatively large, so if your oven is small, you can halve the recipe.
Ingredients
Steps
Wash the purple rice, add water, and steam until cooked. Mix in sugar while hot, and set aside to cool.
Combine all dough ingredients except the butter and knead into a smooth dough. Knead to a coarse membrane state, then add butter and knead until extended, achieving a condition where the dough can stretch to a fairly solid, translucent thin layer.
Place the dough into a container, cover with plastic wrap, and proof in an environment of 25-28°C.
Proof until the dough doubles in size.
Use a finger coated with flour to poke a hole; if the hole does not spring back or collapse, the dough is ready.
Take out the proofed dough, pat gently to release air.
Weigh and divide it into 4 equal parts.
Round each portion, then cover with plastic wrap and let rest at room temperature for about 20 minutes.
Roll out the rested dough into an oval shape, and pat sides to remove air bubbles.
Flip over, horizontally place in front of you, and arrange into a long rectangular shape.
Fill with an appropriate amount of purple rice filling and add toasted walnut kernels.
Seal tightly.
Like this.
Arrange all pieces on a baking tray.
Proof in an environment of about 37°C and 75% humidity until doubled. Remove, sprinkle rye flour on the surface, and score the dough.
Place in a preheated oven on the middle rack. Bake at 190°C for about 20 minutes.
Remove from the oven and transfer to a cooling rack to cool.