Friday, March 8, 2013

紫米土司

什么是紫米? 紫米就是我们常吃的黑糯米 :) 紫米营养丰富,有补气血的作用。它属糯米同一科,所以不能吃多,不然会消化不良!超爱 Carol's Original Flavor, 尝试了几款简单面包制作, 真是欲罢不能 哈哈哈哈 ^o^










Black Glutinous Rice Loaf Ingredient
A...
  • 50gm black glutinous rice
  • 300ml water
B...
  • 200gm cooked glutinous rice*
  • 250gm bread flour
  • 30gm wholemeal flour
  • 1/2 tsp instant yeast
  • 15gm sugar
  • 1/4 tsp salt
  • 15gm corn oil

Method
  1. Wash black glutinous rice thoroughly. Soak in 300ml water overnight.
  2. Steam the rice together with the water until the grains are softened. Cool completely and weigh 200gm for used.
  3. Place all ingredients B into a mixing bowl. Reserved some cooked glutinous rice. Knead into a dough. If the dough is too dry, further add some more cooked rice. Knead till a smooth and elastic dough is formed, about 10 mins.
  4. Cover and proof for 1 hour until double in bulk.
  5. Punch down dough to release gas and knead lightly. Divide dough into 2 equal portions. Shape into rounds and rest for 15mins.
  6. Using a rolling pin, rough out each dough into a 20cm x 30cm rectangle.
  7. Roll up the dough like a swiss roll. Repeat step 6 & 7.
  8. Place the dough into a loaf pan and proof for another 1 hour until it fills up the pan. Cover the pan and bake in preheated oven at 200 deg cel for 40mins.
  9. Unmould immediately on cooling rack. Cool completely before slicing.

Recipe source :  Original Flavor by Carol

4 comments:

Vivian Pang said...

Haven't try this type of bread. Looks good! How long it actually take to steam the black glutinous rice?

Peng said...

Vivian...hehehehe I was busy doing other stuffs while steaming the rice so did not notice the timing ; p, think it took me slightly more than 30 mins to get it cook.

Vivian Pang said...

Is the steamed black glutinous left any liquid after cooked?

Peng said...

Vivian...no liquid left, is actually turned like thick porridge :)

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