Finally made rice bread Delicious enough to open a shop in place
I have long wanted to make rice bread. This bread won the Ginza Gold Award because of its unique taste! The addition of rice flour makes ta Both Softness of bread and elasticity of rice cake , chew a chew and light Rice fragrance , which bakery you put can become a signboard! We’re good at making bread Teacher Aji Besides teaching everyone to make rice bread, I also teach everyone Two fillings The production of. Rich black sesame seeds and fragrant black tea souffle filling. If you learn it, you can also put it in other breads. By the way, the benefits of rice bread, itHigh in B vitamins and minerals , very beneficial to our health, and gluten-free, it is very suitable for treasures who are allergic to gluten or have digestive diseases such as celiac disease.
STEPS cooking STEPS
1. Black tea soufflé filling: stir all ingredients evenly and set aside
2. Black sesame stuffing:
Mix all ingredients and stir well, cook on low heat until clumps (stir all the time, avoid sticking to the pan)
3. Mix all ingredients except butter into a ball 4. Add butter and mix until the surface is smooth and pull out a film (the surface temperature is controlled at 25-28 degrees Celsius) 5. Divide into 50 g each spheronized and ferment at room temperature for about 20 minutes 6. Each bag contains 20 g of stuffing, which can be shaped into a round or oval shape. 6. Put it in the fermentation box for fermentation (humidity: 70%, temperature: 35) Ferment to 1.5 times the original volume (preheat the upper tube of the oven at 200 degrees and the lower tube at 180 degrees while fermenting). Fermented dough, sprinkle with dry powder, and cut to shape. 8. Put it in the oven, 200 degrees on the upper tube and 180 degrees on the lower tube, bake for about 15 minutes, and you’re done. The smell of bread filled the room Makes people feel so happy
4 blending methods suitable for making whipping cream cakes in summer, 90% of chefs are using them like this!
Summer is coming, and the stability of cake cream is not good, so what should I do? We searched the whole network, consulted more than 100 bakers, and finally lived up to expectations. We found four whipping cream practices that are not easy to collapse and have good stability in summer. I quietly tell you that many bakers are using this recipe. Just look at the texture. The processed whipping cream is so easy to use. Can’t you wait and want the formula? First : These 4 kinds of whipping cream can be used for any kind of cake, not limited, decoration and fruit cake. 💡 Material preparation ： Whipping cream, cocoa chocolate, mascarpone, butter, gelatine chips 💡 Preparation for production ： Equipment: Handheld electric egg beater, refrigerator Tools: electronic scale, glass bowl, flower nozzle, piping bag, soft scraper -Production Step- ▼ Ingredients : Prepare all materials; ▼ Stirring : Chef mixing machine or hand-held egg beater; ▼ send : Beat until soft chicken tail, mix and stir; ▼ Time : About 5 minutes; ▼ refrigerate : Put in refrigeration and set aside. 01 -Mascarpone cream- Mascarpone 60 g/granulated sugar 14 g/whipping cream 240 g 1. Beat the mascarpone until it is soft and smooth; 2. Add granulated sugar and beat; 3. Add whipping cream; 4. Continue to send it to 70%; 02 -butter cream- Butter 100 g/granulated sugar 15 g/whipping cream 300 g 1. First break up the butter, it is best to use softened butter;
2. Add granulated sugar and continue to beat until granulated sugar melts;
3. Add whipping cream in portions;
4. When whipping it in four times, you need to pay attention to the tips of whipping cream separation. You can heat it slightly from water;
5. Just send 70%;
03 -White chocolate cream- White chocolate 100 g/whipping cream 100 g/whipping cream 300 g 1. First, melt the whipping cream and chocolate into water, and then add whipping cream to beat. Precautions: The chocolate is completely cooled before beating; 04 -gelatine cream- Gelatine 5 g/whipping cream 100 g/whipping cream 300 g 1. Gelatine is soaked in cold water in advance and melted with whipping cream; 2. Let cool and add whipping cream; 3. Just send it to 70%;
# Do you have any other tips for cream stabilization? # If you have any other tips for cream stabilization, please feel free to share them! ✨ Thank you for your constant company In the future, let’s live together in baking life Capture more fun and love
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