Rice porridge toast

Rice porridge toast

Introduction:

"Today, there is a big bowl of rice porridge left at dinner. What should we do? Do you want to pour it out? Every time I do this, I always have a deep sense of guilt, shameful waste! I can't eat it in the fridge tomorrow. Suddenly I remember that my daughter doesn't like cedars! Yes, then make a rice porridge toast

Production steps:

Step 1: put the rice porridge into the cooking machine and break it

Step 2: add rice gruel, sugar, yeast, high flour and salt to the bread maker in turn, and press the flour mixing key (flour mixing for 15 minutes)

Step 3: add lard, press the dough key again, and press again after 15 minutes

Step 4: due to the addition of rice porridge, the dough can not be kneaded to fully expand

Step 5: after standing in a warm place for an hour, I pressed the hole in the middle

Step 6: press the blend key again (blend for 5-6 minutes) to extrude the gas

Step 7: weigh and divide into three parts, cover with plastic film and relax for 10-15 minutes

Step 8: flattening

Step 9: roll it into a tongue

Step 10: level again

Step 11: finally roll up, put into the toast mold, ferment for the second time, when the mold is 90%, put into the middle and lower layer of the oven at 200 ℃ for 30 minutes

Step 12: finished product

Materials required:

Rice porridge: 250g

High gluten flour: 350g

Sugar: 25g

High sugar tolerant yeast: 3 G

Salt: 2G

Lard: 20g

Note: 1. Turn on the bread maker and noodles three times. If you find that the dough is overheated, it should be separated for a while, so as not to affect the taste. 2. Lard can be replaced by vegetable oil

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: light