Materials?

Natural yeast (or Polish seed)100g

200 grams of high-gluten flour (Waker Commune)

50g low-gluten flour (Jinmaifu)

35 grams of fine sugar

3 grams of salt

60 grams of whipped cream (eggs are ok)

Milk100g

2 grams of dry yeast

Butter 15g

filling

Appropriate amount of yellow rice stuffing

duricrust

Proper amount of egg liquid

Proper amount of white sesame

How to make yellow millet bread?

I like this bag very much. Very textured and professional. Huang Chengcheng's millet is of high quality, waxy after cooking, and its entrance is soft.

First, make yellow rice stuffing. Soak 1 00g of yellow rice for about1hour, add appropriate amount of water and cook it into rice. Add about 35 grams of condensed milk or 30 grams of fine sugar while it is hot, and stir well for use.

Knead all the ingredients except butter, add butter and knead until it swells.

Ferment to twice the size at room temperature. Punching does not rebound or collapse.

The dough is evenly divided into 10 portions, and the dough is rounded and relaxed 10 minutes.

The yellow rice stuffing is about 30 grams.

Roll out the dough.

Wrapped in yellow rice stuffing.

Pinch the mouth tightly, put the mouth down into the mold, and put it in a warm and humid place at about 38 degrees for final fermentation.

Fermented to twice the size, coated with egg liquid and decorated with white sesame seeds.

Bake in a preheated oven 180 degrees for about 20 minutes.

Firepower time is adjusted according to your own oven.

Immediately take the baking net out of the oven to cool, cool it to hand temperature and seal it, and eat it as soon as possible.