Savory fermented bread. Black rice milk bread
Mix the wheat and black rice flour and put them down twice on a sieve. Prepare butter at room temperature in a soft state. Milk and plain yogurt are served at room temperature in advance to remove cold air.
4 serving
Within 999 minutes
서현마미
Ingredients
  • Strong flour
    260g
  • black rice
    40g
  • Butter
    20g
  • Sugar
    20g
  • a sun-dried salt
    5g
  • Instant Dryist
    5g
  • Milk
    190g
  • Yogurt
    2ts
  • egg
    suitably
Cooking Steps
STEP 1/10
Put all the ingredients except butter into the kneader and turn it to the kneading function, and when it starts to lump together, add the butter at room temperature and return it. When the elastic dough is completed, it is rounded and placed in a bowl, and after covering the top with a wrap, it is first fermented at room temperature by drilling three to four holes of breathing.
STEP 2/10
If the volume of the dough increases by 2 to 2.5 times, the fermentation is complete.
STEP 3/10
Place the fermented dough on a work surface and press it with your palm to remove air.
STEP 4/10
Then cut the dough into three equal parts and round it. Cover the top with plastic or wet cloth and let it rest at room temperature for about 15 minutes.
STEP 5/10
Roll the dough into an oval shape with a rolling pin.
STEP 6/10
Fold about 1/3 of both sides and press it down.
STEP 7/10
Roll it from the bottom, and finish by pinching the ends.
STEP 8/10
Panning is done in the right place, and cover the top with vinyl for secondary fermentation at room temperature.
STEP 9/10
Fermentation is complete when the high part of the dough comes up to the top of the mold. Spread egg water on top, place in oven preheated to 180 and bake for about 30 minutes.
STEP 10/10
It's black rice milk bread.
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