2020 Flourishing Fortune 【Purple Rice Bread】

Add all ingredients except for butter into the stand mixer bowl. The round shape is frozen water, used to prevent the dough temperature from rising too fast (accidentally over-frozen here). Don't make it too frozen, just a few ice shards are fine. If your region is cold, normal-temperature water works.

Knead to achieve thick-film dough state, tear to see serrated edges, and then add softened butter.

Continue kneading until the dough is smooth and elastic, and easily pulls out a translucent film (glove-like film). The exit-mixer temperature should be between 26-28°C.

Remove dough and let it ferment at 28°C environment for about 60 minutes, until volume doubles. Insert a finger to test; the dough shouldn't collapse or bounce back (photo comparing before and after fermentation).

Divide the dough into ten 50g portions, roll each into a round ball, and let them rest for 20 minutes. (For colder climates, if dough retracts while wrapping the filling, extend rest time by 10 minutes or so.)

Deflate and flatten rested dough. For filling techniques, refer to wrapping buns or yolk pastry. Wrap the filling without tightly sealing the seam. Scroll down for the filling recipe!

Evenly coat each bun with a thick layer of purple sweet potato powder.

My baking tray can only hold five buns. Place them in the fermentation box at 32-35°C and humidity of 80%, ferment for about 40 minutes.

Post-fermentation appearance.

S80 oven: upper heat 120°C, lower heat 160°C, place on the second-to-last rack. Bake for 5 mins, then use another tray to shield the upper heat (reduce the upper heat to the lowest setting if possible). Continue baking for 7 more mins, totaling 12 mins. This method ensures a great appearance for the baked buns. For household ovens, refer to this temperature and time. For a convection oven, try 150°C for around 10 mins. It may color differently compared to a conventional oven.

Ready from the oven! Still vibrant in color.

Wait… there's the recipe for the filling as well!

Soak purple rice in water overnight. The water amount is additional, exceeding the rice by about two fingers high, as purple rice absorbs water.

The next day, strain the soaked rice and add 180g water (from filling recipe). Steam until cooked using a rice cooker or steamer. Ensure to add water, otherwise, it will turn out dry.

While still hot, mix with sugar and condensed milk until well-combined, then let cool. Divide into 10 small balls by hand (it will stick). Remember to wear gloves and lightly grease them with butter to prevent sticking. After this, you're ready to wrap the filling! Task accomplished!