Rice Wine Cream Toast

Name: Rice Wine Cream Toast
Ingredients: 1 loaf 450 g toast loaf; 90 g Heavy cream; 35 g Whole egg, beaten; 40 g Caster sugar; 2 g Salt; 3 g Yeast; 70 g Fermented rice (choose a thicker consistency); 250 g Bread flour; 2 molds 300 g toast mold; 120 g Heavy cream; 47 g Whole egg, beaten; 50 g Caster sugar; 2 g Salt; 4 g Yeast; 95 g Fermented rice (choose a thicker consistency); 333 g Bread flour

One 450 g toast mold or two 300 g toast molds. The heavy cream is mixed with fermented rice, creating an incredibly rich cheese-like aroma and a unique flavor. This is one of my all-time favorite toast breads. Fermented rice http://www.xiachufang.com/recipe/100543535/ Fermented rice glutinous rice balls http://www.xiachufang.com/recipe/100543584/ Fermented rice poached egg http://www.xiachufang.com/recipe/100543838/ Steamed chicken wings with fermented rice http://www.xiachufang.com/recipe/100543840/ Fermented rice chiffon cake http://www.xiachufang.com/recipe/100543843/ Braised chicken wings with fermented rice http://www.xiachufang.com/recipe/100543841/

Ingredients

450 g toast loaf1 loaf

Heavy cream90 g

Whole egg, beaten35 g

Caster sugar40 g

Salt2 g

Yeast3 g

Fermented rice (choose a thicker consistency)70 g

Bread flour250 g

300 g toast mold2 molds

Heavy cream120 g

Whole egg, beaten47 g

Caster sugar50 g

Salt2 g

Yeast4 g

Fermented rice (choose a thicker consistency)95 g

Bread flour333 g

Steps

Blend the fermented rice in a blender, then put all the ingredients into the bread maker (keep the salt and yeast separate). Run the kneading program twice (such as the dumpling wrapper program) until the dough reaches full gluten development and you can stretch a thin windowpane. Place in a warm spot for the first (bulk) fermentation.

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When the dough has risen to twice its original size, poke it with a finger; it should neither spring back nor collapse.

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Place the dough on the work surface and knead a few times to press out the gas. Divide evenly into 10 pieces and shape each into a tight ball. Cover with plastic wrap and let relax for 15 minutes. Yong Ge COMBOEZ Smart Vacuum Fresh-keeping Box https://weidian.com/s/253709796?wfr=c

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Take one piece of dough and roll it into an oval with a rolling pin. Roll it up from top to bottom. After all are rolled, cover with plastic wrap and let relax for another 10 minutes.

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Take a relaxed piece of dough, roll it out again, flip it over, and roll it up. About 2.5 turns is ideal. After all pieces are rolled, place them into the loaf pan. Cover with plastic wrap or a damp cloth and put in a warm, humid place for the final proofing, until the dough rises to about 90% of the height of the mold.

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Preheat the oven to 200°C with upper and lower heat. Put on the loaf pan lid and place the pan on the lower-middle rack. Bake at 200°C for 30 minutes. (Siemens oven temperature is for reference.) (For a regular oven, you may need to bake at around 180°C. Get familiar with your own oven and adjust accordingly.) If baking without a lid, cover with foil once it colors to prevent over-browning.

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After baking, immediately remove the loaf from the pan and cool on a wire rack until just warm to the touch, then store in a sealed bag. The texture is even better the next day.

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This is the perfect season for making fermented rice. Fermented rice http://www.xiachufang.com/recipe/100543535/

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This recipe uses two 6-inch loaf pans.

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Cooking Tips

You can adjust the amount of liquid in the dough according to the flour’s water absorption and your local humidity. Make sure to knead the dough until it forms a proper gluten membrane, and proof it fully; only then will the bread be soft and fluffy. Different oven brands have slightly different temperature behavior, so adjust according to your own oven. The ideal environment for the first proof is 28–29°C with 75% humidity. The ideal environment for the second proof is 36–38°C with 85% humidity.